Chef Deano’s Ultimate Nachos

Ingredients
Beef Mixture - see recipe below
Tri Cheese Blend - Mix of shredded Cheddar, Jack, & Colby
Guacamole - see recipe below
Sour Cream - Prefer Dean’s brand
Pico - see recipe below or substitute with favorite salsa
Jalapeno - pickled in jar or fresh sliced
Hot Sauce - Prefer Franks Hot Sauce
Tortillas: 6-inch corn tortillas quartered and fried FRESH. Light dusting of salt & pepper
afterward

Beef Mixture
2lbs Ground Chuck 80/20 (beef to fat), rendered and strained
Add the following to beef and sauté:
Yellow Onion: 1 cup minced
Scallions: 1 bunch minced
Red Pepper: 1/2 cup minced
Yellow Pepper: 1/2 cup minced
Garlic: 1/4 tsp minced
Sauté until vegetables are soft and translucent.
Add the following dried spices to beef in pan:
2 tsp Chili Powder
2 tsp Coriander, ground
2 tsp Cumin, ground
1 tsp Kosher Salt
1 tsp White Pepper, ground
Sauté all spices in and last add 1 bunch minced fresh Cilantro

Fresh Guacamole
2 Avocados, mashed
Juice of 1 Lime
1 Shallot, minced
1 Jalapeño, minced
1/2 cup Red Onion, finely minced
Kosher Salt, Pepper and Tabasco to taste
Combine al above and add 1 tbsp minced fresh Cilantro at end

Pico
Tomato Concasse: cut tomato in quarters, remove seeds and dice
Red Onion, diced
Juice of 2 limes
Salt, Pepper, and Tabasco to taste
Fresh Cilantro

Kitchen Needs
Sheet Pan
Aluminum foil
Grill

Procedure
Line up tortilla chips on foiled sheet pan.
Top with beef, then cheese and place on grill until melted & just beginning to brown.
Take off grill and plate.
Begin toppings in order:
Sour Cream
Guacamole
Pico
Hot Sauce Drizzle
Jalapeno slice

Enjoy!!!