If I can remember well, we were only four people the night I made this nacho platter I thought I was hungry and I wanted the biggest nacho platter I could lay my hands on. In fact, I had planned to make two plates…wishful thinking. We didn’t finish this one plate. It was just way too filling. I was supposed to top it up with sour cream and green onions and pimento and some really hot pepper sauce, but I was so hungry, so we started devouring and only remembered the extra toppings when the plate was half empty. Have a pleasant weekend!
Remove from heat and slowly whisk in the milk until all is incorporated. Return to the heat and bring to the boil, stirring until smooth. Add the cheese and continue stirring until all the cheese is melted and the sauce is smooth.
The Ultimate Nacho Platter
- 2 bags corn tortilla chips of your choice
Pico de Gallo Salsa
- 4 Italian tomatoes, seeded and chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 small red onion, finely chopped
- ¼ cup finely chopped cilantro (coriander leaves)
- 1-2 tablespoons lime juice
- Salt and freshly ground black pepper to taste
Beef and Black Bean Topping
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 cloves garlic, crushed
- 600g (1.3 Ib) ground lean beef
- 1 teaspoon smoked paprika
- 1 teaspoons ground cumin (freshly roasted and ground if possible)
- ¼-1 teaspoon cayenne pepper or chilli flakes
- 1 x 540ml (15 fl. oz) black beans, drained
- ¼ cup water or stock
- Salt and freshly ground pepper to taste
The Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 tablespoons 35% cream
- 350g (2½) cups grated pepper jack cheese or other good melting cheese
* I recommend Havarti or Fontina, which are good melting cheeses or if you must use chedda, use a good quality one.
Optional, additional, toppings
- Lots of extra grated cheese
- Sour cream
- Sliced green onions
- Chopped olives
- Diced pimento, jalapeño or other pepper
- Sliced avocado, dressed with lemon juice
- Hot pepper sauces
- I leave it to your imagination
- For the Salsa: Combine salsa ingredients in a bowl. Season with salt and pepper to taste and toss to combine. Cover and place in the fridge.
- For the Beef: Heat the olive oil in a heavy based pan or skillet over medium high heat. Add the onions and jalapeño and sauté 3-4 minutes. Add the garlic and cook one minute.
- Add the ground beef. Cook over high heat for about 5-8 minutes or until no longer pink.
- Add the paprika, cumin, chilli flakes or cayenne pepper and salt to taste. Continue cooking until slightly brown. Stir in beans and stock and bring to the boil then simmer over low heat. Check seasoning.
- For cheese sauce: melt the butter over medium heat. Add the flour and cook for 2 minutes over low heat (do not burn). Remove from heat and slowly whisk in the milk until all is incorporated. Return to the heat and bring to the boil, stirring until smooth. Simmer the roux for about 4 minutes, stirring constantly then set the roux aside for about one minute, to cool slightly. Add the cheese in little batches over low heat and continue stirring until all the cheese is melted and the sauce is smooth. Remove the sauce from the heat. Do not let it come to a boil otherwise it will become grainy.
- Assembling the Nachos: Arrange 1/3 chips onto a large plate, pour 1/3 of sauce evenly over, then top with 1/3 of the beef and a sprinkle of extra grated cheese. Repeat this two more times. Then top with Pico de Gallo and any of the optional toppings, green onions, avocado squares and good dollops of sour cream. Dig in and enjoy!