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Ultimate Spicy Beef Nachos

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"We have Ignacio Anaya to thank for the creation of nachos in Mexico in the 1940s—and we are extremely grateful to him for it. Nachos are best when all the chips are both crisp and loaded with toppings, right? Well, this recipe would make Mr. Anaya proud, with bold beef seasoned with chipotle chiles and a blend of spices, spiked with lime juice, and balanced with a touch of brown sugar. Some shredded pepper Jack and jalapeños pump up the flavor of canned refried beans. More pepper Jack on top bubbles beautifully in the oven and adds another subtle element of spice. Making a double layer of chips and toppings guarantees you get all the flavors and textures in every bite. In addition to salsa, garnish these nachos with all your favorite toppings, such as sour cream, diced avocado, sliced black olives, and chopped cilantro."

List of Ingredients

Refried Beans:
â—¦ ½ cup canned refried beans
â—¦ 3 tablespoons shredded pepper Jack cheese
â—¦ 1 tablespoon chopped canned jalapeños

Spicy Beef:
â—¦ 2 teaspoons vegetable oil
â—¦ 1 small onion, chopped fine
â—¦ 3 cloves garlic, minced
â—¦ 1 tablespoon chili powder
â—¦ 1 teaspoon ground cumin
â—¦ ½ teaspoon dried oregano
â—¦ 1 teaspoon salt
â—¦ 1 pound 90 percent lean ground beef
â—¦ 2 tablespoons tomato paste
â—¦ 1 teaspoon packed brown sugar
â—¦ 1 ½ teaspoons minced canned chipotle chile in adobo sauce, plus 1 teaspoon adobo sauce
â—¦ ½ cup water
â—¦ 2 teaspoons lime juice

â—¦ 9 ½ ounces tortilla chips
â—¦ 1 pound pepper Jack cheese, shredded (4 cups), divided
â—¦ 2 jalapeño chiles, sliced into thin rings, divided
â—¦ Salsa


Recipe

Adjust oven rack to middle position and heat oven to 400 degrees.

For the beans: Pulse all ingredients in food processor until smooth, about 10 pulses. Transfer to bowl and set aside.

For the beef: Heat oil in 12-inch 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, about 1 minute. Add beef and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Add tomato paste, sugar, chipotle, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low heat until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to paper towel-lined plate to drain.

Spread half of chips in 13 by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese, and sprinkle with half of jalapeños. Repeat with remaining chips, beans, beef, cheese, and jalapeños. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa.

Serves 8