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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I have been making these nachos for the past several years. I never stopped to post the recipe because some of the parts I just do by memory. I will provide the parts and you go by feel to put it together the way you think you will enjoy it the most. Read more . There is a ton of everything and this has sooo much flavor. This also brings ALLOT of ooohhsss and ahhhsss, when everyone first sees this HUGE platter of nachos. Ingredients:
tortilla chips |
2 1/2 c. refried beans, homemade or store bought |
1 pound of ground beef, cooked |
1 onion, finely chopped |
los barrios salsa |
guacamole |
8 ounces of sour cream |
1 jalapeno sliced into thin slices |
home refried beans recipes |
1 t. vegetable oil or lard |
2 c. cooked, salted pinto beans |
los barrios salsa recipe |
6 roma tomatoes, chopped |
1 (4-ounce) can of jalapeno chiles |
1 t. garlic powder |
1/2 t. salt |
1/8 t. pepper |
guacamole recipe |
4 haas avocados |
1 t. garlic powder |
salt, to taste |
fresh ground pepper, to taste |
1 chopped serrano pepper, optional |
1/3 c. finely chopped sweet onion, optional |
Directions:
1. LAYERING THE NACHOS A LA BUTLER:
2. **NOTE: If using a conventional oven instead of a microwave, preheat it to 350 degrees F.**
3. Spread the tortilla chips on 2 microwavable or ovenproof platters or large plates. Spread the beans on top of the chips and top with the ground beef. Sprinkle with the cheese.
4. Place 1 microwavable plate in the microwave and heat for 1 minute, or until the cheese has melted. Or place the ovenproof plate in the preheated oven and heat for 3 to 5 minutes. Place dollops of half of the guacamole, sour cream, onions, salsa, and jalapeno chile over the nachos.
5. Serve immediately, and repeat with the second plate of nachos.
6. DIRECTIONS FOR THE REFRIED BEANS:
7. Mash the salted pinto beans with a potato masher or puree in the blender.
8. Heat the oil in a large skillet over medium-high heat until very hot. Add the beans, stirring constantly, for 6 to 8 minutes.
9. DIRECTIONS FOR THE LOS BARRIOS SALSA:
10. Combine the tomatoes, chiles, garlic powder, salt and pepper in a blender and blend till you have a chunky mixture. DO NOT PUREE UNTIL SMOOTH. Transfer to a bowl till you are ready to add to the nachos. If making ahead of time, chill.
11. DIRECTIONS FOR THE GUACAMOLE:
12. Slice the avocados lengthwise in half and remove the pits. Using a spoon, scoop the avocado flesh into a bowl. Using a potato masher or a fork, mash the avocado, making it as chunky or smooth as you like. Add finely diced Serrano pepper and diced onion if you are using this in the recipe.
13. Season with the garlic powder, salt and pepper to taste. Chill till ready to use.
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