TSR Version of Chi-Chi's Beef Nachos Grande by Todd Wilbur. Recipe created by Todd Wilbur at www.TopSecretRecipes.com. Marno McDermott was a successful Minneapolis restaurateur, opening a chain of Mexican restaurants in the seventies called Zapata's against the advice of skeptics who said he would never able to sell Mexican food to the large population of Scandinavians in the area. Marno proved them wrong then, and once again in 1976, when he partnered with Max McGee, a former Green Bay Packer football player, to open the first Chi-Chi's in Richfield, Minnesota.
Brown the ground beef in a skillet over medium heat.
2Use a spatula or fork to crumble the beef into small pieces as it cooks.
When you no longer see pink in the meat, drain off the fat.
3To the meat, add the chili powder, salt, dried onion, paprika, and water. Simmer over medium/low heat for 10 minutes.
4If you are going to prepare your own tortilla chips, do that following the instructions in "Tidbits"* while the meat is simmering.
5Heat the refried beans in a small saucepan over low heat or in the microwave for about 2 minutes.
6Mix the two cheeses together in a small bowl.
Arrange the tortilla chips on a baking sheet or an oven-safe ceramic plate.
Spread about a tablespoon of refried beans on each chip.
7Sprinkle a couple of tablespoons of spiced beef onto the beans on each chip, press down on the beef to make a flat surface for the cheese.
Carefully pile a small handful of cheese on each chip.
Sprinkle a pinch of the diced onion over the cheese.
Place a slice of jalapeño on top of the onion.
8Bake the chips for 8 to 10 minutes or until the cheese has melted.
Serve with your choice of sour cream, guacamole, and salsa on the side.
9Tidbits: If you want to make your own tasty tortilla chips, buy some 6-inch corn tortillas and cut two of them twice-like a small pizza-into 4 equal triangular pieces (making a total of 8 slices). Drop the tortilla slices 4 at a time into a frying pan filled with about 1/2 inch of oil that has preheated over medium heat. Chips should bubble rapidly and will only need to fry 30 to 45 seconds per side. They should become a bit more golden in color, and very crispy. Drain the chips on a rack or on some paper towels. Salt to taste.