Horse & Plow Nachos

Recipe from the American Club.

Ingredients:

5 oz ground beef

3 oz chili sauce

1T cumin

2 t onion powder

1 t cayenne pepper

1 t chili powder

1 T Cholula or Tabasco Hot Sauce

10 ea corn 6’ corn tortillas cut into quarters and fried

1 oz. black sliced olives

1 oz pickled jalapenos

3 oz. pepperjack cheese

1 oz. cheddar cheese

1 oz. provolone cheese

¼ cup sliced scallions

 

For the Salsa:

1 cup diced roma tomato

½ cup diced tomatillo

¼ cup small diced red onion

½  ea jalapeno small diced

1 ea juiced lemon

1 ea juiced lime

1 t cumin

1 t brown sugar

½ oz. cilantro chopped

Salt & Pepper to taste

 

For the Cilantro Lime Sour Cream;

1 cup sour cream

2 limes, zested and juiced

¼ cup chopped cilantro

 

Directions:

In a hot pan, add 1 oz of vegetable oil. Add beef to pan and season with salt. Once beef begins to brown add remainder of spices to beef and mix until cooked and well incorporated. Set aside.

For the Salsa:

Mix together all of the ingredients and store in cooler. For best tasting salsa, let all of the flavors marry overnight.

For the Cilantro Lime Sour Cream:

In a separate bowl, combine the cup of sour cream, lime juice, zest, chopped cilantro, and 1t salt.

Serve on side of Nachos.

Spray the bottom of a plate with nonstick pan coating. Pile fried tortilla chips atop the plate and then cover chips with spiced beef. Take all of the cheese and place on top of the beef and bake in oven until cheese is melted. Remove from oven and top with olives, jalapenos, scallions, and salsa. Serve with sides of remainder of salsa and cilantro lime sour cream.