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Appetizers / Snacks

Loaded Nachos with Blue Corn Tortilla Chips

Nachos just might be the best party food — great for tailgates, movie marathons, Taco Tuesday, or get-togethers with friends. And these nachos have it all, from freshly fried tortilla chips, seasoned beef, beans, cheese, and olives. Make quick pico de gallo (see Test Kitchen Tips) for an easy and fresh topping.

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Ingredients

FOR THE CHIPS, HEAT:

FOR THE MEAT, SAUTÉ:

STIR IN:

ASSEMBLE:

Test Kitchen Tips

For the best chips, fry a few in a test batch to check temperature and timing — they crisp up as they cool.

For quick pico de gallo, combine 2 cups seeded and diced tomatoes, 1/2 cup chopped scallions, 1/4 cup chopped fresh cilantro, 2 Tbsp. seeded and minced jalapeño, and 2 Tbsp. fresh lime juice; season with salt and black pepper.

Instructions

For the chips, heat a pot filled halfway with oil to 360°. Line a baking sheet with paper towels.

Fry tortillas in batches until crisp, about 1 minute per batch; transfer to prepared baking sheet and season with salt.

For the meat, sauté onion in oil in a sauté pan over medium-high heat until onion begins to soften, 3–4 minutes. Add chuck and sauté, crushing with a potato masher, until cooked through; drain all but 1 Tbsp. drippings.

Stir in garlic, cumin, coriander, and chili powder; cook chuck 1 minute more.

Add beans and water to pan and simmer on low heat until warmed through; season with salt and pepper.

Assemble nachos by placing one-third of the chips on a platter; top with one-third each meat mixture, cheeses, Pico de Gallo (see Test Kitchen Tip), and olives. Repeat layering.

Nutritional Facts

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