Where chips and cheese unite

Thursday, May 4, 2006

Cheesy Recipeesy: Emeril's Beefy Nachos

This Bam-tastic nacho recipe comes from none other than the Crest toothpaste spokesperson, Emeril Lagassee. Finally, someone decided to go the road less traveled and fry up his own homemade tortilla chips (bigger shocker there, Mr. Lagassee).

Now, of course, this is a shameless opportunity to use Emeril's Essence seasoning but why not give it a shot and lose the McCormick for a change. I also love how he browns the onions instead of sprinkling them over the top raw, and that he adds the veal stock for a little extra flavor. Just because nachos are easy to make and don't have to be gourmet doesn't mean you can't experiment with your chef abilities. So throw on that Swedish Chef hat, sharpen that knife and see what you can come up with.

6 flour tortillas, cut into eighths
6 corn tortillas, cut into eighths Oil for frying
1 tablespoon olive oil
1 pound lean ground beef
1 cup minced onions Salt and cayenne
1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon minced garlic
1 cup veal stock
1/4 pound grated Cheddar cheese (about 1 cup)
1/4 pound grated Jalapeno Monterey Jack cheese (about 1 cup)
1 cup shredded lettuce
1 cup peeled, seeded and chopped Roma tomatoes
1/2 cup sour cream
1/4 cup pickled jalapenos
1 tablespoon chopped cilantro

Preheat the 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 a paper-lined plate. Season the chips with Essence. In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with Essence. Brown the beef with 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 for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro. Yields 4 servings.



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