Ingredients: |
Ingredients: 2 tablespoons vegetable oil
1 onion, chopped fine
8 ounces 90 percent lean ground beef
1 tablespoon chili powder
1 garlic clove, minced
1 teaspoon minced fresh oregano or 1/4 teaspoon dried
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
⅛ teaspoon salt
½ cup chicken broth
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)
8 ounces tortilla chips
¼ cup jarred jalapeños, chopped
2 scallions, sliced thin
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Directions: |
Directions:1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Add oil and heat until shimmering. Add onion and cook until softened, about 5 minutes. Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in chili powder, garlic, oregano, cumin, coriander, cayenne, and salt and cook until fragrant, about 1 minute.
2. Stir in broth, scraping up any browned bits, and cook until nearly evaporated, about 2 minutes. Transfer mixture to medium bowl and stir in 1 cup Monterey Jack and 1 cup cheddar.
3. Wipe skillet clean with paper towels. Spread half of tortilla chips evenly in now-empty skillet. Sprinkle 1/2 cup Monterey Jack and 1/2 cup cheddar over chips, then top with half of beef mixture, followed by half of jalapeños. Repeat layering with remaining chips, 1/2 cup Monterey Jack, 1/2 cup cheddar, beef mixture, and jalapeños. Transfer skillet to oven and bake until cheese is melted and just beginning to brown, 10 to 15 minutes. Sprinkle with scallions and serve. |
This recipe for Cast Iron Loaded Beef Nachos is from