Crazy Nachos

• Serves: 4

• Adapted from Homesick Texan's Family Table

• Contributor: MikeCrute

Ingredients

Chipotle Taco Meat

• 1T vegetable oil
• 1lb ground beef
• 1/2 yellow onion
• 2 cloves garlic, minced
• 1 plum tomato, seeded, cored and diced
• 1T chili powder
• 2t ground cumin
• 1t dried oregano
• 1/4t cayenne
• 1 canned chipotle chili, minced
• 1t masa harina
• Salt and pepper
• 1T fresh lime juice

Guacamole

• 1 avocado, pitted and peeled
• 1 jalapeno
• 2T chopped fresh cilantro
• 1 clove garlic, minced
• Pinch of ground cumin
• 1t fresh lime juice
• Salt

Crazy Nachos

• Vegetable oil for frying
• 4 corn tortillas, quartered
• Salt
• 1/3c refried beans
• 2c shredded cheddar cheese
• 1c sour cream
• 2 whole pickled jalapenos, sliced
• Salsa

Instructions

Chipotle Taco Meat

1. Combine beef and onion, cook until beef is brown and onion is translucent
2. Add garlic and cook for 30 seconds more
3. Stir in tomato, chili powder, cumin, oregano, cayenne and chipotle. Turn down heat and simmer for 15 minutes.
4. Stir in massa harina until well combined, adjust seasonings as desired
5. Add salt and pepper to taste
6. Remove from heat and stir in lime juice

Guacamole

1. Mash avocado until smooth
2. Stir in jalapeno, cilantro, garlic, cumin and lime juice
3. Adjust seasonings and add salt to taste

Crazy Nachos

1. Preheat oven to 375
2. Pour 1/2 inch of oil into a heavy skillet and heat to 350 or for 5 minutes
3. Fry tortillas until golden brown, turning once
4. Drain on a paper town and sprinkle with salt
5. Place chips together, but not overlapping, on a baking sheet. Top each with 1t refried beans, 2T chipotle taco meat, 2T cheddar cheese
6. Bake for 5 minutes, or until cheese is melted.
7. Remove nachos from oven and top each with: 1T guacamole, 1T sour cream and 1 pickled jalapeno slice.
8. Serve warm with salsa on the side

CategoryRecipesDinner