Cheesy Beef Nachos
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
For the nacho meat:
1 lb ground beef
1 package sloppy joe seasoning (or use your own mix)
1 6oz can tomato paste
1 1/2 cup water
For the cheese sauce:
8 oz extra sharp cheddar, shredded
1 Tbsp corn starch
1 12-oz can evaporated milk
1/2 tsp smoked paprika
2 tsp of your favorite hot sauce
pinch salt
Additional ingredients:
1 1 lb bag unsalted, restaurant style corn tortilla chips
2 cups monterey jack, shredded
1 can black bean, drained and rinsed
2-4 fresh jalapenos and/or red fresno chiles, finely chopped (ribs and seeds removed if you prefer)
chopped seeded tomatoes
chopped scallions
sour cream
guacamole
Instructions:
For the meat: Brown the ground beef in a large skillet over medium high heat. Drain the fat. Stir in the seasoning mix, tomato paste and water. Bring to a boil, reduce heat and simmer for about 10 minutes. Set aside while you make the cheese sauce.
For the cheese sauce: Toss the shredded cheese with the corn starch and then transfer it to a medium pot. Add the evaporated milk, paprika, hot sauce and salt. Cook over low heat, whisking constantly, until completely melted, bubbly and thickened, about 5 minutes. If you’d like to thin it out, add a bit of milk. Keep warm over very low heat while you prepare the nachos.
Preheat oven to 400F. On a large baking sheet lined with parchment, evenly spread half the tortilla chips in a single layer. Sprinkle half of the meat, beans, shredded cheese and chile peppers over the chips. Drizzle 1/2-3/4 cup of the nacho cheese over the top. Top this with the remaining tortilla chips and again top with the remaining half of the meat, beans, cheese and chiles. Drizzle another 1/2-3/4 cup of the nacho cheese over the top. Bake in the preheated oven for about 10 minutes, or until everything is melted and just slightly brown around the edges of the pan. Topped with some chopped tomatoes and scallions if desired and serve with sour cream and/or guacamole!
From cheeseandchoco.blogspot.com