Cheesy Nachos with Spicy Beef

By lorik

Ingredients

• -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
• Fresh Guacamole:
• 2 small avocados ripe,(preferably Haas)
• 1 tablespoon minced red onion
• 1 small clove garlic, minced or pressed through garlic press
• 1/2 small jalapeño chile, minced (about 1 1/2 teaspoons)
• 2 tablespoons minced fresh cilantro leaves
• Table salt
• 1 tablespoon lime juice from 1 lime
• 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

Adapted from cooksillustrated.com

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.

2. For Fresh Guacamole: Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeño, cilantro, and 1/8 teaspoon salt until just combined.

3. Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture (see illustrations below). Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)

4. 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.

5. 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.