Beefy nachos

4 servings

Ingredients

QuantityIngredient
6Flour tortillas, cut into
Eighths
6Corn tortillas, cut into
Eighths
Oil for frying
1tablespoonOlive oil
1poundsLean ground beef
1cupMinced onions
Salt and cayenne
1tablespoonChili powder
1teaspoonCumin
1tablespoonMinced garlic
1cupVeal stock
¼poundsGrated Cheddar cheese (about
1Cup)
¼poundsGrated Jalapeno Monterey
Jack cheese (about 1 cup)
1cupShredded lettuce
1cupPeeled, seeded and chopped
Roma tomatoes
½cupSour cream
¼cupPickled jalapenos
1tablespoonChopped cilantro

Directions

Preheat the fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with Essence. In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with Essence. Brown the beef with 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin, and garlic. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by ¼. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro.

Yield: 4 servings

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