Grand
“Chingon” Nachos
Ingredients
needed:
2
lb. ground beef or chicken
1
regular size red onion, chopped
2
Tbs. extra virgin olive oil
1½
Tbs. cumin
1½
Tbs. chili powder
3
cloves garlic, chopped fine
1
tsp. pico de gallo
1
tsp. paprika
½
C. cilantro
Salt
Pepper
1
24 oz. can pinto beans
1
20 oz. can pickled jalapeños
2
bags corn chips
½
lb. each grated sharp cheddar & jalapeño spicy jack cheese.
½
C. sour cream
3
avocados, cut & sliced
1
lime
1.
Heat pan to medium high, add olive oil and red onions and sauté until lightly
browned
2.
Add meat/chicken and break apart until brown
3.
Add 1 Tbs. cumin, chili powder, chopped garlic, salt, pepper, pico de gallo
4.
In another medium high pan, add 1 can pinto beans along with salt and pepper,
garlic powder, cumin, chili powder, paprika and slowly simmer until fully
warmed
5.
Prep grated cheese, avocados with lime, cilantro
6.
Prep large tray with 1st layer of tortilla chips followed by layer of beans
7.
Add another layer of chips followed by meat/chicken concoction
8.
Finish with the grated cheese topping this stacked meal for an army.
9.
Preheat oven to 425 degrees and then place in oven for approximately 5 to 7
minutes until cheese is melted thoroughly
10.
Pull out of oven and then have sides of sour cream avocados and cilantro ready for
garnish to finish topping.