Categories: Appetizers

Ingredients

• For the Pico de Gallo:
• 1/4 cup diced jalapeno
• 3 cups plum tomatoes, seeded and diced
• 1/2 cup sweet onion, diced
• Juice from 1 lime, fresh
• 1/3 cup fresh cilantro, chopped
• Salt to taste
• For the Chipotle Cream:
• 1 cup sour cream
• 2 pieces of chipotles in adobo sauce
• For the Taco Beef:
• 1 cup canned red kidney beans
• 1 lb. ground beef
• 1 package taco seasoning
• For Assembly:
• 1 bag tortilla chips
• 1 green bell pepper, diced
• 2 cups each cheddar, mozzarella and Monterey Jack, grated
• 1 jalapeno, sliced
• 1 cup black olives, sliced
• 1 avocado, diced

Directions

1. ne a large sized baking sheet with parchment paper and then preheat oven to 350.

2. For the Pico: Combine the entire ingredients (except salt) in a medium sized bowl. Once done, add salt to taste. Using plastic wrap, cover and refrigerate whole preparing the leftover ingredients to let the flavors develop.

3. For Chipotle Cream: Put the sour cream with chipotles in a blender; blend until combined well. Set aside until ready to use.

4. For Taco Beef: Over moderate heat in a large skillet, cook the ground beef for a couple minutes, until it turns brown.

5. Add the kidney beans and continue to cook for 2 more minutes.

6. Add in the taco seasoning and follow the directions; set aside.

7. r Assembly: Mix the entire cheeses together in a large bowl. Assemble your nachos in layers: 1. half your tortilla chips, 2. half your cooked beef, 3. half your mixed cheese, and 4. half your black olives. Repeat using the other half of your ingredients.

8. Bake in the preheated oven until the cheese has completely melted, for 5 minutes.

9. Remove from the oven and sprinkle with avocados, green peppers and fresh Pico de Gallo. Top with jalapeno slices then drizzle with the chipotle cream. Serve immediately and enjoy!

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