The Good Place Nachos

8 mins
Serves 1
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Directions

  1. 1Cut the corn tortillas into triangle shapes.
  2. 2Cut the corn tortillas into triangle shapes.
  3. 3Cut the corn tortillas into triangle shapes.
  4. 4Dry the tortillas in a low oven at 200 degrees for about 10 minutes, flipping halfway through, or let them sit out overnight until thoroughly stale.
  5. 5Dry the tortillas in a low oven at 200 degrees for about 10 minutes, flipping halfway through, or let them sit out overnight until thoroughly stale.
  6. 6Dry the tortillas in a low oven at 200 degrees for about 10 minutes, flipping halfway through, or let them sit out overnight until thoroughly stale.
  7. 7Fry the dried tortillas in hot canola oil at 350 degrees Fahrenheit for 1-2 minutes until just shy of done, and season with kosher salt while hot.
  8. 8Fry the dried tortillas in hot canola oil at 350 degrees Fahrenheit for 1-2 minutes until just shy of done, and season with kosher salt while hot.
  9. 9Fry the dried tortillas in hot canola oil at 350 degrees Fahrenheit for 1-2 minutes until just shy of done, and season with kosher salt while hot.
  10. 10Make the guacamole by combining the flesh of three small ripe avocados, a clove of crushed garlic, half a small minced red onion, the juice of one lime, a teaspoon of toasted and freshly ground cumin, a healthy pinch of kosher salt, and a few twists of freshly ground black pepper.
  11. 11Make the guacamole by combining the flesh of three small ripe avocados, a clove of crushed garlic, half a small minced red onion, the juice of one lime, a teaspoon of toasted and freshly ground cumin, a healthy pinch of kosher salt, and a few twists of freshly ground black pepper.
  12. 12Make the guacamole by combining the flesh of three small ripe avocados, a clove of crushed garlic, half a small minced red onion, the juice of one lime, a teaspoon of toasted and freshly ground cumin, a healthy pinch of kosher salt, and a few twists of freshly ground black pepper.
  13. 13Mash the guacamole with a fork until relatively smooth. Add two finely chopped tablespoons of cilantro.
  14. 14Mash the guacamole with a fork until relatively smooth. Add two finely chopped tablespoons of cilantro.
  15. 15Mash the guacamole with a fork until relatively smooth. Add two finely chopped tablespoons of cilantro.
  16. 16Prepare a quick pickling brine for the jalapenos by combining two cups of plain white vinegar, two cups of water, four smashed cloves of garlic, and three tablespoons of kosher salt and a quarter cup of plain white sugar in a saucepan.
  17. 17Prepare a quick pickling brine for the jalapenos by combining two cups of plain white vinegar, two cups of water, four smashed cloves of garlic, and three tablespoons of kosher salt and a quarter cup of plain white sugar in a saucepan.
  18. 18Prepare a quick pickling brine for the jalapenos by combining two cups of plain white vinegar, two cups of water, four smashed cloves of garlic, and three tablespoons of kosher salt and a quarter cup of plain white sugar in a saucepan.
  19. 19Bring the brine to a boil over medium-high heat, and add sliced jalapenos.
  20. 20Bring the brine to a boil over medium-high heat, and add sliced jalapenos.
  21. 21Bring the brine to a boil over medium-high heat, and add sliced jalapenos.
  22. 22Once jalapenos are cooked, set them aside to cool.
  23. 23Once jalapenos are cooked, set them aside to cool.
  24. 24Once jalapenos are cooked, set them aside to cool.
  25. 25Make the taco meat by browning one pound of ground beef in a saute pan until it has some nice color and is barely pink in the center.
  26. 26Make the taco meat by browning one pound of ground beef in a saute pan until it has some nice color and is barely pink in the center.
  27. 27Make the taco meat by browning one pound of ground beef in a saute pan until it has some nice color and is barely pink in the center.
  28. 28Add half a small finely chopped onion to the pan and sweat for about two minutes.
  29. 29Add half a small finely chopped onion to the pan and sweat for about two minutes.
  30. 30Add half a small finely chopped onion to the pan and sweat for about two minutes.
  31. 31Season the beef with one and a half tablespoons of chili powder, half a teaspoon each of ground cumin, ground coriander, and dried oregano, and a quarter teaspoon of cayenne pepper. Add half a cup of chicken stock and season generously with kosher salt and freshly ground pepper.
  32. 32Season the beef with one and a half tablespoons of chili powder, half a teaspoon each of ground cumin, ground coriander, and dried oregano, and a quarter teaspoon of cayenne pepper. Add half a cup of chicken stock and season generously with kosher salt and freshly ground pepper.
  33. 33Season the beef with one and a half tablespoons of chili powder, half a teaspoon each of ground cumin, ground coriander, and dried oregano, and a quarter teaspoon of cayenne pepper. Add half a cup of chicken stock and season generously with kosher salt and freshly ground pepper.
  34. 34Let the taco meat reduce for another two to three minutes until nice and thick.
  35. 35Let the taco meat reduce for another two to three minutes until nice and thick.
  36. 36Let the taco meat reduce for another two to three minutes until nice and thick.
  37. 37Make the queso by melting two pounds each of cheddar and pepper jack cheeses in a large saucepan.
  38. 38Make the queso by melting two pounds each of cheddar and pepper jack cheeses in a large saucepan.
  39. 39Make the queso by melting two pounds each of cheddar and pepper jack cheeses in a large saucepan.
  40. 40Make a bechamel by melting two tablespoons of butter in a saucepan. Once foamy, add two tablespoons of flour and whisk together for about one minute.
  41. 41Make a bechamel by melting two tablespoons of butter in a saucepan. Once foamy, add two tablespoons of flour and whisk together for about one minute.
  42. 42Make a bechamel by melting two tablespoons of butter in a saucepan. Once foamy, add two tablespoons of flour and whisk together for about one minute.
  43. 43Slowly stream in one to one and a half cups of cold milk, whisking constantly until a bechamel forms.
  44. 44Slowly stream in one to one and a half cups of cold milk, whisking constantly until a bechamel forms.
  45. 45Slowly stream in one to one and a half cups of cold milk, whisking constantly until a bechamel forms.
  46. 46Add eight ounces of shredded cheddar cheese, whisking constantly until melted. Add half a drained can of Rotel tomatoes and chilies, and season generously with kosher salt.
  47. 47Add eight ounces of shredded cheddar cheese, whisking constantly until melted. Add half a drained can of Rotel tomatoes and chilies, and season generously with kosher salt.
  48. 48Add eight ounces of shredded cheddar cheese, whisking constantly until melted. Add half a drained can of Rotel tomatoes and chilies, and season generously with kosher salt.
  49. 49Assemble the nachos by layering store-bought chips, queso, taco beef, black beans, chopped white onion, chopped tomatoes, quick pickled jalapenos, and more chips.
  50. 50Assemble the nachos by layering store-bought chips, queso, taco beef, black beans, chopped white onion, chopped tomatoes, quick pickled jalapenos, and more chips.
  51. 51Assemble the nachos by layering store-bought chips, queso, taco beef, black beans, chopped white onion, chopped tomatoes, quick pickled jalapenos, and more chips.
  52. 52Bake the nachos in a 300 degrees Fahrenheit oven for 20 minutes until melty and heated through.
  53. 53Bake the nachos in a 300 degrees Fahrenheit oven for 20 minutes until melty and heated through.
  54. 54Bake the nachos in a 300 degrees Fahrenheit oven for 20 minutes until melty and heated through.

