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SANDRA'S FIESTA NACHOS GRANDE

You will be amazed at how quickly
these Fiesta Nachos Grande are going
to disappear...


[Recipe profiled on Alaska Outdoors TV
on October 28, 2012
http://www.alaskaoutdoorstelevision.com/cooking/]
Servings: (4)
Prep: 20 mins. |
Cook Meat and Seasoning: 7 to 10 Mins.|
Bake Nachos: 7 to 10 Mins.

Posted: by Sandra

INGREDIENTS:

***Nachos:
1 lb. lean beef/moose/venison/buffalo burger
1 pkg. taco seasoning
5 cups cheddar cheese, shredded
--(reserving 1 cup for top)
1 large bag restaurant-style flour tortilla chips

***Salsa (Yields about 4 cups)
6 roma tomatoes, finely chopped
½ spanish onion, finely chopped
1 tablespoon chopped jarred-pickled-jalapeno slices
Handful of fresh cilantro leaves, chopped
1 lime, juiced
Kosher salt and freshly ground pepper, to taste

***Guacamole (Yields about 2 cups)
2 large, ripe avacados, peeled, de-seeded and chopped
1 tablespoon sour cream
2 heaping tablespoons of freshly prepared salsa

***Garnish:
2 cups iceberg lettuce, shredded
2 scallions (green onions), finely sliced
1 tablespoon jarred-pickled-jalapeno slices (More, or less)
1 sm. can sliced black olives, drained
Handful of cilantro leaves, chopped

METHOD

In a medium skillet, brown the burger over medium-high heat, add the taco seasonings and water and cook according to directions, and set aside.

Prepare salsa by adding to a medium bowl the chopped onions, tomatoes, jalapenos, and cilantro. Add the lime juice, and kosher salt and freshly ground pepper, to taste, and set aside.

Prepare the guacamole by mashing the avocados, adding 1 tablespoon sour cream, and 2 heaping tablespoons of salsa mixture; combine, and set aside.

To build the nachos, begin by preheating the oven to 350 degrees. On a very large ovenproof dish; layer a few handfuls of tortilla chips, followed with 1/4 of the meat mixture, 1 cup of shredded cheddar cheese, ½ cup of salsa, and repeat making 4 total layers; ending with 1 cup reserved cheddar cheese on top. Place platter of nachos on a foil-lined baking sheet, and bake for 7 to 10 minutes until most of the cheese is melted. Remove from oven.

Meanwhile, while nachos are baking, prepare the sides in three separate, small bowls of remaining salsa, sour cream, and guacamole, and set aside.

Sprinkle all of the garnish ingredients in the order listed over the hot nachos grande, and remove dish from baking pan. Carefully place dish of nachos in the middle of table over a hot pad (warn guests that platter is hot!). Place the three bowls of sides near serving platter of nachos. – Dig in and Enjoy!

~~~~~~~~~~~~~~~~~~~

Tip: You can also make this with cooked and coarsely shredded store-bought whole-roasted chicken that has been de-skinned and de-boned.

3 comments:

sandra said...

After making this many different ways in the past, this is my absolute favorite, and it is a step up from the restaurant version! I hope you enjoy ;-)

the wild magnolia said...

Thanks for sharing this. I made you recipe for Deep Dish Tomato Quiche, shared the recipe with one of my daughter....we loved it.

Aloha.

sandra said...

You are welcome 'the wild magnolia'! I'm glad you and your daughter like the Deep Dish Tomato Quiche, and hopefully this recipe as well...Aloha ;-)

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