January 27, 2010 in Features, Food

Pile it on for the big game

Super Bowl nachos require heavy layering strategy

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Associated Press photo

To make sure the nachos at your Super Bowl gathering live up to the hype of the game remember to assemble the nachos in layers to avoid naked chips on the bottom of the plate.
(Full-size photo)

If you’re going to do nachos for the Super Bowl, they’d better live up to the hype of the big event. 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.

Whatever recipe or toppings you use to build your nacho platter, be sure to assemble them in layers of chips and toppings. This minimizes the number of naked tortilla chips left on the bottom of the plate.

This recipe also includes a batch of guacamole. To save time, you could substitute purchased guacamole, or leave it out entirely and spoon salsa over the finished nachos.

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

14-ounce can black beans

1-pound bag tortilla chips

3 cups shredded Mexican-blend cheese

6 scallions, chopped

3 medium tomatoes, cored and diced

15-ounce can pitted black olives, sliced

1/4 cup jarred jalapeño slices

For the guacamole:

3 avocados, pitted and skinned

Juice of 1 lemon

1/4 cup olive oil

3 tablespoons sour cream

Salt and ground black pepper, to taste

1/4 cup chopped fresh cilantro

Heat the oven to 350 degrees.

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.

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.

Bake for 10 minutes, or until the cheese has melted.

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.

When the nachos are done, sprinkle with cilantro, then serve with guacamole.

Yield: 8 servings

Approximate nutrition information per serving: 878 calories; 540 calories from fat; 60 grams fat (16 grams saturated; 0 grams trans fats); 63 milligrams cholesterol; 59 grams carbohydrate; 33 grams protein; 13 grams fiber; 1,289 milligrams sodium.

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