Nachos Weldon

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Nachos Weldon

Nachos:
2 Pounds of Ground Beef
1 Can of Beans (14.5 oz, I use Ranch Style or Bush's Seasoned Black Beans)
1/2 Onion, diced
1 TBSP Crisco
1/2 TSP Chili Powder
1/2 TSP Ground Cayenne Pepper
1/2 TSP Paparika
1/2 TSP Ground Cumin
1/2 TSP Salt
1/2 TSP Black Pepper
1 Lime
Tortilla Chips* (You can also fry corn tortillas in oil until crisp and cut them into wedges, I do this sometimes)
Shredded Cheese (Cheddar, Jack)

Sauce:
1/2 Pound White American Cheese
1/4 Cup of Heavy Cream
1 TBSP Butter
1 Can of Green Chiles (4 oz)
1 TSP Ground Cumin
1 TSP Garlic Salt
1/2 TSP Ground Cayenne Pepper

1. Melt Crisco and stir fry onions until the onions get soft

2. Add the ground beef and brown, drain

3. Stir in chili powder, cayenne pepper, paparika, ground cumin, salt, and black pepper.

4. When combined add in can of beans and 1/2 cup hot water to a boil, then reduce heat to low and simmer.

5. In a separate sauce pan, melt 1/2 pound of White American Cheese, 1/4 cup of heavy cream and 1 TBSP butter over low heat. Make sure the heat is low so it doesn't scorch or burn. The key is to make sure it melts slowly.

6. When fully melted add in the can of green chilis, 1 TSP of ground cumin, 1 TSP garlic salt, and 1/2 TSP ground cayenne pepper. Stir it all together

7. Squeeze the juice of a lime on top of the bean/beef mixture and mix together

8. Place a layer of tortilla chips on a platter or pan or plate

9. Put the beef & bean mixture on top of the chips

10. Top the mixture with shredded cheese. Add a little, add a lot. It's up to you.

11. Top the cheese with 1/4 of the sauce mixture.

12. Repeat these layers twice, but skip the cheese sauce on the last layer.

13. Put it in the microwave until the cheese is melted. Usually 30-45 seconds works.

14. Take out of the microwave and top with the remaining 1/2 of the white cheese sauce.

15. Serve with guac, sour cream, pico, japs, or whatever you wish.

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