Ingredients: |
Ingredients: PICO DE GALLO
2 small tomatoes, chopped
1/2 c. diced red onion
1 jalapeño, seeded and minced
1/4 c. freshly chopped cilantro
1 tbsp. lime juice
Kosher salt
Freshly ground black pepper
FOR BEEF
1 tbsp. extra-virgin olive oil
1 lb. ground beef
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. Hot Sauce
FOR CHEESE SAUCE
2 tbsp. butter
2 tbsp. all-purpose flour
2 c. whole milk
1/2 tsp. Hot Sauce
2 c. shredded cheddar
Kosher salt
Freshly ground black pepper
FOR ASSEMBLY
2 c. shredded cheddar
1 lb. sour cream
1 (12-oz.) bag thick tortilla chips
1 (15.5-oz.) can black beans, rinsed and drained
Pace Picante Sause
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Directions: |
Directions:In a medium pot, melt butter over medium heat. Add flour and stir, 1 minute. Slowly whisk in milk, then continue to cook over medium, stirring constantly until thickened, about 6 minutes. Remove from the heat and stir in hot sauce and cheddar. Season with salt and pepper.
ASSEMBLE THE NACHOS
Set aside ½ cup of the pico de gallo, ½ cup of the shredded cheese, and ½ cup of the sour cream, for garnishing the nachos.
In the bottom of a 110-oz. tin can, spread a thin layer of cheese sauce.
Using a ¼ of the tortilla chips, make an even layer of chips over the cheese sauce. Top with ⅓ of the remaining cheese sauce, ⅓ of the cooked beef, ⅓ of the black beans, ⅓ of the shredded cheese, ⅓ of the remaining pico de gallo, and ⅓ of the remaining sour cream. Drizzle with Pace.
Repeat layering the chips, cheese sauce, beef, black beans, remaining shredded cheese, pico de gallo, sour cream, and hot sauce two more times. Layer the remaining nacho chips on top.
Place a dinner plate on top of the can and carefully flip over and slowly remove the tin from the nachos, leaving a nacho tower behind. Top the nacho tower with the reserved sour cream, pico de gallo, and shredded cheese. Drizzle with Pace before serving. |
This recipe for Trash Can Nachos is from