Categories: Appetizers
Ingredients
- For the Pico de Gallo:
- 1/4 cup diced jalapeno
- 3 cups plum tomatoes, seeded and diced
- 1/2 cup sweet onion, diced
- Juice from 1 lime, fresh
- 1/3 cup fresh cilantro, chopped
- Salt to taste
- For the Chipotle Cream:
- 1 cup sour cream
- 2 pieces of chipotles in adobo sauce
- For the Taco Beef:
- 1 cup canned red kidney beans
- 1 lb. ground beef
- 1 package taco seasoning
- For Assembly:
- 1 bag tortilla chips
- 1 green bell pepper, diced
- 2 cups each cheddar, mozzarella and Monterey Jack, grated
- 1 jalapeno, sliced
- 1 cup black olives, sliced
- 1 avocado, diced
Directions
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ne a large sized baking sheet with parchment paper and then preheat oven to 350.
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For the Pico: Combine the entire ingredients (except salt) in a medium sized bowl. Once done, add salt to taste. Using plastic wrap, cover and refrigerate whole preparing the leftover ingredients to let the flavors develop.
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For Chipotle Cream: Put the sour cream with chipotles in a blender; blend until combined well. Set aside until ready to use.
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For Taco Beef: Over moderate heat in a large skillet, cook the ground beef for a couple minutes, until it turns brown.
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Add the kidney beans and continue to cook for 2 more minutes.
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Add in the taco seasoning and follow the directions; set aside.
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r Assembly: Mix the entire cheeses together in a large bowl. Assemble your nachos in layers: 1. half your tortilla chips, 2. half your cooked beef, 3. half your mixed cheese, and 4. half your black olives. Repeat using the other half of your ingredients.
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Bake in the preheated oven until the cheese has completely melted, for 5 minutes.
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Remove from the oven and sprinkle with avocados, green peppers and fresh Pico de Gallo. Top with jalapeno slices then drizzle with the chipotle cream. Serve immediately and enjoy!