Ingredients: |
Ingredients: One-Minute Salsa
1/2 small jalapeņo chile or 1/2 chipotle chile in adobo sauce, minced
1/4 small red onion , peeled, and root end removed
1small clove garlic , minced or pressed
2tablespoons fresh cilantro leaves
1/4teaspoon table salt
pinch ground black pepper
2teaspoons lime juice from 1 lime
2 small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drianed
Fresh Guacamole
2 small avocados ripe,(preferably Haas)
1tablespoon minced red onion
1small clove garlic , minced or pressed through garlic press
1/2 small jalapeņo chile , minced (about 1 1/2 teaspoons)
2tablespoons minced fresh cilantro leaves
Table salt
1tablespoon lime juice from 1 lime
Spicy Beef
2teaspoons corn oil or vegetable oil
1 small onion , chopped fine
1large clove garlic , minced or pressed through garlic press
1tablespoon chili powder
1/4teaspoon dried oregano
1/2teaspoon ground cumin
1/2teaspoon ground coriander
1/4teaspoon cayenne pepper
1/8teaspoon table salt
1/2pound 90% lean ground beef (or leaner)
Nachos
8ounces tortilla chips
1pound shredded cheddar cheese (4 cups)
2 large jalapeņo chiles (3/4 ounce each), sliced thin (about 1/4 cup)
2 scallions , sliced thin
1/2cup sour cream (4 ounces)
1 lime , cut into 6 wedges
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Directions: |
Directions:1. For One-Minute Salsa: Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.
2. For Fresh Guacamole: Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeņo, cilantro, and 1/8 teaspoon salt until just combined.
3. Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture (see illustrations below). Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)
4. For Beef: Heat oil in medium skillet over medium heat until hot and shimmering, but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and salt; cook, stirring constantly, until fragrant and combined with onions, about 1 minute. Add ground beef and cook, breaking up meat with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes.
5. For Nachos: Adjust oven rack to middle position and heat oven to 400 degrees. Spread half of chips in even layer in 13- by 9-inch baking dish or similar ovenproof platter; sprinkle half of beef mixture on chips and cover evenly with 2 cups cheese and half of jalapeņo slices. Repeat with remaining chips, beef mixture, cheese, and jalapeņos. Bake until cheese is melted, 7 to 10 minutes. Remove nachos from oven, cool 2 minutes, then sprinkle with scallions. Along edge of nachos, drop scoops of guacamole, sour cream, and salsa. Serve immediately, passing lime wedges separately. |
Personal
Notes: |
Personal
Notes: A good nacho recipe requires not only a hearty helping of cheese but also ample amounts of garnishes such as salsa, guacamole, sour cream, jalapeņos, scallions, and so on. To ensure that our tortilla chips in our nachos recipe were cheesy and spicy, we layered them with a full pound of shredded cheddar cheese and sliced jalapeņos. We used only the freshest ingredients to prepare quick homemade salsa and guacamole to garnish the nachos, and we finished our dish with fresh lime wedges and sour cream.
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This recipe for Cheesy Nachos with Spicy Beef is from