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Life - Taste - Recipes

Wednesday, Apr. 29, 2009

Super Nachos

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This Rachael Ray recipe is from www.foodtv.com.

• Ingredients:

2 bags corn tortilla chips

PICO DE GALLO SALSA

4 vine ripe tomatoes, seeded and chopped

1 jalapeño pepper, seeded and finely chopped, for medium to hot heat level

1 small white onion, chopped

¼ cup cilantro leaves, finely chopped

Salt

TOPPING

1 tablespoon extra-virgin olive oil

1 pound ground sirloin

2 cloves garlic, chopped

1 small onion, chopped

1 jalapeño pepper, seeded and chopped

1 teaspoon salt

1½ teaspoons dark chili powder

1½ teaspoons ground cumin

2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level

1 (15-ounce) can black beans, drained

CHEESE SAUCE

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

¾ pound pepper jack cheese, shredded, about 2½ cups

ADDITIONAL TOPPINGS

Sour cream

Chopped scallions

Chopped black olives

Diced pimento

Sliced avocado, dressed with lemon juice

Hot pepper sauces

• Instructions:

Arrange a mixture of two 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 sauté two minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat five 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 one to two 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.