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1.5 pounds
lean ground beef
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1/2 cup
onions, diced
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1 tablespoon
CHEFS Chili Spice Blend
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1 can
refried beans
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cooking spray
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1
13 ounce bag tortilla chips
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3 cups
cheddar cheese, shredded
Tools for Grating Options
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1 cup
jalapeños, sliced
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2
avocados, pitted and sliced
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16 ounces
sour cream
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Pico de Gallo
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5
large tomatoes
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3
whole serrano peppers or fresh jalapeños (more or less to taste)
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1/2
small sweet onion
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1/2 cup
cilantro leaves, cleaned
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2
garlic cloves, peeled
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1 tablespoon
sea salt
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1/3 cup
lime juice
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Equipment List:
Cooking Instructions
Pico de gallo is generally known as a fresher version of salsa that does not include cooking the ingredients before serving. Pickier palates may want their own batch without jalapeños. Either way, these nachos will keep the crowd cheering!
Nachos
In large sauté pan over medium heat, cook ground beef, onions and chili until fully cooked. Add refried beans and mix well. Set aside. Preheat oven to 350 F.
Coat two large baking sheets with cooking spray. Spread one layer tortilla chips evenly over both sheets. Cover chips with 2 cups cheese. Top with ground beef mixture, jalapeños and remaining cheese.
Place in oven and bake 15 minutes. Top with avocado slices and serve with pico de gallo, sour cream and extra jalapeños.
Pico de Gallo
In large food processor combine all ingredients. Pulse to chop. Transfer to a serving bowl. Cover and chill. Set aside. If possible, make a day or two ahead of time to meld ingredient flavors together. Makes approximately 4 cups.
chefs™ Kitchen