Ingredients

  • 10 corn tortillas
  • 10 corn tortillas
  • 10 corn tortillas
  • 1 gallon canola oil
  • 1 gallon canola oil
  • 1 gallon canola oil
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 3 avocado
  • 3 avocado
  • 3 avocado
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 0.5 jalapeno
  • 0.5 jalapeno
  • 0.5 jalapeno
  • 2 cups white vinegar
  • 2 cups white vinegar
  • 2 cups white vinegar
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 3 tbsp kosher salt
  • 3 tbsp kosher salt
  • 3 tbsp kosher salt
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 1 pound ground beef
  • 1 pound ground beef
  • 1 pound ground beef
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 1.5 tbsp chili powder
  • 1.5 tbsp chili powder
  • 1.5 tbsp chili powder
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp ground coriander
  • 0.5 tsp ground coriander
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 0.5 cup chicken stock
  • 0.5 cup chicken stock
  • 0.5 cup chicken stock
  • 2 pounds cheddar cheese
  • 2 pounds cheddar cheese
  • 2 pounds cheddar cheese
  • 2 pounds pepper jack cheese
  • 2 pounds pepper jack cheese
  • 2 pounds pepper jack cheese
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 1.5 cups milk
  • 1.5 cups milk
  • 1.5 cups milk
  • 0.5 can Rotel tomatoes and chilies
  • 0.5 can Rotel tomatoes and chilies
  • 0.5 can Rotel tomatoes and chilies
  • 1 bowl black beans
  • 1 bowl black beans
  • 1 bowl black beans
  • 1 bowl chopped white onion
  • 1 bowl chopped white onion
  • 1 bowl chopped white onion
  • 1 bowl chopped tomato
  • 1 bowl chopped tomato
  • 1 bowl chopped tomato
  • 1 bowl sour cream
  • 1 bowl sour cream
  • 1 bowl sour cream

Equipment

ovenknifebaking sheetlarge potsaucepanwhiskbox graterfryer

Tips

  • Use corn tortillas for a robust chip.
  • Dry the chips in a low oven at 200 degrees for 10 minutes, flipping halfway through.
  • For maximum dryness, let chips sit overnight.
  • Use freshly grated cheese for maximum meltage.
  • Use cold milk when making the cheese sauce to prevent lumps.
  • Don’t use pre-shredded cheese, as they contain anti-caking agents that affect meltage.
  • Make sure the cheese sauce is smooth before using it. It will coagulate quickly.
  • Serve toppings separately so people can control the amount of each ingredient on their nachos.
  • This recipe can be adapted for making a Naco (nachos in a tortilla).