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NACHOS - GROUND BEEF - Beef and Bean Layered Nachos
Nb persons: 8
Yield:
Preparation time:
Total time:
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| For the nachos: | |
| 2 tablespoons | canola oil |
| 1 medium | yellow onion, diced |
| 6 cloves | garlic |
| 1 pound | ground beef |
| 1 teaspoon | paprika |
| 1 teaspoon | chili powder |
| 2 teaspoons | dried oregano |
| 1 can (14-ounce) | black beans |
| 1-pound bag | tortilla chips |
| 3 cups | shredded Mexican-blend cheese |
| 6 | scallions, chopped |
| 3 medium | tomatoes, cored and diced |
| 1 can (15-ounce) | pitted black olives, sliced |
| 1/4 cup | jarred jalapeño slices |
| For the guacamole: | |
| 3 | avocados, pitted and skinned |
| Juice of 1 | lemon |
| 1/4 cup | olive oil |
| 3 tablespoons | sour cream |
| Salt, to taste | |
| ground black pepper, to taste | |
| 1/4 cup | chopped fresh cilantro |
1. Heat the oven to 350 degrees.
2. In a large saute pan over medium-high, heat the oil. Add the onion, then saute until the onion is translucent, about 5 minutes. Add the garlic, beef, paprika, chili powder and oregano. Saute until the beef is cooked through, then add the beans and set aside.
3. On a rimmed baking sheet, arrange half of the tortilla chips in a single layer. Top with half each of the cheese, scallions, tomatoes, olives, jalapeños and beef mixture. Top with a second layer of tortilla chips, then repeat layering with remaining topping ingredients.
4. Bake for 10 minutes, or until the cheese has melted.
5. Meanwhile, in a medium bowl combine the avocados, lemon juice, olive oil, sour cream. Use a potato masher to mash the ingredients until chunky smooth. Season with salt and pepper.
6. When the nachos are done, sprinkle with cilantro, then serve with guacamole.
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