Cheesy Nachos with Spicy Beef

By RoketJSquerl

Ingredients

• One *One-Minute Salsa*
• 1/2 small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced
• 1/4 small red onion , peeled, and root end removed
• 1 small clove garlic , minced or pressed
• 2 tablespoons fresh cilantro leaves
• 1/4 teaspoon table salt
• pinch ground black pepper
• 2 teaspoons lime juice from 1 lime
• 2 small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drianed
• *Spicy Beef*
• 2 teaspoons corn oil or vegetable oil
• 1 small onion , chopped fine
• 1 large clove garlic , minced or pressed through garlic press
• 1 tablespoon chili powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon table salt
• 1/2 pound 90% lean ground beef (or leaner)
• *Nachos*
• 8 ounces tortilla chips
• 1 pound shredded cheddar cheese (4 cups)
• 2 large jalapeño chiles (3/4 ounce each), sliced thin (about 1/4 cup)
• 2 scallions , sliced thin
• 1/2 cup sour cream (4 ounces)
• 1 lime , cut into 6 wedges

Details

Servings 4

Preparation

Step 1

1. For One-Minute Salsa: Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses. 3. For Beef: Heat oil in medium skillet over medium heat until hot and shimmering, but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and salt; cook, stirring constantly, until fragrant and combined with onions, about 1 minute. Add ground beef and cook, breaking up meat with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. 4. For Nachos: Adjust oven rack to middle position and heat oven to 400 degrees. Spread half of chips in even layer in 13- by 9-inch baking dish or similar ovenproof platter; sprinkle half of beef mixture on chips and cover evenly with 2 cups cheese and half of jalapeño slices. Repeat with remaining chips, beef mixture, cheese, and jalapeños. Bake until cheese is melted, 7 to 10 minutes. Remove nachos from oven, cool 2 minutes, then sprinkle with scallions. Along edge of nachos, drop scoops of guacamole, sour cream, and salsa. Serve immediately, passing lime wedges separately.