Canned Nachos
Cook Time
40
mins
Calories
1126
Serving Size
12
Carbs
23.9
Fat
16.2
Protein
35.1
description
It's a mess, but it's a tasty mess :)
ingredients
FOR PICO DE GALLO
- 2 small tomatoes, chopped
- 1/2 c. diced red onion
- 1 jalapeño, seeded and minced
- 1/4 c. freshly chopped cilantro
- 1 tbsp. lime juice
- Kosher salt
- Freshly ground black pepper
FOR BEEF
- 1 tbsp. extra-virgin olive oil
- 1 lb. ground beef
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 3 cloves garlic, minced
- 1/2 tsp. hot sauce
FOR CHEESE SAUCE
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 2 c. whole milk
- 1/2 tsp. hot sauce
- 2 c. shredded cheddar
- Kosher salt
- Freshly ground black pepper
FOR ASSEMBLY
- 1 (12-oz.) bag thick tortilla chips
- 1 (15.5-oz.) can black beans, rinsed and drained
- 2 c. shredded cheddar
- 1 lb. sour cream
- more Hot Sauce, for drizzling
directions
MAKE THE PICO DE GALLO
- In a medium bowl, combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper.
MAKE THE BEEF
- In a large skillet, heat oil over medium-high heat. Add the ground beef and season with salt and pepper. Cook, stirring occasionally, until no pink remains, about 6 minutes. Drain excess fat, then add garlic, cumin, paprika, and hot sauce, and cook, stirring until fragrant, about 1 minute more. Remove from the heat and set aside.
MAKE THE CHEESE SAUCE
- In a medium pot, melt butter over medium heat. Add flour and stir, 1 minute. Slowly whisk in milk, then continue to cook over medium, stirring constantly until thickened, about 6 minutes. Remove from the heat and stir in hot sauce and 2 cups cheddar. Season with salt and pepper.
ASSEMBLE THE NACHOS
- Set aside 1/2 cup of the pico de gallo, 1/2 cup of the cheese, and 1/2 cup of the sour cream, for garnishing the nachos.
- In the bottom of a 110-oz. tin can, spread a thin layer of cheese sauce. Using a 1/4 of the nacho chips, make an even nacho chip layer over the cheese sauce. Top with 1/3 of the remaining cheese sauce, 1/3 of the cooked beef, 1/3 of the black beans, 1/3 of the remaining shredded cheese, 1/3 of the remaining pico de gallo, and 1/3 of the remaining sour cream. Drizzle with hot sauce.
- Repeat layering the chips, cheese sauce, beef, black beans, shredded cheese, pico de gallo, sour cream, and hot sauce two more times. Layer the remaining nacho chips on top.
- Place a dinner plate on top of the can and carefully flip over and slowly remove the tin from the nachos, leaving a nacho tower behind. Top the nacho tower with the reserved sour cream, shredded cheese, and pico de gallo. Drizzle with hot sauce before serving.