Easy Enchilada Beef Nachos
Serving Size: 4
- 1 pound ground beef
- 1 (10 ounce) can Old El Paso Enchilada Sauce
- 1 (4 ounce) can Old El Paso Diced Green Chilies
- 1 bag tortilla chips
- 1 can black beans, rinsed and drained
- 1/2 cup fresh cilantro, chopped
- 1 jalapeno, sliced
- your favorite salsa, for serving*
Chipotle Cheddar Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cup hard cider
- 1/3 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 2 teaspoons dijon mustard
- 2 chipotle chilies in adobo (from a can), finely chopped
- salt + pepper to taste
- 1 cup mango, diced
- 1 cup apples, diced
- 1 jalepeno pepper, finely diced
- 1/4 cup cilantro, chopped
- juice from one lime
- Pomegranate seeds or arils
- Heat a large skillet over medium-high heat. Add the ground beef and brown.
- Reduce the heat to low. Add the enchilada sauce and diced green chilies. Simmer for 8-10 minutes or until the sauce has reduced.
For cheese sauce
- Melt the butter over medium heat in a small saucepan.
- Once melted, whisk in the flour and cook for 1 minute.
- Slowly stir in the hard cider and milk.
- Bring to a low boil, reduce the heat and simmer until thickened 1-2 minutes.
- Slowly start adding the cheese, little, by little, until melted and smooth.
- Stir in the mustard and chipotle chilies.
- Season with salt and pepper.
To assemble the nachos
- Layer the chips, meat, black beans and cheese sauce on a large platter until all the beef has been used.
- Top with fresh cilantro, jalapeno slices and salsa.
- Mix ingredients and refrigerate until ready to use
At a tailgate, I like to layer over brown bakery paper!
Adapted from Half Baked Harvest- Tieghan Gerard