Tuesday, July 31, 2012
Spicy Beef Nachos
Make sure to use very lean ground beef in this recipe. There’s a lot of cheese, and lots of cheese means lots of grease, if you’re not careful. I think these nachos have just the right amount of kick for a family dinner or gathering, but you can certainly spice them up more, or serve hot sauce on the side, if you like.
Measuring cups and spoons
9” x 12” baking dish, glass is preferred
Garlic press (optional)
1 yellow onion, finely chopped
1 clove garlic, minced
1 green bell pepper, finely chopped
2 green onions, thinly sliced
4 cups sharp cheddar cheese, grated
2 teaspoons canola oil
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 pound lean ground beef (90% or leaner, preferred)
8 ounces tortilla chips (2/3 of a large bag)
1 1/2 cup tomato salsa
1 cup sour cream
Place an oven rack in the center position and preheat to 400 degree Fahrenheit.
Heat the oil in a large skillet over medium heat until shimmering. Add the yellow onion and a dash of salt. Cook until softened, occasionally stirring, about 5 minutes. Stir in the garlic, spices, and salt. Cook about 30 seconds, until fragrant. Add the ground beef and green bell pepper. Cook, breaking the meat up with a spoon, until no longer pink, about 5 – 7 minutes.
Spray a 9” x 13” glass baking dish with cooking spray. Spread half the chips, evenly, over the bottom. Sprinkle half the beef mixture evenly over the chips, then sprinkle half the cheese over the beef. Repeat with remaining chips, beef mixture, and cheese. Bake until cheese is melted, about 9 minutes.
Remove from the oven. Dot with the sour cream and salsa. Sprinkle the sliced green onion over the top and serve warm.
Makes 6 servings