In this recipe from the September 2018 issue of Rachael Ray Every Day Magazine, Rach serves up nachos with the chips on the side and the toppings piping hot and ready for scooping.
- 2 tablespoons olive oil, or vegetable oil
- 1 pound ground beef
- Salt and pepper
- 2 tablespoons chili powder, about 2 scant palmfuls (I like Gebhardt)
- 2 teaspoons ground coriander, about 2/3 palmful
- 1 small onion, finely chopped
- 1 jalapeño chile, finely chopped
- 2 large cloves garlic, finely chopped
- One 15.5-ounce can pinto beans, drained
- Yellow or blue corn tortilla chips, for serving
- 1 cup shredded pepper Jack or Monterey, 4 ounces
- 1 cup shredded Chihuahua cheese or mild cheddar, 4 ounces
- 1 tomato, seeded and chopped
- 1 sprig fresh oregano, leaves stripped and finely chopped (or 1 teaspoon dried oregano)
- Pickled jalapeño slices
- 1 small handful fresh cilantro or flat-leaf parsley leaves, chopped
- 1 avocado, pitted and peeled, then chopped and dressed with the juice of 1 lime (about 2 tablespoons)
- 2 scallions, chopped
Preheat the oven to 400°.
Heat a medium cast-iron skillet over medium to medium-high. Add the oil, two turns of the pan. Add the beef. Cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 5 minutes; season with salt and pepper. Add the spices. Cook, stirring often, until aromatic, about 1 minute. Add the onion, chile, and garlic. Cook, stirring often, until softened, about 3 minutes. Add 1/2 cup water. Cook, stirring often, until absorbed, about 4 minutes. Stir in the beans. Reduce heat to low.
Scatter the chips on a rimmed baking sheet. Toast in the oven until lightly browned, 3 to 5 minutes. Transfer to a basket or bowl. Switch on the broiler.
Top the beef and beans with the cheeses. Broil until browned and bubbly, about 2 minutes. Top with the tomato, oregano, jalapeño slices, cilantro, avocado, and scallions.
Serve the dip directly from the skillet with the chips.
