1-2 Tbs. canola oil
1 onion, diced, divided use
1 tsp. chili powder
1/2 tsp. smoked paprika
1 tsp. cumin
1/4 - 1/2 tsp. red pepper flakes
2 lbs. lean ground beef
kosher salt and freshly ground black pepper, to taste
1 can chili beans with liquid
1 can black beans, drained and rinsed
1/2 cup chicken broth
1 -2 tsp. chipotle sauce
2-3 cups freshly grated sharp cheddar
6 roma tomatoes, seeded and diced
1 jalapeno, seeds and membranes removed, diced
1/3 cup chopped cilantro
juice and zest of 1 lime
kosher salt, to taste
1-2 avocados, pitted and diced
sour cream, for garnish
In a large skillet over medium high heat, add oil; when oil is hot, add half of diced onion and all spices; saute until onions are softened a bit, approx. 2-3 minutes.
Add beef and cook until completely cooked and browned; drain fats rendered. Stir in beans, broth, and chipotle sauce; season to taste with salt and pepper. Reduce heat and simmer for 15-20 minutes.
Meanwhile, create pico de gallo by combining remaining half of diced onion with tomatoes, jalapeno, cilantro and lime zest and juice in a small bowl.
Preheat oven to 375 degrees. To create nacho platter, place a layer of chips on a large baking sheet. Top with a shallow layer of beef mixture, then top with cheese; place into oven for a few minutes, just until cheese melts, then repeat with a couple more layers.
Sprinkle prepared nacho platter with prepared pico, avocado and dollops of sour cream. SERVE AT ONCE!
Now You're Cookin',