Categories: Meals

Ingredients

• 1/4 cup olive oil
• 2 large onions, thinly sliced
• Kosher salt and black pepper, to taste
• 2 garlic cloves, minced
• 15 oz. can pinto beans, drained and rinsed
• 1 chipotle pepper in adobo sauce, chopped, plus 2 tbsp. sauce
• Juice of 1 lime
• 1/2 cup fresh cilantro, chopped
• 1 1/2 cups half-and-half
• 1 lb. Velveeta, cubed
• 1 cup shredded mild cheddar
• Pinch of cayenne pepper
• 1 lb. shaved steak
• 13 oz. bag tortilla chips
• 1/2 cup sliced pepperoncini, drained

Directions

1. Heat 2 tbsp. oil in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until tender and golden, 12-14 minutes. Transfer to a bowl and cover to keep warm. Reserve the skillet.

2. Heat 1 tbsp. olive oil in a medium saucepan over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the beans, chipotle and adobo sauce and stir to combine. Add the lime juice, cilantro and 1/2 cup water and simmer until thickened, about 6 minutes. Keep warm over low heat.

3. In a second medium saucepan, heat the half-and-half over medium-low heat until just simmering. Whisk in the Velveeta a few cubes at a time until melted. Whisk in the cheddar until the sauce is smooth and coats the back of a spoon, about 1 minute. Whisk in the cayenne. Keep warm over low heat.

4. Heat the remaining 1 tbsp. olive oil in the reserved skillet over high heat. Peel the steak pieces apart and add to the skillet a few pieces at a time. Season with salt and pepper and cook until crispy around the edges and no longer pink, about 3 minutes. Roughly chop the steak in the pan with a metal spatula or tongs.

5. To assemble, spread a third of the chips on a platter and top with a third each of the beans, steak, onions, pepperoncini and cheese sauce. Build two more layers, ending at the very top with the last of the cheese sauce.

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