"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Super Nachos Recipe

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This recipe for Super Nachos, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Short
Added: Friday, July 1, 2005


2 bags tortilla chips
4 ripe tomatoes
1 jalapeño pepper
2 small onions-chopped
1/4 C cilantro-chopped
1 1/2 tsp. salt salt
1 Tbsp. virgin olive oil
1 lb. ground sirloin
2 cloves garlic-chopped
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1 Tbsp. cayenne pepper sauce (to taste)
1 -16 oz. can black beans, drained
2 Tbsp. butter
2 Tbsp. flour
2 C milk
3/4 lb. pepper jack cheese-shredded (2 1/2 Cups)

Use a prepared salsa or make this one fresh:
Mix together 4 chopped tomatoes (seeds removed)
1 chopped jalapeño pepper (seeds removed)
1 small chopped onion, cilantro, dash salt.
Prepare beef and beans:
Sauté peppers, onions, garlic in oil 2 min. then add meat. Stir and crumble with spoon.
Season meat with chili, cumin, cayenne, salt, and cook 5 min. or until brown.
Stir in black beans and reduce heat to low.
In a separate pot, heat the butter, flour, milk, and pepper jack cheese to make a smooth sauce.
Arrange a mixture of 2 or more varieties of corn chips (colors) on a large platter, then pour the heated cheese sauce over the chips, top with beef and beans, and last, the pico de gallo or salsa. Serve with other toppings like shredded lettuce, sour cream, guacamole, black olives, slices of avocado, or chopped green onions.
Drizzle with lemon juice.

Number Of Servings:
Number Of Servings:
8-10 as snack, or 4 if a meal
Preparation Time:
Preparation Time:
20 min.




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