Loaded Nachos

• Prep15 min
• Cook30 min
• Total45 min
• Serves6

Ingredients

For the cheese sauce

• 225 g sharp cheddar cheese, cold, in 3 cm pieces (8 oz)
• 1 can evaporated milk (354 g, 12 oz)
• 10 g cornstarch (1 tbsp)
• 15 g pickled jalapeño brine, from the jar (1 tbsp)
• 1/4 tsp salt

For the beef

• 60 g yellow onion, in pieces (1/2 small)
• 1 garlic clove
• 15 g vegetable oil (1 tbsp)
• 450 g lean ground beef (1 lb)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 60 g water (1/4 cup)

For the beans

• 1 can pinto beans (425 g, 15 oz), drained and rinsed
• 60 g water (1/4 cup)
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 80 g canned black beans, drained and rinsed (1/2 cup)

To assemble

• 280 g tortilla chips (one 10 oz bag)
• 2 Roma tomatoes, diced
• Pickled jalapeño slices
• Sour cream
• Chopped fresh cilantro

Instructions

1. Place the cheddar in the dry mixing bowl and grate 8 sec/speed 6. Transfer to a bowl and set aside.
2. Place the onion and garlic in the mixing bowl and chop 3 sec/speed 5. Scrape down the sides, add the oil and sauté 3 min/120°C (250°F)/speed 1.
3. Add the beef, chili powder, cumin, smoked paprika and salt and cook 8 min/120°C (250°F)/reverse/speed 1, so the meat browns and breaks up. Add the water and cook 3 min/100°C (212°F)/reverse/speed 1, until no pink remains and it reaches 71°C (160°F). Transfer to a bowl and cover to keep warm.
4. Without washing the bowl, add the pinto beans, water, cumin and salt and cook 4 min/100°C (212°F)/speed 1. Put the measuring cup in place and blend 10 sec/speed 4, for chunky refried beans. Stir in the black beans with the spatula, transfer to a bowl and rinse the mixing bowl.
5. For the cheese sauce, place the evaporated milk and cornstarch in the mixing bowl and mix 5 sec/speed 4. Add the grated cheddar, jalapeño brine and salt and cook 6 min/90°C (195°F)/speed 3, until smooth and creamy.
6. Spread the chips on a large platter. Spoon the beans and beef over them, then pour on the warm cheese sauce.
7. Top with the tomatoes, jalapeños, a big spoonful of sour cream and cilantro, and serve right away.

Tips

• Build the nachos just before serving so the chips stay crunchy. For a party, set out the chips and each topping in its own bowl and let everyone build a plate.
• Grate the cheese from a block: bagged shredded cheese has anti-caking powders that can make the sauce grainy.
• Leftover beef and beans keep 3 days in the fridge and make quick tacos or burritos.