Beef Nachos

Ingredients
For the refried beans
¹⁄₂ cup refried beans (I prefer the vegetarian ones.)
3 tablespoons pepper jack cheese, shredded (Use regular Monterey jack cheese for milder nachos.)

For the beef
2 teaspoons olive oil
1 small onion, chopped fine
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
¹⁄₂ teaspoon dried oregano
1 teaspoon salt
1 pound ground beef
2 tablespoons tomato paste
1 teaspoon brown sugar
¹⁄₂ cup water
1 medium canned chipotle chile in adobo, chopped, plus 1 teaspoon adobo sauce
2 teaspoons lime juice

For assembly
1 (9 ¹⁄₂-ounce) bag tortilla chips (A heartier chip, like Tostitoes Naturals, is recommended.)
4 cups pepper jack cheese, shredded (Use regular Monterey jack cheese for milder nachos.)

Instructions
1. Heat oven to 400*F.

2. For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover until ready to use.

3. For the beef: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease.

4. To assemble: Spread half of chips on large oven safe serving platter or 13 by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, and top with 2 cups cheese. Repeat with remaining chips, beans, beef, and cheese. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with desired toppings. (Such as salsa, sour cream, chopped green onions, chopped cilantro, and diced avocado tossed with lime juice.) 

Comments
I didn’t have the goal of making nachos initially, but I found this recipe in the 2007 Cook’s Country Annual while looking for a good Game Day appetizer.  The recipe seemed like a great starting point and I just toned down the heat significantly by switching to regular jack cheese and not topping the whole shebang with sliced jalapeños.  Everyone enjoyed these and I could definitely see making them again.  I think we all found them easiest to eat with forks and plates, since they are a bit on the messy side.  As nachos should be!

Note: I’ve actually started making this as a dip with the tortillas on the side instead of incorporated all together.  I will try to post a revised recipe before too long that reflects this change.

Cook’s Country 2007