Sloppy Jacks
Source of Recipe
Internet
List of Ingredients
one 12 x 18-inch tray or equivalent
For the Sloppy Joes:
2 teaspoons canola or vegetable oil
1 cup diced onion
2 cloves of garlic, minced
1 teaspoon ground red chile
1 pound lean ground beef (95% lean)
3/4 cup ketchup
1 teaspoon red wine vinegar
2 teaspoons minced parsley (optional)
Salt and freshly ground black pepper to taste
For the Nachos:
4 to 5 ounces corn tortilla chips
8 ounces shredded Monterey Jack (about 3 cups)
1/2 cup finely diced green bell pepper
1/4 cup finely diced red or green onion
Recipe
Prepare the Sloppy Joe mixture:
Warm the oil in a large skillet over medium-high heat. Add the onion and
cook until translucent, stirring occasionally. Stir in the garlic and
ground chile and cook another minute, until the garlic softens. Dump in the
ground beef and cook until crumbly and no longer pink, breaking up large
chunks as it cooks. Stir in the ketchup and 1/2 cup water. Reduce the heat
and simmer for about 15 minutes, stirring occasionally. The mixture should
be moist and glazed, neither dry nor liquidy. Stir in the vinegar, parsley,
and salt and pepper. (The mixture may be made 2 days in advance; reheat
before using.)
Preheat the oven to 475 degrees, or preheat the broiler, with the rack 7
inches from the top of the oven or the heat source.
Assemble the nachos:
Arrange the chips on a 12 x 18-inch baking sheet or oven-proof platter.
Sprinkle on half the cheese, then spoon on dollops of the meat mixture. Top
with the remaining cheese, bell pepper, and onion.
Bake the nachos for 5 to 7 minutes, or broil, until the cheese melts.
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