Saturday, July 10, 2010
I don't make this very often because my "Asian stomach" repels even the thought of ooey gooey cheese, sour cream, and the mix of salsa, spices, refried beans. So I made it knowing that I'd be embracing pharmaceuticals before bed.
While very tasty, this is very rich and heavy, and I recommend that it be shared with at least four people.
1 bag white tortilla chips (I use triangle ones)
1lb ground beef
1 onion, diced finely (and divided in half)
5 cloves garlic, diced very finely
1 packet Taco Seasoning (any type will do - I use McCormick's Mild)
3/4 cups water
2 TBSP butter (or stick margarine)
1/2 TBSP vegetable oil
1 medium can refried beans
1 can Nacho cheese sauce
2 cups grated American (or Mexican Fiesta mix) cheese
1 tub sour cream
1 jar salsa
1 cup pickled jalapeno peppers
Set oven to 350*F
1. Fry beef until well cooked, drain fat (DO NOT WASH) and set aside.
2. Fry the half the onion and garlic and fry until the onions turn glassy, then add the beef back and incorporate well.
3. Add the taco seasoning and mix very well, then add the water and mix well together. Lower the heat and let simmer for about 3-5 minutes. Turn heat off and set aside.
4. In a pot, melt butter and add oil (to prevent the butter from burning), add the other half of the onions, and cook until onions are cooked through and glassy.
5. Add refried beans and cook through until beans are runny.
6. In a baking dish, add half the packet of tortilla chips, add the beef mix and spread over evenly over the chips. Add the beans and spread evenly over the beef mix. Add other half of the chips. Top with nacho cheese sauce, spread it evenly so that whole pan of chips are covered. Add the grated cheese, again spread evenly over entire pan.
7. Cook in oven for 10-15 minutes.
8. Remove from oven and pile on to plate(s), top with generous amount of sour cream, generous amount of salsa, and jalapenos. (If you like to add black olives, you can also add this now.)