Crazy Nachos

Serves: 6

Amie Torphy

1 January 1970

Based on User reviews:

59

Spice

46

Sweetness

51

Sourness

30

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

1

Vegetable Oil (for frying)

450 g

Ground Beef

1

Yellow Onion (diced)

1 clove

Garlic (minced)

1 tbsp

Chili Powder

1

Ground Cumin (pinch of)

1 tsp

Oregano (dried)

1 tsp

Cayenne

1

Salt

1

Black Pepper

1 tsp

Lime Juice (fresh)

1

Avocado (peeled and pitted)

1

Jalapeno (stemmed, seeded, and finely diced)

2 tbsps

Cilantro (chopped fresh)

4

Corn Tortillas (quartered)

1 cup

Refried Beans

2 cups

Shredded Cheddar Cheese (8 ounces)

1 cup

Sour Cream

2

Pickled Jalapenos (whole, cut into 16 slices)

1

Salsa (homemade or store-bought, for serving)

Directions:

1

To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat

2

Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes

3

Add the gar lic and cook for 30 seconds more

4

Add the tomato, chili powder, cumin, oreg ano, cayenne, and chipotle chile

5

Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally

6

Stir in the masa harina until well combined, then taste and adjust the seasonings

7

Add salt and black pepper to taste

8

Stir in the lime juice and remove from the heat

9

To make the guacamole, mash the avocado until smooth

10

Stir in the jalapeno, cilantro, garlic, cumin, and lime juice

11

Adjust seasonings and add salt to taste

12

Preheat the oven to 375 degrees F

13

To make the nachos, pour 1/2 inch of oil into a heavy skillet and heat to 350 degrees F

14

If you don't have a candy thermometer, after 5 minutes of heating, you can stick a wooden spoon into the oil to see if it's ready

15

If the oil bubbles around the spoon, it should be hot enough

16

In batches, fry the tortillas for 1 minute, until golden brown, turning once

17

Drain on a paper towel and sprinkle lightly with salt

18

Place the chips close together but not overlapping on a baking sheet or cast-iron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese

19

Bake for 5 minutes, or until the cheese is melted

20

After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeno slice

21

Serve warm, with salsa on the side