Super Nacho Platter
Ingredients
- 1 tbsp.
- olive oil1
- whole yellow onion, diced2 lb.
- ground beef1/2 tsp.
- chili powder1/2 tsp.
- paprika1/2 tsp.
- cumin1/4 tsp.
- crushed red pepper1/2 tsp.
- salt1/2 tsp.
- pepper1
- can (14.5-ounce) pinto beans, chili beans, or ranch style beans1/2 c.
- hot water
- Tortilla chips1 1/2 c.
- grated cheddar cheese1 1/2 c.
- Monterey Jack cheese6
- whole Roma tomatoes, diced1
- whole jalapeño, diced finely1/2
- bunch cilantro leaves, chopped
- Juice of 1 lime1/2 tsp.
- salt1
- the whole avocado, pitted and diced
- Sour cream (optional)
Directions
In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to softens, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.
To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.
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