Nacho Platter Ole Recipes

OVER THE TOP NACHOS

Steps:

• In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
• Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.
• Microwave on medium-high until cheese has melted. Serve immediately.

GROUND BEEF NACHOS PLATTER

Steps:

• On your biggest platter, (or 2 platters) spread the tortilla chips.
• Sprinkle the beef on top.
• Heat the nacho cheese and drizzle over the beef.
• Now spoon on the salsa.
• Scatter the lettuce, tomatoes, and green onions on top.
• Sprinkle with the green chilis, as much as you want.
• Make dollops of sour cream.
• Sprinkle with the cheddar.

SUPER NACHOS

Steps:

• Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
• Combine salsa ingredients in a bowl and set aside for flavors to marry.
• Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
• In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
• Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

THE PERFECT PLATE OF NACHOS

Steps:

• Preheat the oven to 475 degrees F. Line a baking sheet with wax paper or parchment paper.
• Place half the tortilla chips in a single layer on the baking sheet. Sprinkle with 1 cup of the cheese. Layer with the remaining chips and sprinkle with the remaining cheese. Set aside.
• Meanwhile, for the black bean sauce: Combine the beans, onion, salt, pepper, cumin and 1/4 cup water in a medium saucepan. Bring to a simmer, adjust the heat, and simmer for 20 minutes, stirring every 5 minutes or so.
• For the sour cream sauce: Combine the sour cream, heavy cream and salt in a small bowl and whisk until smooth. Set aside.
• For the chicken: Heat a small heavy skillet over high heat for 2 minutes. While the pan heats, season the chicken with the lemon juice, paprika, salt and pepper. Add the butter to the skillet and melt. Place the chicken in the skillet and cook for 2 minutes on each side. Transfer the chicken to the baking sheet with the chips, pushing the chips to the side a bit.
• When ready to serve, place the baking sheet with the chips, cheese and chicken in the oven until the cheese melts, about 4 minutes. Transfer the chicken to a cutting board. Slide the chips and cheese off the baking sheet onto a serving bowl or platter. Pour 3/4 cup of the hot black bean sauce over the cheese. Dice the chicken and sprinkle it over top. Dollop with the pico de gallo and guacamole. Drizzle the sour cream in a zigzag pattern all over. Enjoy!