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Ingredientes
- 6 x Flour tortillas cut into eighths
- 6 x Corn tortillas cut into eighths Oil for frying see * Note
- 1 Tbsp. Extra virgin olive oil
- 1 lb Lean grnd beef
- 1 c. Chopped onions Salt to taste Cayenne pepper to taste
- 1 Tbsp. Chili pwdr
- 1 tsp Cumin
- 1 Tbsp. Chopped garlic
- 1 c. Veal stock
- 1/4 lb Grated Cheddar cheese (abt 1 c.)
- 1/4 lb Grated Jalapeno Monterey Jack cheese (abt 1 c.)
- 1 c. Shredded lettuce
- 1 c. Peeled, seeded and minced Roma tomatoes
- 1/2 c. Lowfat sour cream
- 1/4 c. Pickled jalapenos
- 1 Tbsp. Minced cilantro
Direcciones
- Preheat the fryer.
- When the oil is warm, fry the tortillas in batches, till crispy, about 2 to 3 min, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with Emeril's Essence.
- In a large saute/fry pan, heat the oil. When the oil is warm, add in the grnd beef, stirring constantly. Season the beef with Essence. Brown the beef for 2 min. Add in the onions and continue to brown for 3 to 4 min. Stir in the chili pwdr, cumin, and garlic. Add in the stock and bring the liquid to a simmer. Simmer for 2 to 3 min, or possibly till the liquid reduces by 1/4. Remove the pan from the heat.
- Lay the chips on a large platter. Spoon the beef mix over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, lowfat sour cream and jalapenos. Garnish the nachos with the cilantro.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 4 servings | |
| Calories 719 | |
| Calories from Fat 340 | 47% |
| Total Fat 38.29g | 48% |
| Saturated Fat 17.02g | 68% |
| Trans Fat 1.07g | |
| Cholesterol 122mg | 41% |
| Sodium 1353mg | 56% |
| Potassium 3215mg | 92% |
| Total Carbs 55.46g | 15% |
| Dietary Fiber 19.9g | 66% |
| Sugars 23.91g | 16% |
| Protein 38.67g | 62% |
