Game Day Nachos
Ingredients
- 15 ounce can Goya black beans
- 1 teaspoon sea salt
- 1 & 1/4 pound ground beef
- 1 teaspoon chili spices (optional)
- 2.25 ounce can sliced olives
- 12 ounce jar sliced Jalapeno peppers
- 4 cups shredded lettuce
- 4 cups shredded cheese (4 cheese Mexican)
- 15 ounces chunky Salsa
- 8 ounces guacamole
- Sour cream, Large bag tortilla chips
Instructions
- Drain 1/4 cup liquid from can of black beans. Pour remaining beans and liquid into food processor and pulse 2-3 times; a little texture is great. Set aside.
- Sprinkle sea salt evenly in the bottom of a large frying pan, add ground beef, break up and stir until browned. Drain off the extra fat.
- Add pulsed beans to ground beef, mix together and heat through, stirring frequently. This is the time to add the optional chili spices.
- While bean/meat mixture is heating, assemble the other ingredients and place in individual containers on the serving table. Guests will be able to add as much or as little of each to their pile of nacho magic.
- Sprinkle cheese on top of ingredients of choice and melt in microwave if desired.
Notes
Optional Creamy Cheese Sauce if you want a creamy cheese sauce to pour over the chips
- Use a medium non-stick sauce pan
- 2 Tablespoons butter
- 3 Tablespoons flour
- 1.75 cups milk
- 2 cups shredded pepper jack or cheddar cheese
- Add butter to the sauce pan and melt on low-medium heat.
- Slowly add flour and stir until well blended. It should pull away from the pan when ready.
- Add 1/2 cup milk at a time, mixing constantly to keep lumps from forming. Bubbles will begin to form around the edges.
- Add cheese 1/2 cup at a time, stirring until smooth and creamy. Pour over chips while hot.