Supreme Nachos- Cowboy Kent Rollins
Servings 6 to 8 servings
Ingredients
- 1 large bag of tortilla chips
- 1 ½ lb. ground beef 80/20
- 1 large white onion chopped (divided)
- Red river ranch mesquite seasoning or seasoning of your suiting
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 15 ounce can pinto beans drained and rinsed
- 1 15 ounce can black beans drained and rinsed
- 2 garlic cloves minced
- ¾ cup sour cream
- 1/2 cup sliced pickled jalapeños with juice plus more for topping
- 3 teaspoons red pepper flakes divided
- 1 tablespoon honey
- 2 cups shredded cheddar
- 2 cups Shredded Monterey jack
- 8 ounces Velveeta cheese
- 1 tablespoon butter
- ⅓ cup heavy cream
- ½ teaspoon liquid smoke
Instructions
- Preheat the oven to 375 degrees F.
- Spread the chips on a large flat pan or Dutch oven and place in the oven for about 15 minutes while prepping ingredients.
- Crumble the beef in a large cast iron skillet over medium heat. Cook for about 3 minutes or it begins to brown, stirring occasionally. Stir in half of the chopped onion. Cook until browned, stirring occasionally.
- Mix in the Mesquite seasoning (or seasoning of your choice), oregano, cumin, chili powder and smoked paprika. Cook over low heat for 4 to 5 minutes, to allow flavors to combine.
- Stir the black beans and pinto beans into the meat mixture. Stir in the garlic cloves and let simmer over low heat for about 5 minutes.
- In a medium bowl combine the sour cream, pickled jalapenos, 2 teaspoons red pepper flakes and honey. Add a little of the jalapeno juice until it reaches a pourable sauce consistency. Set aside.
- In a separate bowl, combine the cheddar and Monterey jack cheese and set aside.
- Add the Velveeta cheese to a small saucepan over low heat. Stir in the butter and heavy cream until blended. Cook for about 4 to 5 minutes stirring occasionally until the mixture is smooth. Stir in the liquid smoke and 1 teaspoon red pepper flakes. Cook on low heat for about 2 more minutes, stirring occasionally.
- Remove the chips from the oven and place on a serving dish. Sprinkle about ⅓ of the shredded cheese on the top, followed by ⅓ of the meat mixture, ⅓ of the cheese sauce and a generous drizzle of the sour cream mixture. Repeat until the ingredients have all been used.
- Top with the remaining half onion and jalapenos. Serve immediately.
