Fiesta Nachos

The first time I had nachos was at the high school cafeteria.  We were lucky, had Taco Bells for a cafeteria.  I was a newcomer to the country and didn’t know how to order it in English.  Finally, I asked a couple of classmates and knew how to order it.  It was so good.  I loved it. 

A Ingredients

Tomato, chopped              1 cup
Red onion, chopped         ¼ cup
Jalapeno chili, minced       1 piece
Garlic, mined                     1 teaspoon
Lime juice                         ½ cup
Cilantro, minced                 2 tablespoon
Salt and pepper                      to taste

B Ingredients
Olive oil                           1 tablespoon
Beef, ground                   ½ lb
Garlic, minced                  1 teaspoon
Cuming, ground                1 teaspoon
Chili powder                    ¼ teaspoon
Onion powder                   1 teaspoon
Red hot chili pepper         ½ teaspoon
Salt and black pepper           to taste

C Ingredients
Butter                                      1 tablespoon
Flour                                         1 tablespoon

Milk                                          ½ cup

Cheddar cheese, shredded       ½ cup
Rotel chili tomato                     2 tablespoon
Salt and pepper                            to taste

D Ingredients
Tortilla chips               6 cups
Sour cream                 ½ cup
Scallion, chopped       ½ cup

Directions:

1. Preheat oven 325°F/160°C.  Measure all A ingredients into a mixing bowl, mix well.

2. In a shallow frying pan, add the olive oil in B ingredients, add the ground beef and minced garlic to pan, cook until done.  Try to break up the bigger pieces with spatula.  Then add the rest of the B ingredients to pan, cook for an additional couple of minutes.  Pour the meat sauce into a container, do not wash, reserve the pan for making the cheese sauce. 

3. Put the tortilla chips onto a baking sheet, bake in the oven.

4. In the same frying pan, the meat sauce one, heat up the butter from C ingredients, then stir in the flour, then slowly whisk in the milk to make a roux.  When it’s incorporated, add the shredded cheddar cheese, Rotel chili tomato sauce(optional).  Salt and pepper to taste.  Place the lid on to keep warm while preparing chips. 

5. Take a big platter, pull the baking sheet with the tortilla chips out of the oven and spread the chips onto the platter.  Drizzle with cheese sauce, then spread with meat sauce, a couple scoops of sour cream, then pico de gallo, chopped scallion is the final touch!

Serving: 8

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