Rachael Ray Super Nachos - All Natural (Not Velveeta) Recipe

Name: Rachael Ray Super Nachos - All Natural (Not Velveeta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pico de Gallo Salsa; 4 vine ripe tomatoes, seeded and chopped; 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level; 1 small white onion, chopped; 1/4 cup cilantro leaf, finely chopped (substitute parsley if cilantro is not to your liking); salt; Beef and Beans Topping; 1 tablespoon extra virgin olive oil; 1 lb ground sirloin; 2 garlic cloves, chopped; 1 small onion, chopped; 1 jalapeno pepper, seeded and chopped; 1 teaspoon salt; 1 1/2 teaspoons dark chili powder; 1 1/2 ground cumin, half a palmful; 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level; 1 (14 ounce) can black beans, 15 ounces, drained; Cheese Sauce; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 3/4 lb monterey jack pepper cheese, shredded, about 2 1/2 cups; Additional toppings to choose from; sour cream; chopped scallion; chopped black olives; diced pimento; sliced avocado, dressed with lemon juice; hot pepper, sauces

Servings: persons

Pico de Gallo Salsa
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup cilantro leaf, finely chopped (substitute parsley if cilantro is not to your liking)
salt
Beef and Beans Topping
1 tablespoon extra virgin olive oil
1 lb ground sirloin
2 garlic cloves, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
1 (14 ounce) can black beans, 15 ounces, drained
Cheese Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 lb monterey jack pepper cheese, shredded, about 2 1/2 cups
Additional toppings to choose from
sour cream
chopped scallion
chopped black olives
diced pimento
sliced avocado, dressed with lemon juice
hot pepper, sauces

1
Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
2
Combine salsa ingredients in a bowl and set aside for flavors to marry.
3
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
4
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
5
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Pico de Gallo Salsa, 4 vine ripe tomatoes, seeded and chopped, 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level, 1 small white onion, chopped, and more.

Yes, Rachael Ray Super Nachos - All Natural (Not Velveeta) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachael Ray Super Nachos - All Natural (Not Velveeta)

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