Try this Loaded Nachos Recipe recipe, or contribute your own.
- 1 teaspoon salt
- optional toppings:
- 2 tablespoons butter
- 2 cups milk
- salt
- sliced avocado
- 2 cloves garlic chopped
- sour cream
- 2 tablespoons all purpose flour
- 1 tablespoon extra virgin olive oil
- 1 small white onion chopped
- salsa:
- 1 can black beans drained
- 1 jalapeno pepper seeded and chopped
- 2 bags corn chips
- 4 ripe vine tomatoes chopped and seeded
- 1 jalapeno pepper finely chopped and seeded (can substitute c
- 1/4 cup cilantro leaves finely chopped (can substitute parsley)
- beef and bean topping:
- 1 pound sirloin
- 1 1/2 teaspoons dark chili powder
- 1 1/2 ground cumin half a palmful
- 2 teaspoons cayenne pepper sauce
- cheese sauce:
- 3/4 pound pepper jack cheese (shredded)
- chopped scallions
- chopped black olives
- diced pimento
- hot pepper suaces
- Carbohydrate 133.145751138446 g
- Cholesterol 345.594663966739 mg
- Fat 138.827533201885 g
- Fiber 39.6943291066465 g
- Protein 141.464079363205 g
- Saturated Fat 56.3397539110949 g
- Serving Size 1 1 recipe (2033g)
- Sodium 1373.9794013786 mg
- Sugar 93.4514220317991 g
- Trans Fat 14.5970966339902 g
- Calories 2320 calories
Step-by-step
- Arrange corn chips on a large platter, or use broiler pan as a platter
- Combine salsa ingredients in a bowl, set aside for flavors to marry
- Heat a medium nonstick skillet on heat about medium high. Add oil, onion, garlic, and peppers to pan and saute for 2 minutes. Add meat and crumble with a wooden spoon. Season meat with chili powder, salt, cumin, and cayenne pepper sauce. Cook meat for 5 minutes and stir in beans. Reduce heat to low.
- Take a medium sauce pot and melt butter and add flour to it. Cook for 1 to 2 minutes over moderate heat then whisk in milk. When it starts to bubble, stir in cheese with a wooden spoon. Remove sauce from heat.
- Pour cheese evenly over the chips and top with beef and beans and the salsa. Serve immediately ir garnish with your choice of optional toppings.
Controlling the Béchamel and Cheese Integration
Building a stable cheese sauce starts with cooking the butter and flour roux for precisely two minutes to eliminate the raw flour taste. Whisking cold milk into warm fat prevents lumps from forming. When incorporating shredded pepper jack cheese, remove the pot completely from the heat source before stirring. Retaining residual heat prevents the dairy proteins from separating and turning grainy.
Managing Meat and Bean Moisture
Excess liquid ruins crisp corn chips instantly. Cook the sirloin and aromatics over medium-high heat for five minutes to evaporate surface water before adding the black beans. Draining canned beans through a colander removes extra starch and canning liquid. Combining warm beans directly into the cooked meat mixture harmonizes the spices without adding unwanted humidity.
Assembly and Temperature Management
Spreading corn chips across a wide broiler pan maximizes surface area for even sauce distribution. Pouring the warm cheese sauce immediately after preparation ensures maximum fluidity. Serving the platter right away prevents the chips from absorbing moisture and losing their structural integrity.
