Halloween Night Nachos

Cooking With Rania - "Halloween Recipes"
KDKA Pittsburgh Today Live 10/26/2011

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Halloween Night Nachos

INGREDIENTS
6 each flour tortillas - cut into eighths
Oil for frying
Your favorite southwest seasoning mix to taste
Olive oil for sautéing the beef
1-pound lean ground beef
1 cup chopped onions
Salt and cayenne pepper to taste
3 tablespoons chili powder
1-teaspoon cumin
1 tablespoon minced garlic
¾ -cup beef stock

1/4 pound each:
Grated cheddar cheese and jalapeno Monterey jack cheese
1 - 16 ounce jar purchased salsa
1 cup shredded lettuce
1 cup chopped roma tomatoes
1/2-cup sour cream
1/4 cup pickled jalapeno slices
1 tablespoon chopped cilantro (Optional)

DIRECTIONS
Homemade tortilla chips:
Preheat oil in deep fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on paper towels. Season the chips with your favorite southwest seasoning to taste.

Beef nacho topping:
In a large skillet, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with additional southwest seasoning. Brown the beef for 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin and garlic. Add the stock and bring the liquid to a simmer. Simmer until the liquid reduces by 1/4. Remove the pan from the heat.

Assembly:
Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat mixture with the two cheeses. Top the cheese with lots of salsa, the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro, if desired.

Serves: 4


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