Course: Game Day Appetizers
Cuisine: American
Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: The Southern Spice Rack
Ingredients:
2 bags of your favorite premade tortilla chips
For the Pico De Gallo:
4 ripe chopped tomatoes
1 seeded and diced jalapeno pepper
1 diced red onion
¼ cup chopped fresh cilantro
3 tablespoons lime juice
2 tablespoons salt
For the Beef and Beans:
1 pound ground beef
2 cloves minced garlic
1 diced small yellow onion
2 tablespoons salt
2 tablespoons dark chili powder
1 ½ tablespoons ground cumin
2 tablespoons cayenne pepper
1 can drained and washed black beans
½ cup water
For the Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
2 cups shredded pepper jack cheese
Optional toppings: Sour cream, sliced scallions, black olives, guacamole, and more!
Directions:
In a medium bowl combine tomatoes, jalapeno, cilantro, red onion, lime juice, and salt. Mix well and refrigerate Pico-de-Gallo
In a medium skillet over medium high heat brown the ground beef. Once browned drain excess fat from pan. Add the yellow onion, and garlic let cook until soft. Then add in the salt, dark chili powder, cumin, cayenne, black beans, and water. Mix well and let simmer for 5 minutes, until the water cooks down into a nice sauce and the meat looks darker from the seasonings.
In a medium sauce pot melt butter over medium heat. Once melted add flour and whisk to make roux. Cook roux until it smells nutty and look golden. Then add milk and whisk, let come to a light simmer and add the cheddar cheese and pepper jack cheese. Stir till melted. Remove from heat.
Pour cheese sauce over chips, top with meat and beans, garnish with Pico de Gallo and other optional toppings.
Cite: Johnson, Nochole. “Loaded Nachos Supreme,” Or What Ever Your Do, 13 June 2015, www.orwhateveryoudo.com/2015/06/loaded-nachos-supreme.html.