When my wife, Debra, and I would order nachos at a restaurant, invariably the nachos would appear with a layer of cheese and toppings but after just several trips to the platter, all that remained was bare, nacho chips – we decided to remedy that and come up with our own Nacho Platter where every nacho would be properly dressed, and it is a killer
- 1 package of good nacho chips – we use the blue corn chips
- 1 ½ lbs of ground beef
- 2 packages of Old El Paso taco seasoning mix
- 3 tblsps of cumin
- 3 tblsps of chili powder
- 1 can refried beans
- 1 can beef broth
- 2 lbs of fine shredded cheese (Mexican blend is good)
- 2 bunches of scallions – chopped
- Diced fresh tomatoes
- Shredded lettuce
- Salsa – your favorites
- Mexican crema
In a large skillet brown the ground beef * drain of the excess fat * add the taco seasoning mix, cumin and chili powder and combine well * once mixed add the entire can of refried beans and cut that mixture with some of the beef broth * you want to mix it until the beans are creamy but not soupy * line a sheet pan with foil * put down a single layer of nacho chips * cover the chips with the meat mixture * now cover with cheese – do not skimp * into a preheated 400 degree oven for 8 to 10 minutes * remove from oven and cut to serve * we use the front edge of a spatula to cut the nachos * take to the table and top with the scallions, lettuce, tomatoes * serve salsa and Mexican crema on the side * enjoy the “no naked nachos” and the Super Bowl
