||Baked no-salt chips
|1-1.5# ground beef
||Ground turkey; vegetarians
can omit the meat completely
|10-oz can of refried beans
||Fat-free refried beans
Vegetarian refried beans
|8 oz cheddar
||You can use low-fat cheeses
|8 oz colby-jack
|8 oz mozarella
|2 cloves of garlic, crushed, per pound of ground beef
||Use less or more as your taste demands
|White onion, diced
|Black olives, sliced
|Spices--1/4 tsp each cayenne, chili powder,
and ground cumin, per pound of ground beef; 1/8 tsp freshly ground
black pepper; optionally you can add cilantro and any other spice,
herb, or seasoning.
- Line the bottom of two 9" pie plates or a 9x13 baking
dish with the nacho chips. Chips may overlap, but don't overdo
- Brown the ground beef in a large skillet.
- While browning, add all the spices and the garlic.
- Drain the beef with a spatula or slotted spoon. Reserve the
grease. Add the drained beef to the nacho pan.
- In the remaining beef fat, sautee the diced onions until
tender. This has the added benefit of flavoring the onions
with any of the remaining spices.
- Add the sauteed onions to the nacho chips and beef.
- Add the refried beans to the nacho pan, spreading over the
- Cover the nacho with the cheeses.
- Sprinkle the diced tomato over the nacho.
- Sprinkle the sliced olives (if used) over the nacho.
- Bake at 325F for 25-35 minutes, until cheese is melted and
the nacho is heated through.
Serve with the sliced jalapeños, a good salsa, sour cream,
and guacamole. Garnish with a sprig of fresh cilantro.
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