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Sloppy joe-style ground beef with smoky spices, spicy crema AND bacon top these hearty nachos.
Preheat oven to 400˚F and bake bacon on a slotted pan or wire rack set over a rimmed baking sheet until very crisp, 16 to 18 minutes. Remove and cool to handle, then chop.
In a large, deep skillet, heat oil, 2 turns of the pan, over medium-high heat, add beef and brown and crumble, season with salt, pepper, paprika, chili powder, oregano, cumin and coriander, stirring to toast spices a minute or so. Add onions and cook to soften, adding about ½ cup water after a few minutes, let it absorb, then add piquillos or roasted peppers, garlic, stir a minute more, add sugar, vinegar, Worcestershire, paste and combine. Stir in diced or crushed tomatoes and reduce heat to low. Add a little more water if the mixture gets too thick or starts to burn.
Add chips to oven and toast a couple of minutes, top chips with meat and cheese and switch on broiler to high, then broil to brown cheese.
Meanwhile, season sour cream or Mexican crema with smoked Chipotle Tabasco sauce to taste and a squeeze of lime and put in a squeeze bottle.
Top nachos with pickled pepper rings, onions or scallions, cilantro or parsley, spicy crema sauce and chopped bacon, serve.