The Ultimate Game-Day Nachos

Written by on in Beef, Special Occassion

Today is Super Bowl Sunday!! Wow oh wow was I excited to make this dish. Having nachos during the Super Bowl was a tradition on my dad’s side, so I decided to bring it back this year. Of course, I had to go all out. While this might seem extreme for just some nachos, there’s a reason they are called the Ultimate Game-Day Nachos!

This recipe is originally from The Defined Dish Blog. I made some tweaks to it and incorporated the Chipotle-Lime Black Bean Dip also on her blog.

Ingredients:

  • FOR THE CHILI:
    • 1 Tbsp. olive oil
    • 1 lb. ground beef
    • 1 clove garlic, minced
    • 2 Tbsp. tomato paste
    • 1/2 tsp. chili powder
    • 1/2 tsp. paprika
    • 1/4 tsp. ground cumin
    • 1/2 cup beef broth
    • salt and pepper, to taste
  • FOR THE CHIPOTLE LIME BLACK BEAN DIP
    • 1/2 cup cilantro leaves
    • Juice of 1 lime
    • 1/2 teaspoon black pepper
    • 1 teaspoon kosher salt
    • 1/2 teaspoon cumin
    • 1 teaspoon chipotle chili powder
    • 2 Tablespoons homemade mayo (or sub sour cream if you are ok with dairy)
    • 1 (15oz) can black beans, drained
  • FOR THE QUICK GUACAMOLE
    • 2 ripe avocados
    • 1/8 tsp. cumin
    • Salt and pepper, to taste
    • Juice of 1 lime
    • 1 clove garlic, minced
    • Freshly chopped cilantro (about 1 tbsp.)
  • FOR THE NACHOS
    • 1 bag of Trader Joe’s Organic White Corn Tortilla Chips
    • 1 bag of Trader Joe’s Organic Blue Corn Tortilla Chips
    • 1/2 jalapeño, very thinly sliced
    • Pico de gallo
    • Sour cream
    • 2 radishes, cut into small matchsticks
    • Cilantro
    • 1-2 cups Mexican Blend Shredded Cheese

Preparation:

  1. Preheat oven to 350 degrees F.
  2. Heat a medium sized skillet over medium-high heat. Add the olive oil and ground beef. Break up & brown the meat, until cooked through (~8 minutes).
  3. Reduce heat to medium. Add the garlic, tomato paste, chili powder, paprika, cumin,  and salt and pepper (to taste). Sauté for about 2 more minutes.
  4. Pour in the broth. Stir and let cook until the sauce has thickened (about 3 more minutes). Remove from heat and cover to keep warm.
  5. Meanwhile, in a food processor (or blender), combine all ingredients for the chipotle-lime black bean dip and mix until almost smooth. You want the beans to still have a slight texture to them.
  6. Meanwhile, in a bowl combine all of the quick guac ingredients. mash until it reaches your desired consistency.
  7. Spread all of the chips across a large baking sheet. Pour the quick chili mixture then the chipotle-lime black bean dip all over the top. Next, top with cheese and bake in the preheated oven until the cheese has just melted (about 5 minutes).
  8. Remove from oven and top with the guacamole, the sour cream, radishes, jalapeño, pico, and cilantro.
  9. Serve, enjoy, & get ready to be called the Nacho King/Queen!