TSR Version of Chi-Chi's Beef Nachos Grande by Tod
- 1/2 lb
- ground beef
- 1 tsp
- chili powder (spanish blend)
- 1/2 tsp
- 1/2 tsp
- dried onion flakes
- 1/8 tsp
- 2 Tbsp
- 8 oz
- restaurant style corn tortilla chips
- 1/2 c
- refried beans
- 1 1/2 c
- shredded cheddar cheese
- 1/2 c
- shredded monterey jack cheese
- 1/4 c
- diced onion
- 1 large
- red jalapeno chile (or green)
How to Make TSR Version of Chi-Chi's Beef Nachos Grande by Tod
- 1Preheat the oven to 375°F.
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.