Super Bowl Nachos
Yield: 8-12 appetizer servings
A crowd pleasing appetizer (or slightly decadent dinner!), I’ve offered a list of traditional toppings, but feel free to adjust the toppings based on personal preference.
Ingredients
  • 1 pound ground beef
  • 1 packet taco seasoning (homemade option available at Fountainavenuekitchen.com)
  • 1/2 cup salsa plus 1/4 cup water
  • 1 (15-ounce) can black beans, rinsed and well drained
  • 1 (9-ounce) bag tortilla chips (this is one of the smaller bags, but you can eyeball from a larger bag)
  • 1 (10.5-ounce) bag Fritos Scoops (the corn chip as opposed to the tortilla chip option)
  • 12 ounces sharp cheddar, Monterey Jack or Pepper Jack cheese, shredded (3 cups)
  • 3/4 cups frozen corn kernels, thawed
  • 1/4 cup red onion, minced
  • 1 small avocado or half a large, chopped (may substitute guacamole)
  • 1 jalapeño pepper, seeded and minced or cut into thin slices
  • 2 scallions, thinly sliced
  • Optional: a few tablespoons each sliced black olives and/or chopped fresh cilantro; additional salsa; sour cream
Ingredients
  1. In a large skillet over medium heat, brown the ground beef.  When the beef is nearly cooked, drain any excess grease, and then sprinkle with the taco seasoning and stir in the salsa and water.  Stir to combine, and then simmer the mixture for approximately 5 minutes or until thickened (this will prevent soggy tortilla chips later), stirring occasionally. Stir in the drained black beans.  At this point, the mixture can sit at room temperature for up to 2 hours.
  2. When ready to eat, preheat the oven to 425 degrees F.  For easy cleanup, line a rimmed half sheet pan with foil or parchment paper, and then cover the pan with a mixture of the tortilla chips and Fritos. At this point, I use about 2/3 of each bag.  Reserve the rest.
  3. Top the chips evenly with 2/3 of the cheese (you can eyeball this) followed by roughly 2/3 each of the ground beef mixture, corn and onion.
  4. Top with a layer of remaining chips (omitting the broken pieces at the bottom of the bag – reserve these for a chili or chicken tortilla soup topping), and then evenly scatter the remaining cheese, beef, corn and onion over all.
  5. Bake for 7-8 minutes or until the cheese is melted and the cheese and chips start to lightly brown around the edges. (Check a minute or so early as all ovens vary.)
  6. Remove from the oven and top with the avocado, jalapeño, scallions and optional ingredients of choice, serving the wet ingredients like salsa, sour cream and guacamole on the side. Serve immediately.
Notes

For maximum crunch, baked nachos are best eaten fresh from the oven. However, any leftovers can be heated on a metal baking sheet in a low oven (275 to 300 degrees F) for 5-10 minutes or until hot.  Watch carefully to avoid burning. Even when reheated this way, some of the chips will still be somewhat soft, but nobody here has ever complained!

the fountain avenue kitchen https://fountainavenuekitchen.com/