Who doesn’t like a giant platter of nachos? They disappear pretty darn fast at my house and I often take them as an appetizer for gatherings at friend’s houses, too. It’s easy to take all the ingredients separately, then load up my baking sheet following the steps below, popping it into a hot oven for just a few minutes.
1-2 Tbs. canola oil
1 onion, diced, divided use
1 tsp. chili powder
1/2 tsp. smoked paprika
1 tsp. cumin
1/4 – 1/2 tsp. red pepper flakes
kosher salt and freshly ground black pepper, to taste
1 can chili beans with liquid
1 can black beans, drained and rinsed
1/2 cup chicken broth
1 -2 tsp. chipotle sauce
2-3 cups freshly grated sharp cheddar
6 roma tomatoes, seeded and diced
1 jalapeno, seeds and membranes removed, diced
1/3 cup chopped cilantro
juice and zest of 1 lime
kosher salt, to taste
1-2 avocados, pitted and diced
sour cream, for garnish
|Click Here to Learn the 5 Laws of Loaded Nacho Platters|
In a large skillet over medium high heat, add oil; when oil is hot, add half of diced onion and all spices; saute until onions are softened a bit, approx. 2-3 minutes.
Add beef and cook until completely cooked and browned; drain fats rendered. Stir in beans, broth, and chipotle sauce; season to taste with salt and pepper. Reduce heat and simmer for 15-20 minutes.
Meanwhile, create pico de gallo by combining remaining half of diced onion with tomatoes, jalapeno, cilantro and lime zest and juice in a small bowl.
Preheat oven to 375 degrees. To create nacho platter, place a layer of chips on a large baking sheet. Top with a shallow layer of beef mixture, then top with cheese; place into oven for a few minutes, just until cheese melts, then repeat with a couple more layers.
Sprinkle prepared nacho platter with prepared pico, avocado and dollops of sour cream. SERVE AT ONCE!
Now You’re Cookin’,
P.S. Here’s a few great tips for ensuring your nachos are outstanding!