Shelly's Recipe

SPICY BEEF NACHOS

Category: Hot

Refried Beans
1/2 cup refried beans, canned
3 tbsp shredded pepper Jack cheese
1 tbsp chopped pickled jalapeno chile

Spicy Beef
2 tsp vegetable oil
1 small onion, chopped fine
3 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp salt
1 lb 90% lean ground beef
2 tbsp tomato paste
1 tsp brown sugar
1 medium canned chipotle chili, chopped, plus 1 tsp adobo sauce
1/2 cup water
2 tsp lime juice

1 bag tortilla chips (9 1/2 oz)
4 cups shredded pepper Jack cheese
2 jalapeno chiles (medium), sliced into thin rings

Toppings
Salsa
Sour cream
Chopped cilantro
Diced avocado

Adjust oven rack to middle position and heat oven to 400.

For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover with plastic wrap.

For the beef: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease.

To assemble: Spread half of chips on large serving platter or 13x9 inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapenos. Repeat with remaining chips, beans, beef, cheese, and jalapenos. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and other suggested garnishes. Serves 8