Loaded Tex-Mex Nachos with Beef and Cheese
I’ve been taking some time today to get things here at the site in order after all it is getting close to one of our special Mexican holidays incase you haven’t heard of it called Cinco de Mayo. Every year about this time I take special care to do something special for the site and this year is no exception. I am taking the lead up to the holiday and adding two new major categories namely this Tex-Mex category and the other being its western counterpart in Mexicali. Both are major sub categories of Mexican food as it has become so popular on this side of the Rio Grande.
I have tried to show why I think these two categories are (were) needed and why I don’t get hung up on names and labels anymore. I think what I have done so far shows that good food is coming from both sides of the border and it should just be eaten and forget the mental blocks. I mean great food happens and limiting yourself for some silly imaginary name or label is just foolish it cuts out so many possibilities and when it comes to food taste is what matters not labels.
To think that food would somehow be magically stuck in some arbitrary time warp is just ridicules things evolve and change and we need to change and evolve with them. If that was the case rich people never would have learned to like lobster and I don’t know too many who don’t two hundred years ago it was poor folk food. To think that chefs would never try new things goes against everything they are food inventors so why shouldn’t we try new inventions and decide based on taste and taste alone is it good or not and if so the more the merrier.
Now for this recipe I wanted to turn up the heat a bit now I am sure there will be guys out there that go well that wasn’t hot while others would tell me do you serve your recipes with fire insurance. Like any other spicy cuisine temper the recipe to your personal tolerance for heat some it will burn your eyeballs out while others will barely flinch I can’t make a recipe that will please everyone. I know I got a comment once about to much cheese in a recipe and how it was ruined well that same recipe to last count had 80,000 repins evidentially I got it more right than wrong but my point is you will never please everyone with a recipe you can only try to please most.
- 2 pounds ground chuck
- 1 yellow onion, Diced
- 1½ cups cheddar cheese, grated
- 1-1/2 cups pepper Jack cheese, grated
- 6 Roma tomatoes, seeded and diced
- 1 can 4.25 ounce jalapeños, diced
- 1 hass avocado, pit removed and diced
- 1 medium bags restaurant style tortilla chips
- ¼ teaspoon red pepper flakes
- ½ teaspoon Hungarian paprika, hot
- ¼ teaspoon cumin
- ½ teaspoon chipotle chili powder
- ⅓ cup water
- 1 bunch cilantro, chopped remove stems
- 1 lime juiced
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- Sour cream (optional)
- In a large skillet on medium high, add half the onion and a bit of olive oil and allow to cook until they begin to soften, when softened add the ground chuck.
- Allow the meat to cook until totally browned and drain the grease.
- Add the red pepper flakes, Hungarian paprika, cumin, chipotle chili powder and mix until well blended then add the water and stir. Lower the stove to low and allow to simmer while you get the other things ready.
- Curt the avocado in half and give it a twist, remove the pit and discard. With a spoon work it all the way around the avocado just along the skin edge until the avocado releases from the skin, and then cube this up.
- Cut the tomatoes in half lengthwise and scoop out the seeds and then dice them up.
- Start by creating the base of your nachos by placing a layer chips on your plate. Next add a generous amount of the seasoned beef, then add all but about ⅓ cup of each cheese.
- Top this with some more tortilla chips and another helping of the seasoned beef this time top with the pepper jack cheese first and finial a few more chips and top this with the last of the seasoned beef and remaining cheeses blended, place in microwave and in forty five second intervals heat until all the cheese melts and is hot.
- Finish off with the tomatoes, avocado, raw onion and jalapeños and a finial dusting of the fresh cilantro. Give a squeeze of fresh lime juice and serve with the optional sour cream on it if using.
If you like your nachos Tex-Mex style and totally loaded then you are going to love this nachos recipe. It has everything you could possibly want in a nachos recipe it has loads of cheese and veggies and of course nice spicy ground beef topped with jalapeños and pepper jack cheese for extra kick this is not the nachos recipe for the faint of hearted. It has some heat I gave you a quesadilla earlier where I gave you pretty much no heat I saved it up for this recipe where I turn it on so you may want a few cold ones on hand.
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