Crazy Nachos
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
49
Spice
63
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Ground Beef1 clove
Garlic (minced)1 tbsp
Chili Powder1 tsp
Oregano (dried)1 tsp
Cayenne1
Salt1 tsp
Lime Juice (fresh)2 tbsps
Cilantro (chopped fresh)1 cup
Refried Beans1 cup
Sour CreamDirections:
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 garlic and cook for 30 seconds more
4
Add the tomato, chili powder, cumin, oregano, 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 jalapeño, cilantro, cumin, and lime juice
11
Adjust seasonings and add salt to taste
12
To make the nachos, pour 1/2 of oil into a heavy skillet and heat to 350°F
13
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
14
If the oil bubbles around the spoon it should be hot enough
15
In batches, fry the tortillas for 1 minute, until golden brown, turning once
16
Drain on a paper towel and sprinkle lightly with salt
17
Place the chips close together but not overlapping on a baking sheet or castiron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese
18
Bake for 5 minutes, or until the cheese is melted
19
After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeño slice
20
Serve warm, with salsa on the side
21
To make the chipotle taco meat, in a large skillet, heat the oil over medium-low heat
22
Add the beef and onion and cook, stirring occasionally, until the beef is lightly browned and the onion is translucent, about 10 minutes
23
Add the garlic and cook for 30 seconds more
24
Add the tomato, chili powder, cumin, oregano, cayenne, and chipotle chile
25
Stir until the spices are well distributed, turn down the heat, and simmer for 15 minutes, stirring occasionally
26
Stir in the masa harina until well combined, then taste and adjust the seasonings
27
Add salt and black pepper to taste
28
Stir in the lime juice and remove from the heat
29
To make the guacamole, mash the avocado until smooth
30
Stir in the jalapeño, cilantro, cumin, and lime juice
31
Adjust seasonings and add salt to taste
32
To make the nachos, pour 1/2 of oil into a heavy skillet and heat to 350°F
33
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
34
If the oil bubbles around the spoon it should be hot enough
35
In batches, fry the tortillas for 1 minute, until golden brown, turning once
36
Drain on a paper towel and sprinkle lightly with salt
37
Place the chips close together but not overlapping on a baking sheet or castiron skillet, and top each with 1 teaspoon refried beans, 2 tablespoons chipotle taco meat, and 2 tablespoons cheddar cheese
38
Bake for 5 minutes, or until the cheese is melted
39
After removing the nachos from the oven, top each with 1 tablespoon guacamole, 1 tablespoon sour cream, and 1 pickled jalapeño slice
40
Serve warm, with salsa on the side