If you are going to do nachos for the Super Bowl, they had better live up to the hype of the big game. And so we give you a platter of double-layered nachos that combine ground beef and black beans with heaps of tomato, cheese, scallions, olives and jalapenos.
Beef and Bean Layered Nachos For the nachos:
2 tablespoons canola oil
1 medium yellow onion, diced
6 cloves garlic
1 pound ground beef
1 teaspoon paprika
1 teaspoon chili powder
2 teaspoons dried oregano
1 14-ounce can black beans
1 pound tortilla chips
3 cups shredded Mexican-blend cheese
6 scallions, chopped
3 medium tomatoes, cored and diced
1 15-ounce can pitted black olives, sliced
¼ cup jarred jalapeno slices
For the guacamole:
3 avocados, pitted and skinned
Juice of 1 lemon
¼ cup olive oil
3 tablespoons sour cream
Salt and ground black pepper, to taste
¼ cup chopped fresh cilantro
1. Heat the oven to 350 degrees.
2. In a large saute pan over medium-high, heat the oil. Add the onion, then saute until the onion is translucent, about 5 minutes. Add the garlic, beef, paprika, chili powder and oregano. Saute for about 7 minutes, then add the beans and set aside.
3. On a rimmed baking sheet, arrange half of the tortilla chips in a single layer. Top with half each of the cheese, scallions, tomatoes, olives, jalapenos and beef mixture. Top with a second layer of tortilla chips, then repeat layering with remaining topping ingredients.
4. Bake for 10 minutes, or until the cheese has melted.
5. Meanwhile, in a medium bowl combine the avocados, lemon juice, olive oil, sour cream. Use a potato masher to mash the ingredients until chunky smooth. Season with salt and pepper.
6. When the nachos are done, sprinkle with cilantro, then serve with guacamole.
Makes 8 servings.
Nutrition information for one serving (values are rounded): 878 calories; 540 calories from fat; 60 g fat (16 g saturated; 0 g trans fats); 63 mg cholesterol; 59 g carbohydrate; 33 g protein; 13 g fiber; 1,289 mg sodium.
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