Beefy Nachos

Recipe Ingredients

6		Flour tortillas - cut into eighths
6		Corn tortillas - cut into eighths
		Oil - for frying
		Emeril's Essence - see * Note
1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Lean ground beef
1 cup	62g / 2.2oz	Minced onions
		Salt - to taste
		Cayenne pepper - to taste
1 tablespoon	15ml	Chili powder
1 teaspoon	5ml	Cumin
1 tablespoon	15ml	Minced garlic
1 cup	237ml	Veal stock
1/4 lb	113g / 4oz	Grated Cheddar cheese --(abt 1 cup)
1/4 lb	113g / 4oz	Grated Jalapeno Monterey Jack cheese - (abt 1 cup)
1 cup	237ml	Shredded lettuce
1 cup	62g / 2.2oz	Peeled, seeded and chopped Roma tomatoes
1/2 cup	118ml	Sour cream
1/4 cup	59ml	Pickled jalapenos
1 tablespoon	15ml	Chopped cilantro

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the fryer.

When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with Emeril's Essence.

In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with Essence. Brown the beef for 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin, and garlic. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat.

Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A49 broadcast 10-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.