Sunday, October 13, 2019

Cowboy Nachos

Tortilla chips, covered in shredded beef, seasoned pinto beans and white cheese, and finished with your favorite garnishes.
Tortilla chips, covered in shredded beef, seasoned pinto beans and white cheese, and finished with your favorite garnishes.

Cowboy Nachos

I love nachos pretty much any way you can fix them. I mean who doesn't like piles of tortilla chips, topped with loads of cheese and all kinds of goodness? It's a great game day or movie night snack too and pretty darn easy to throw together.

This one uses some leftover beef roast that you've reserved from that Sunday dinner, along with some seasoned pinto beans, and then finished with some Pico de Gallo or all those delicious individual garnishes we all love - chopped fresh tomatoes, chopped purple onion, sliced green onion, chopped cilantro, sliced or chopped pickled jalapeno, sour cream, guacamole or chopped avocado.

Different and delicious! Here's how to make it.

Gently toss pinto beans with seasonings, hot sauce and minced garlic; taste and adjust seasoning as needed, set aside.


Shred up the meat. You can use any kind of leftovers from a roast or brisket, even pulled pork, or chicken, if you prefer. My roast beef was pretty cold, so I first mixed a little beef stock and the tomatoes into the shredded meat, then transferred to a saucepan, add Liquid Smoke, if using, taco or enchilada sauce and tomatoes; bring to a boil, reduce to medium and low simmer and let cook until liquid is reduced, about 15 minutes.


Gently fold in beans and heat through. Remove from heat and taste for seasoning adjustment. Line a rimmed sheet pan with aluminum foil and spread a thick layer of chips on top. I used the air fryer and did two batches in my air fryer oven nonstick pans. Sprinkle meat mixture all over chips.


Scatter cheese on top. Bake at 425 degrees F until cheese melts, about 5 minutes.


Transfer to a serving platter, add a selection of your favorite garnishes and serve immediately.


For The Cajun, who doesn't want any "salad on his nachos" - just meat, beans and cheese please!


I found this pinto bean seasoning, so thought I'd give it a try here. It contains onion, garlic, chili peppers, salt and spices. You can also substitute other southwestern seasonings as well. I recommend adding a little, taste and make adjustments from there. If using canned beans, may also substitute a southwestern style pinto bean, such as Bush's brand, Margaret Holmes, or a Ranch style or chili bean for the seasoned pintos.


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Recipe: Cowboy Nachos

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 20 min

Total time: 30 min
Yield: About 4 to 6 servings

Ingredients

For the Seasoned Beans:
  • 1-1/2 cups cooked pinto beans or 1 can, drained and rinsed
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon finely minced garlic
For the Nachos:
  • 1/4 cup beef stock or broth
  • 1/4 cup taco or enchilada sauce
  • 1/4 teaspoon Liquid Smoke, optional
  • 2 cups cooked and shredded roast beef
  • 1 (10 ounce) can mild diced tomatoes with green chilies (like Rotel), drained
  • 1 (8 to 10 ounce) bag tortilla chips
  • 1 (8 ounce) block Monterey Jack, Muenster or other hard white cheese, shredded
  • Optional Garnishes: Chopped tomatoes, chopped purple onion, sliced green onion, chopped cilantro, sliced or chopped pickled jalapeno, sour cream, guacamole or chopped avocado and/or Pico de Gallo
Instructions

Gently toss pinto beans with seasonings, hot sauce and minced garlic; taste and adjust seasoning as needed, set aside. Heat beef stock in a saucepan, add shredded beef, taco or enchilada sauce, Liquid Smoke, if using, and tomatoes; bring to a boil, reduce to medium and low simmer and let cook until liquid is reduced, about 15 minutes. Gently fold in beans and heat through. Remove from heat; taste for seasoning adjustment.

Preheat oven to 425 degrees F. Line a rimmed sheet pan with aluminum foil and spread a thick layer of chips on top. Sprinkle meat mixture all over chips and scatter cheese on top. Bake at 425 degrees F until cheese melts, about 5 minutes. Add a selection of optional garnishes and serve immediately.

Small Batch Pico de Gallo: Mix together 2 cups seeded and diced tomatoes, juices retained, with 3/4 cup diced red or yellow onion, 1 jalapeno pepper, seeded, ribs removed and minced, 2 teaspoons lime juice, 1/2 teaspoon granulated sugar, 2 tablespoons chopped fresh cilantro and salt and pepper to taste. Let rest for 30 minutes before serving.

Cook's Notes: May substitute 1 to 2 tablespoons of Southwestern style seasoning for the bean seasoning components above. Add a little, taste and adjust so as not to overseason. You can also substitute other southwestern seasonings as well. If using canned beans, may also substitute a southwestern style pinto bean, such as Bush's brand, Margaret Holmes, or a Ranch style or chili bean for the seasoned pintos.

For the Air Fryer: Preheat air fryer to 360 degrees F for 3 minutes. Prepare nachos on a non-stick cooking tray, or a sheet of aluminum foil and place into air fryer basket or trays. Cook until cheese melts, about 3 to 4 minutes, swapping trays halfway if using oven style air fryer.

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Posted by on October 13, 2019
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