Spicy Beef Nacho Supreme
Packed with tons of flavor, this dish is great with condiments like guacamole, salsa, refried beans & sour cream!
Ingredients
- 1 lb. (455g) lean ground beef
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 cup red onions, diced
- 1 tbsp. chipotle purée tips & tricks
- 2 large cloves garlic, pressed
- 1 can (4 oz.) diced green chiles
- 1 tbsp. taco seasoning mix see Recipe
- 1 tsp. Mexican oregano
- 1 bag (908g) tortilla chips, or as needed
- 1/2 cup red peppers, diced and divided
- 1 can (2.25 oz.) sliced black olives, drained and divided
- 2 cups sharp Cheddar cheese, grated and divided
- 2 cups Monterey Jack cheese, grated and divided
- 30 large pickled jalapeño peppers, or to taste (optional) see Recipe
- 1 large Roma tomato, seeded and diced
- 2 large green onions, sliced
Directions
- In a large skillet over medium heat, add ground beef and season with salt and freshly ground black pepper. Break down the meat while cooking until halfway done. Add red onions and sauté until soft and translucent, about 4 minutes.
- Transfer to a colander to drain then return the meat mixture back to the skillet. Add chipotle purée, garlic, green chilies, taco seasoning and oregano. Stir the ingredients very well before removing from the heat.
- Preheat oven to 400ºF.
- To assemble the nachos, cover the bottom of a deep dish pizza pan with tortilla chips. Spoon half the beef mixture on top followed with ¼ cup red peppers, half a can of sliced black olives and sprinkle 1 cup each of Monterey Jack and Cheddar cheese. Repeat with the second layer starting with tortilla chips, remaining beef mixture, remaining ¼ cup red peppers and the rest of the black olives.
- Add about 15 pickled jalapeño peppers and cover with the remaining 2 cups of cheeses. Add more jalapeño pepper, to taste
- Transfer the dish to the preheated oven and bake for 7 minutes or until the cheeses are melted and the ingredients are heated through.