Double Layered Nachos with Salsa Fresca and pulled beef is terrific little bit of kicked up bar food. Or, you could make them as individuals for a fun way to serve these as an appetizer or an hors d'oeuvres. They're easy to make and will be the hit of your party.
As much as I like serving this on a platter, it IS quite messy. The double layer of nachos is a big help in eating it, but you REALLY need to be using a fork. My preference, is to make up the individual ones. They're easy to serve and eat at a party, or just a large group. Don't include the Salsa Fresca on top of the meat to keep it as a nice and neat Hors D'oeuvres.
This recipe shows making everything from scratch, which would take quite a lot of time. If you want to make a shorter version, you could purchase most of the ingredients. Just be sure to doctor them up with plenty of Butt Kickin' Blacken. That's because most of the jarred ingredients you probably would buy are really pretty bland.
Be sure to read the recipe carefully before you start. You may or may not want to make the "Cheese Sauce". Or, you might want to make it as a dipping sacue for chips. It WILL make for some real messy eating if you're doing the Nachos with it, but I tend to prefer it with the cheese instead of the grated cheese.
Brown the beef in a large pot, over high heat, then place it in a bowl while you saute the onions and peppers. I usually add a little oil to the pot prior to placing the beef in, and when I remove the beef, I leave any oil to use for the onions and peppers.
4. Cut the onions into a medium dice, then chop the peppers real fine, and add all to the pot.
5. Cook over medium / high heat until the onions begin to caramelize.
6. Place the beef back into the pot and stir well. Drain the beans and add to the pot along with about 1/2 cup of Enchilada Sauce. Add enough leftover tomato sauce, or Enchilada Sauce to make a mixture that's just a little bit wet. Stir in the blacken, and simmer over a low flame for about 30 minutes, stirring occasionally to keep it from burning.
Click to Enlarge Picture.
7. Make the Cheese Sauce:
Melt the butter over low heat, then stir in the flour, until there are no lumps.
Turn the heat to medium high, and continue to cook and stir until you begin to see a little browning around the edges.
Add the milk, a little at a time, blending while you go.
Then add the blacken, and cheese.
8. Put a layer of Nacho Chips on an ovenproof plate. preheat the chili, and put a little on top.
10. Place a second layer of nacho chips on top, add chili, enchilada sauce, and salsa., then add the grated cheese, or Cheese Sauce.
Bake in a pre-heated 350 degree oven for 7 - 10 min. Since the Chili is already hot, you're just melting the cheese. Garnish with some extra Salsa, diced peppers, black olives, sliced jalapenos, or any combination of these ingredients.
Click to Enlarge Picture.
11. The finished Nacho Platter can be quite messy, but it's Sooooo good.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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By Cap'n Ron
