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« Compound Hidden Valley Ranch Butter | Main | Caprésé Bites »
Monday
Oct102016

Nachos Grande

 

Jessica Cameron     

     This recipe is adapted from a Rachel Ray recipe that I tweaked to our preferences.  I find this recipe to be the best for nachos as the cheese sauce is just that.  It’s not just melted cheese, it’s more of a béchamel that doesn’t firm up in a few minutes of being served.   This recipe is for four but it’s four very generous portions. 

     This recipe is broken down into three smaller recipes and then assemble the three as you wish:

Pico De Gallo

  • 4 tomatoes seeded and diced
  • 1 small white onion diced
  • ½ cup of chopped cilantro
  • 1-2 tablespoons lime juice

 Beef Mixture:

  • 2 tablespoons of olive oil
  • 1 lb of ground beef
  • 4 cloves of garlic chopped
  • 1 small onion chopped
  • 1 small can of chopped jalapeno peppers
  • 1 to 1 ½ cups of chunky salsa (I like Newmans Tomato Salsa)
  • 1 teaspoon of salt
  • 2 teaspoons of chili powder
  • 3 teaspoons of cumin
  • 3 teaspoons of cayenne pepper
  • 1 -15 oz can of black beans rinsed
  • 1 – 15 oz can of pinto beans rinsed

Cheese Sauce:

  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 2 cups of milk
  • 3+ cups of shredded cheese (I like a mix of cheddar and pepper jack)

DIRECTIONS:

      Combine all the ingredients for the Pico De Gallo.  You can do this ahead of time to let it set up.

     Add the garlic, onions, & jalapenos to the pan over medium heat and brown for about 2 minutes.   Add the meat and olive oil and brown until crumbled.  Once 85% browned, add the spices and the beans and the salsa.  If you find the mixture to be tightening up, add water at a half a cup at a time to keep the mix somewhat loos and just let it reduce a bit on medium low heat.  

     In a separate pan add the butter and flour over medium low heat, and stir for a minute or two until slightly golden.  This sort of cooks the rawness out of the flour.  Add the 2 cups of milk over medium heat and stir with a wooden spoon. When the milk comes to a gentle boil, add the cheese. Start with the 3 cups and if you want it cheesier go for it. I tend to add a little more depending on the strength of the cheese you choose (ie. Sharp cheddar vs mild cheddar).  

     Once you’ve gotten all three components of this done, time to assemble!

     Get 2 bags of chips and mix it up.  White corn, blue corn, etc

     Arrange your chips on your serving platter.   Generously pour the cheese sauce over the chips as you wish. Top that with the beef mixture as you see fit.  Then top that with the pico.  Additional toppings I used were chopped green onion, sliced black olives, roasted jarred Anaheim chilis (photo attached), and sour cream if you wish.  

     Go nuts with anything else you think would be tasty, but the winning component of these nachos is that cheese sauce so be generous!

 

 

 

 

 

 

 

 

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