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Nachos | Recipeish | Gustus Vitae

by Frankie Scanlon
Yield: Serves a group of 4-6.
Time Estimate: 30 Minutes.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.
 

No one really needs a recipe for nachos - what we need sometime is just a reminder that nachos exist, that they're excellent, and that with just a few tasteful additions in the seasoning department, you can take everyday nachos to the exceptional. 

Here's our take on the classic - perfect for a lazy Sunday afternoon lunch/snack, or game-day finger food while the Summer sun still lasts.

Ingredients

  • 1 Lb ground beef
  • 1 Tin Everything But The Guacamole Seasoning
  • 1 Tin Everything But The Taco Seasoning
  • 2 Large avocados
  • A splash of vegetable oil
  • 1 White onion
  • 1/2 Red onion
  • 1/4 Cup pickled jalapeños
  • 1 Large tomato
  • 1 Handful fresh cilantro
  • 1/4th Cup heavy whipping cream
  • 6 Cloves garlic
  • 1/2 Cup Sour Cream
  • 2 1/2 Cups shredded Monterrey jack cheese
  • 1 Regular bag tortilla chips (about 7-8 Cups)
  • 2 Spring onions
  • 2 Limes

    Cookware Required

    Directions
    • Preheat oven to 400F, and set a large cast iron pan on medium high, adding cooking oil as you do.
    • Peel and mince white onion and garlic, adding onion when oil has come to temperature. Cook for 5 minutes, or until well browned, then add garlic and cook for another minute.
    • Add ground beef, mixing and pressing to form a sold layer on the pan, then sprinkle over a full tin of Everything But The Taco Seasoning. Cook, stirring occasionally, for 5-8 minutes, until the beef is well browned.
    • Using a slotted spoon, transfer to a bowl.
    • Dump chips into the ungreased ceramic dish, then top with cooked beef. Shred cheese as needed, then sprinkle over to generously coat.
    • Pop in the oven, uncovered, and bake for 10-15 minutes, or until cheese is bubbling and just starting to brown in some spots.
    • While the nachos are baking, peel avocados, mashing flesh in a medium mixing bowl with heavy whipping cream and 1/2 of the tin of Everything But The Guacamole seasoning.
    • Mince green onions, red onion, jalapeños, tomato, and cilantro, discarding stems, and slice limes into quarters.
    • Remove nachos from oven, topping first with generous dollops of sour cream and guacamole, then sprinkle over red onion, green onion, jalapeños, tomato and cilantro.
    • Squeeze over 1 of of the limes, slotting remaining slices into each corner, and generously dust with the remaining 1/2 tin of Everything But The Guacamole seasoning.
    • Serve with cold beverages, squeeze over limes, and devour. 

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