Sweet And Spicy Beef Nachos Food

SPICY GROUND BEEF NACHOS

Steps:

• Roughly chop ½ onion. Saute onion in a dollop of oil over medium-high heat for a few minutes. Add 1 lb. ground beef and cook until browned. Drain any fat if you want. Add 2 cloves minced garlic and saute briefly.
• Scrape the seeds out of 2 chipotles and mince them. Add chipotles and 1 Tablespoon adobo sauce to the beef.
• Add 1 Tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked pepper, and 1/4 cup water. Simmer for a few minutes but try to keep the beef moist. Taste for seasoning (I added additional salt and cumin to this batch).
• Create a single, dense layer of tortilla chips on a sheet pan. You can line the sheet pan with parchment paper for easier cleanup. Add half of the beef mixture and plenty of shredded cheese to the tortilla chips.
• Bake at 400F for 5-7 minutes or until cheese is thoroughly melted. Top with your favorite fixings and serve immediately.
• If you are making Avocado Salsa Verde, start by rinsing four fresh tomatillos. Roast the tomatillos in the oven at 400F until cooked through and they start to turn army green. Add the roasted tomatillos to a blender along with ½ onion, 1 garlic clove, 10-12 sprigs cilantro, and ½ of a jalapeno pepper. Pulse blend and taste for heat, adding the additional ½ of the jalapeno if you want more heat. Add the avocado to the blender and combine well. Salt to taste.
• If you are making Pico de Gallo, start by finely chopping the tomato, ¼ onion, and ½ jalapeno into ¼" sized chunks. Finely dice the cilantro. Combine the tomato, onion, jalapeno and cilantro in a mixing bowl. Add ¼ teaspoon salt and the juice of a ½ lime. Mix together well and taste for seasoning. Add additional salt and lime if necessary.

ULTIMATE SPICY BEEF NACHOS

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees.
• For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover with plastic wrap.
• 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, about 1 minute. 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.
• To assemble: Spread half of chips on large 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, top with 2 cups cheese and 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 and other suggested garnishes.

SWEET AND SPICY BEEF NACHOS

Steps:

• Pour the enchilada sauce and apple butter in a Crock-Pot. Place the beef roast in it, followed by sliced onions, garlic, salt and red pepper. Cover and turn the Crock-Pot on high for 4 to 5 hours, until the beef is falling apart.
• Using two forks, shred the beef roast into the sauce, and leave on warm until ready to serve.
• For the Beef Nachos: Preheat the oven to 350 degrees F. Arrange the tortilla chips on a large rimmed baking sheet. Sprinkle half the cheese over the top and bake for 3 to 5 minutes to melt the cheese.
• Scoop the chili con carne over the chips, and sprinkle the remaining cheese over the hot beef. Top with any additional toppings and serve immediately.

SPICY CHEESEBURGER NACHOS

Steps:

• In a big non-stick skillet, cook the ground beef and garlic until the beef is no longer pink, stir frequently; drain.
• In a 4-quart slow cooker, add the ground beef mixture, cheese, and tomatoes; stir to mix.
• Cover and cook on LOW for 3-4 hours or until the cheese is melted and mixture is well heated; stir after 2 hours.
• Add in the onions, stir to combine.
• Serve with tortilla chips.