SERVES:
4-6 as appetizer
INGREDIENTS:
1/2 pound lean ground beef
1/2 cup diced onion
1/2 cup deseeded and diced green pepper
2-3 Tbs vegetable oil for sauteing veggies
1/2 cup well drained canned red beans
1/2 cup prepared tomato salsa
1/4 - 1/2 tsp ground cumin
approx. 6 ounces grated pepper jack cheese (or cheddar cheese)
chopped green onions for garnish (optional)
PROCEDURE:
Get started by sauteing 1/2 cup each of diced onion and deseeded diced green pepper in a large saute pan in a little vegetable oil.
Once the onion is translucent, add 1/2 pound lean ground beef and break that up and cook it along to brown up and cook through.
At that point, add an optional sprinkling of ground cumin, add 1/2 cup well drained canned red beans and 1/2 cup tomato salsa and cook that along for a couple of minutes and turn the heat off.
Cool that down to room temperature, or cool it down completely in the fridge.
Place a layer of the corn chips on the platter and top that with some of the cooled beef and bean mixture, top that with grated cheese and then repeat that process a few times finishing with a layer of chips and grated cheese and bake it in a preheated 375 degree oven.
It'll only take 6 -7 - 8 minutes in the oven and you'll want to let the platter cool down a little bit and then serve it up with an optional sprinkling of chopped green onions.
HINTS:
If you're not going to assemble the nachos soon after cooking the ground beef, keep the cooked meat in the fridge until you need it.
Assemble the nachos on a medium size plate and warm them in the microwave for a couple of 1-minute intervals or assemble the nachos on a larger oven proof platter, like in the video above, and bake it in a preheated 375 degree oven.