“From Sunset: The ultimate crowd-pleaser, nachos were invented in 1943 by a maître d’ in Piedras Negras, Mexico (just south of the Texas border). Ignacio "Nacho" Anaya, working a solo shift at the Victory Club restaurant, cobbled together a pile of tortilla chips topped with melted cheese and pickled jalapeños for a group of U.S. military wives in for a snack. His creation became hugely popular, paving the way for massive concession-stand revenues across America. Sooooo got your Margarita ready? Let’s get cookin’…”
IngredientsNutrition5 ouncesskirt steaks, chopped or 5ounceslean ground beef5 ounces mexican chorizo sausage, casing removed, finely crumbled1 mediumonion1 largegarlic clove1 teaspoonground cumin, divided1 1⁄2 cups plus 1 tbsp. mild to hot salsa verde1 (15ounce) can black beans, rinsed and drained1⁄2 teaspoondried oregano leaves1 (4ounce) can diced green chilies, drained1 large ripe avocado1 tablespoonlime juice (fresh is best)2 tablespoons chopped fresh cilantro, dividedkosher salt or sea salt9 cupstortilla chips2 cups shredded monterey jack cheese (can sub cheddar)1 quart finely shredded iceberg lettuce
DirectionsPreheat oven to 400°. In a large frying pan over medium-high heat, brown steak and chorizo, stirring, about 5 minutes. Meanwhile, chop onion and mince garlic. Add onion and all but 1/8 teaspoons cumin to pan. Stir often until onion is soft, 4 to 5 minutes. Reduce heat to medium; stir in 1 1/2 cups salsa. Simmer until thick, 8 to 10 minutes, stirring occasionally.While steak mixture simmers, combine black beans, 3/4 cup water, oregano, 1 teaspoons garlic, and chiles in a small saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer until all but about 1/4 cup liquid has evaporated, 10 minutes.Meanwhile, make guacamole: Pit and peel avocado. In a bowl, mash avocado with remaining 1 tablespoons salsa, remaining 1/8 teaspoons cumin, remaining garlic, and the lime juice. Stir 1 tablespoons cilantro into guacamole and add salt to taste.Line a large, rimmed baking pan with parchment paper. Arrange chips in a 12-in.-wide circle. Sprinkle with cheese. Bake until cheese melts, 3 to 4 minutes. Note: can use cast iron skillet, molding parchment around the edge and overlapping enough to grasp when done.While chips are baking, arrange lettuce around rim of a large serving platter (at least 16 inches wide). With a wide spatula, loosen chips from parchment. Carefully lift parchment from pan, then slide chips off paper into center of platter. Spoon meat mixture over chips. With a slotted spoon, top with beans. Spoon guacamole over center of nachos and sprinkle with remaining 1 tablespoons cilantro.
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