4-6 as appetizer
1/2 pound lean ground beef
1/2 cup diced onion
1/2 cup deseeded and diced green pepper
2-3 Tbs vegetable oil for sauteing veggies
1/2 cup well drained canned red beans
1/2 cup prepared tomato salsa
1/4 - 1/2 tsp ground cumin
approx. 6 ounces grated pepper jack cheese (or cheddar cheese)
chopped green onions for garnish (optional)
Get started by sauteing 1/2 cup each of diced onion and deseeded diced green pepper in a large saute pan in a little vegetable oil.
Once the onion is translucent, add 1/2 pound lean ground beef and break that up and cook it along to brown up and cook through.
At that point, add an optional sprinkling of ground cumin, add 1/2 cup well drained canned red beans and 1/2 cup tomato salsa and cook that along for a couple of minutes and turn the heat off.
Cool that down to room temperature, or cool it down completely in the fridge.
Place a layer of the corn chips on the platter and top that with some of the cooled beef and bean mixture, top that with grated cheese and then repeat that process a few times finishing with a layer of chips and grated cheese and bake it in a preheated 375 degree oven.
It'll only take 6 -7 - 8 minutes in the oven and you'll want to let the platter cool down a little bit and then serve it up with an optional sprinkling of chopped green onions.
If you're not going to assemble the nachos soon after cooking the ground beef, keep the cooked meat in the fridge until you need it.
Assemble the nachos on a medium size plate and warm them in the microwave for a couple of 1-minute intervals or assemble the nachos on a larger oven proof platter, like in the video above, and bake it in a preheated 375 degree oven.