Loaded with toppings, these flavourful nachos will be a big hit at any party!
2 tbsp. olive oil
1/2 pound ground sirloin
Salt and freshly ground pepper, to taste
1 jalapeno, diced
2 cloves garlic, chopped
1 tsp. oregano
1 tsp. ground cumin
3 tbsp. tomato puree or tomato sauce
2 tbsp. tequila
Zest and juice of 1 lime
1/2 cup canned kidney beans, rinsed and drained
3/4 pound bag tortilla chips, preferably artisanal
2 cups shredded Monterey Jack cheese
1 to 2 Roma tomatoes, diced
3 tbsp. finely diced red onion
2 tbsp. sliced black olives
3 tbsp. diced Cubanelle pepper or banana pepper
1 to 2 tbsp. chopped cilantro, to garnish
1/2 cup sour cream, for serving
1/2 cup salsa, for serving
Heat skillet or large fry pan over medium heat. Add olive oil. When olive oil is hot, add ground beef. Season with salt and pepper. Cook until meat starts to brown, about 4 to 5 minutes. Add jalapenos, garlic, oregano and cumin, and cook until veggies are soft, about 2 to 3 minutes. Add tomato sauce and cook for 1 minute. Add tequila, lime zest and juice. Stir. Add beans and cook until they are heated through and pan is dry, about 5 minutes.
Preheat oven to broil.
Layer tortilla chips, meat mixture, cheese, tomatoes, onions, onions and peppers on baking sheet or pizza pan. Broil until cheese melts. Garnish with cilantro. Serve with sour cream and salsa.
Yield: 6 to 8 servings.