Super Bowl calls for super nachos. Pile it on!
Associated Press
Wednesday, January 27, 2010

If you're going to do nachos for the Super Bowl, they'd better live up to the hype of the big event. And so we give you a platter of double-layered nachos that combine ground beef and black beans with heaps of tomato, cheese, scallions, olives and jalapenos.

Whatever recipe or toppings you use to build your nacho platter, be sure to assemble them in layers of chips and toppings. This minimizes the number of naked tortilla chips left on the bottom of the plate.

This recipe also includes a batch of guacamole. To save time, you could substitute purchased guacamole, or leave it out entirely and spoon salsa over the finished nachos.

BEEF AND BEAN LAYERED NACHOS

Start to finish: 30 minutes

Servings: 8

For the nachos:

2 tablespoons canola oil

1 medium yellow onion, diced

6 cloves garlic

1 pound ground beef

1 teaspoon paprika

1 teaspoon chili powder

2 teaspoons dried oregano

14-ounce can black beans

1-pound bag tortilla chips

3 cups shredded Mexican-blend cheese

6 scallions, chopped

3 medium tomatoes, cored and diced

15-ounce can pitted black olives, sliced

1/4 cup jarred jalapeno slices

For the guacamole:

3 avocados, pitted and skinned

Juice of 1 lemon

1/4 cup olive oil

3 tablespoons sour cream

Salt and ground black pepper, to taste

1/4 cup chopped fresh cilantro

Heat the oven to 350 F.

In a large saute pan over medium-high, heat the oil. Add the onion, then saute until the onion is translucent, about 5 minutes. Add the garlic, beef, paprika, chili powder and oregano. Saute for about 7 minutes, then add the beans and set aside.

On a rimmed baking sheet, arrange half of the tortilla chips in a single layer. Top with half each of the cheese, scallions, tomatoes, olives, jalapenos and beef mixture. Top with a second layer of tortilla chips, then repeat layering with remaining topping ingredients.

Bake for 10 minutes, or until the cheese has melted.

Meanwhile, in a medium bowl combine the avocados, lemon juice, olive oil, sour cream. Use a potato masher to mash the ingredients until chunky smooth. Season with salt and pepper.

When the nachos are done, sprinkle with cilantro, then serve with guacamole.

Nutrition information per serving (values are rounded to the nearest whole number): 878 calories; 540 calories from fat; 60 g fat (16 g saturated; 0 g trans fats); 63 mg cholesterol; 59 g carbohydrate; 33 g protein; 13 g fiber; 1,289 mg sodium.

From the Wednesday, January 27, 2010 edition of the Augusta Chronicle
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