My ULTIMATE Nacho Recipe: Deluxe Beef Nachos
The best Mexican nacho recipes achieve a balance between the tortilla chips and the toppings. This recipe forms the base for more elaborate nachos but still has some authentic Mexican flavors.
Vegetarians often enjoy this dish with pinto or black beans instead of ground beef. Or you can try this exact same recipe with shredded chicken or pork-- it's really wonderful! I've even had it with chopped shrimp and crab for a deluxe seafood nacho recipe.
1 1/2 pounds ground beef
1 onion, chopped fine
3 cloves garlic, minced
8 ounces tomato sauce
8 ounces tomato paste
3 cups water
2 1/2 teaspoons oregano
2 teaspoons cumin
2 teaspoons chili powder
1 1/2 teaspoons salt
1/2 cup uncooked white rice
3 cups cheddar cheese, shredded
3 large tomatoes, chopped
2 tablespoons fresh cilantro, chopped
1/2 head iceberg lettuce, chopped
1 teaspoon cayenne pepper (optional)
10 ounces tortilla chips
Instructions: 1. The first part of this Mexican nacho recipe is to prepare the beef mixture. In a large pan, brown the ground beef. Add the onions and garlic and cook for 3-4 minutes on medium or until the onions are translucent. Drain the fat from the beef and return it to the pan.
2. Heat pan to medium high and add the tomato sauce, tomato paste, water, oregano, cum, chili powder, salt and rice. Cook the mixture 15-20 minutes or until rice is tender. Cover and lower the heat. Simmer 30 minutes.
3. Layer tortillas on a plate. If desired, sprinkle with cayenne pepper and top the tortillas with 2 tablespoons of beef and rice mixture and small portions each of cheese, chopped tomatoes, cilantro and lettuce. Serve as a main course or appetizer.
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