Beef Nachos
These will be as good as or better than you've ever had in a restaurant, and YOU get to control the toppings.As much as I like serving this on a platter, it IS quite messy. The double layer of nachos is a big help in eating it, but you REALLY need to be using a fork. My preference, is to make up the individual ones. They're easy to serve and eat at a party, or just a large group. Don't include the Salsa Fresca on top of the meat to keep it as a nice and neat Hors D'oeuvres.
Be sure to read the recipe carefully before you start. You may or may not want to make the "Cheese Sauce". Or, you might want to make it as a dipping sacue for chips. It WILL make for some real messy eating if you're doing the Nachos with it, but I tend to prefer it with the cheese instead of the grated cheese.
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Chili Mixture
- 2 Pounds Ground Beef
- 2 Large Onion
- 4 Large Jalapeno Peppers
- 1/4 Cup Butt Kickin' Blacken, Southwest Blend
- 2 Tablespoons Cumin
- 1 Cup Enchilada Sauce
- 1 Cup Tomato Sauce
Salsa
- 4 Medium Roma Tomatoes
- 1/2 Medium Onion
- 2 Large Jalapeno Chile Peppers
- 2 Tablespoons Bbq Sauce
- 1/4 Cup Enchilada Sauce
- 1 Tablespoon Butt Kickin' Blacken, Southwest Blend
- 1 Tablespoon Chopped Parsley
Cheese Sauce
- 2 Tablespoons Butter
- 2 Tablespoons All-purpose Flour
- 2 Cups Milk
- 8 Ounces Monterey Jack Cheese
- 8 Ounces Cheddar Cheese
- 1 Tablespoon Butt Kickin' Blacken, Southwest Blend
1. Make the Salsa:
Chop up all of the ingredients, and place in a bowl. Stir it up well, and squeeze in a little lime.
Ron's Note: This is actually better if you make it the day before you want to use it.
2. Make a batch of Enchilada Sauce, and set aside.
3. Chili Mixture:
Brown the beef in a large pot, over high heat, then place it in a bowl while you saute the onions and peppers. I usually add a little oil to the pot prior to placing the beef in, and when I remove the beef, I leave any oil to use for the onions and peppers.
4. Cut the onions into a medium dice, then chop the peppers real fine, and add all to the pot.
5. Cook over medium / high heat until the onions begin to caramelize.
6. Place the beef back into the pot and stir well. Drain the beans and add to the pot along with about 1/2 cup of Enchilada Sauce. Add enough leftover tomato sauce, or Enchilada Sauce to make a mixture that's just a little bit wet. Stir in the blacken, and simmer over a low flame for about 30 minutes, stirring occasionally to keep it from burning.
Chop up all of the ingredients, and place in a bowl. Stir it up well, and squeeze in a little lime.
Ron's Note: This is actually better if you make it the day before you want to use it.
2. Make a batch of Enchilada Sauce, and set aside.
3. Chili Mixture:
Brown the beef in a large pot, over high heat, then place it in a bowl while you saute the onions and peppers. I usually add a little oil to the pot prior to placing the beef in, and when I remove the beef, I leave any oil to use for the onions and peppers.
4. Cut the onions into a medium dice, then chop the peppers real fine, and add all to the pot.
5. Cook over medium / high heat until the onions begin to caramelize.
6. Place the beef back into the pot and stir well. Drain the beans and add to the pot along with about 1/2 cup of Enchilada Sauce. Add enough leftover tomato sauce, or Enchilada Sauce to make a mixture that's just a little bit wet. Stir in the blacken, and simmer over a low flame for about 30 minutes, stirring occasionally to keep it from burning.
7. Make the Cheese Sauce:
Melt the butter over low heat, then stir in the flour, until there are no lumps.
Turn the heat to medium high, and continue to cook and stir until you begin to see a little browning around the edges.
Add the milk, a little at a time, blending while you go.
Then add the blacken, and cheese.
Melt the butter over low heat, then stir in the flour, until there are no lumps.
Turn the heat to medium high, and continue to cook and stir until you begin to see a little browning around the edges.
Add the milk, a little at a time, blending while you go.
Then add the blacken, and cheese.
8. Put a layer of Nacho Chips on an ovenproof plate. preheat the chili, and put a little on top.
9. Add some Enchilada Sauce, and Salsa.
10. Place a second layer of nacho chips on top, add chili, enchilada sauce, and salsa., then add the grated cheese, or Cheese Sauce.
Bake in a pre-heated 350 degree oven for 7 - 10 min. Since the Chili is already hot, you're just melting the cheese. Garnish with some extra Salsa, diced peppers, black olives, sliced jalapenos, or any combination of these ingredients.
Bake in a pre-heated 350 degree oven for 7 - 10 min. Since the Chili is already hot, you're just melting the cheese. Garnish with some extra Salsa, diced peppers, black olives, sliced jalapenos, or any combination of these ingredients.
11. The finished Nacho Platter can be quite messy, but it's Sooooo good.
Click on the Picture to see a larger view.
Click on the Picture to see a larger view.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Beef Nachos
You can easily save the unused ingredients for 3 - 4 days in the refrigerator. Just make up the platter as you did the first time, and cook it a little longer.
Rice and Beans
