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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