Nachos
Courtesy of Hass Avocados from Mexico 4 Servings • 25 Min. Prep Time • 10 Min. Cook Time| Ingredients |
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| 1 large bag of tortilla chips, whole |
| 4 oz. Mexican cheese blend |
| 1/2 lb. Red Chile Ground Beef (see recipe below) |
| 1 c. Cheese Sauce (recipe on print copy) |
| 1/2 c. Pico de Gallo (see recipe below) |
| Garnish with Hass avocadoes from Mexico, sliced jalapenos, grated cheese, fresh chopped cilantro and a dollop of sour cream. |
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| Red Chili Ground Beef: |
| 1/2 lb. ground beef |
| 2 Tbsp. white onions, small and diced |
| 1/4 tsp. garlic, chopped |
| 1/4 tsp. cumin, ground |
| 1/4 tsp. ancho chili powder |
| 1/4 tsp. New Mexico chili powder |
| 1/4 tsp. season salt |
| 3 oz . red salsa |
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| Pico de Gallo Ingredients: |
| 5 Roma tomatoes, small dice |
| 1 c. cilantro, chopped |
| 1/2 red onion, small and dice |
| 1 serrano pepper, minced |
| 1 tsp. garlic, minced |
| 2 limes, juice of |
| salt, to taste (refrigerate extra). |
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| Cheese Sauce Ingredients: |
| 1 c. whole milk |
| salt, to taste |
| Cholula, (Mexican Hot sauce) to taste |
| black pepper, to taste |
| 1/2 c. poblanos; roasted, peeled, seeded, and small dice |
| 1 c. white American cheese, shredded |
| 1 Tbsp. cornstarch, diluted with just enough water to make a slurry |
Directions:
1. Prepare Red Chile Ground Beef recipe.
2. Prepare Pico de Gallo.
3. Prepare Cheese sauce.
4. Assemble the Nachos; layering a large dish with tortilla chips, ground beef, cheese blend, cheese sauce, Pico de Gallo, and garnishes.
Red Chile Ground Beef ;
1. In a large skillet brown ground beef, add onion and garlic and cook for 5 min.
2. Add dry seasonings and salsa, cook for additional 5 min.
Pico de Gallo :
1. In a mixing bowl, combine all ingredients. Adjust seasoning with lime, salt, and cilantro as needed.
Cheese Sauce:
1. In a saucepot, add milk, salt, pepper, and Cholula and bring to a simmer.
2. Add poblanos and simmer for 5 min.. Add the cheese and mix until completely melted.
3. Bring milk mixture to a boil and add the cornstarch and water mixture. Immediately reduce to a low heat and simmer for 15 min.
*Do not boil for too long or the sauce will break
Recipe courtesy of Cantina 1511 restaurant, Charlotte, NC
