Super Nachos

Recipe Ingredients

2		Bags corn tortilla chips in 2 colors or
		Different flavors, such as blue corn, red
		Corn, yellow corn, lime flavored, chili
		Flavored or black bean chips - pick 2 favorites
		Pico De Gallo Salsa
4		Vine ripe tomatoes - seeded, chopped
1		Jalapeño pepper - seeded, chopped fine
		= (for medium to hot heat level)
1		White onion - chopped (small)
1/4 cup	4g / 0.1oz	Cilantro leaves - finely chopped
		= (substitute parsley if cilantro is not
		To your liking)
		Salt - to taste
		Beef and Beans Topping
1 tablespoon	15ml	Extra-virgin olive oil
1 lb	454g / 16oz	Ground sirloin
2		Garlic cloves - chopped
1		Onion - chopped (small)
1		Jalapeño pepper - seeded, chopped
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Dark chili powder
1 1/2		Ground cumin
2 teaspoons	10ml	Cayenne pepper sauce - (to 1 tbspn)
		= (giving you medium to hot heat level)
1		Black beans - (15 oz) - drained
		Cheese Sauce
2 tablespoons	30ml	Butter
2 tablespoons	30ml	All-purpose flour
2 cups	474ml	Milk
2 1/2 cups	365g / 12oz	Shredded pepper jack cheese - (3/4 lb)
		Additional Optional Toppings
		Sour cream
		Chopped scallions
		Chopped black olives
		Diced pimento
		Sliced avocado dressed with lemon juice
		Hot pepper sauces

Recipe Instructions

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.

Combine salsa ingredients in a bowl and set aside for flavors to marry.

Heat a medium nonstick skillet over medium-high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

This recipe yields 4 entree servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C48) - from the TV FOOD NETWORK

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