Happy Cinco de Mayo! This year Joe and I are sharing a mountain of nachos with all our favorite toppings. These nachos have a little bit of everything to tempt your taste buds, starting with spicy ground beef and green chile cheese sauce. Then there’s the avocado corn pico with pickled jalapenos and a few black olives to top it off. Bring a fork because as you make your way through these nachos it’s like a towering Jenga, you pull out a chip and find the toppings shifting and sometimes topple. Nachos are just fun to eat and Cinco de Mayo is the best excuse to make up a platter. If you double the ground beef, you can make tacos on the side. Win Win!!
My secret ingredient to make the ground beef is adding El Pato Salsa de Chile Fresco. It’s a spicy tomato sauce loaded with chile and spices. It seasons the ground beef perfectly and adds moisture. I’ve found it at Sprouts in NM and Kansas, maybe you can find in it your neighborhood too.
I made a cheddar cheese sauce with green chile. Find instructions how I made it here.
1/2 pound Ground Beef
1/2 – 1 teaspoon Burrito Seasoning, recipe follows
2 oz (approx 1/4 can) El Pato Salsa de Chile Fresco
Sliced Pickled Jalapenos
Sliced Black Olives
Sour Cream, optional
Green Chile Cheese Sauce, see instructions with photos here
1 tablespoon Butter
3/4 cup Evaporated Milk
2 teaspoons Cornstarch
1 cup Sharp Cheddar Cheese
1/3 cup Diced Green Chile (freshly roasted, frozen or canned may be used)
Salt to taste
Avocado Corn Pico
1 Roma Tomato, diced
1 tablespoon green Onion, sliced thin
1 teaspoon Cilantro, roughly chopped
1/2 large Avocado, peeled, seeded and chopped
2 tablespoons Roasted Corn, I used Trader Joe’s Roasted Frozen Corn
Spritz of Lime Juice
Salt to taste
Start with the ground beef. Brown ground beef in a skillet over medium high heat. Sprinkle burrito seasonings and stir. Drain ground beef and blot excess oil with a paper towel. Return to the skillet and add El Pato tomato sauce. Stir well and set aside.
To make green chile cheese sauce, melt butter in a medium saucepan. Combine evaporated milk and cornstarch together. Whisk together until blended and add to the melted butter over medium high heat. As the sauce begins to thicken add grated cheese and slowly stir until all the cheese has melted. Add green chile and stir until sauce is smooth. Set aside and keep warm.
To make Avocado Corn Pico, combine diced tomato, green onion, avocado, roasted corn, cilantro, lime juice in a bowl. Gently stir until well blended. Salt to taste.
Assemble tortilla chips on a large plate or platter in the shape of a mound. Top with spicy ground beef, cheese sauce, avocado corn pico, sliced pickled jalapenos, sliced black olives and sour cream.
Makes appetizer for 4 or a meal for 2.
1 teaspoon Ancho Chile, ground
1 teaspoon Guajillo Chile, ground
1 teaspoon Green Chile Salt (1 parts sea salt ground, 1 part green chile powder
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Coriander
1/4 teaspoon Chile de Arbol
Combine all seasonings together and blend well. Any leftover seasonings will keep in in a sealed jar or zip lock bag for several weeks.