Beefy Nachos
6 flour tortillas, cut into eighths
6 corn tortillas, cut into eighths
Oil for frying, at least 1 cup
1 tablespoon olive oil
1 pound lean ground beef
1 cup minced onions
Salt and cayenne pepper, to taste
1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon minced garlic
1 cup veal stock
1/4 pound grated cheddar cheese (about 1 cup)
1/4 pound grated jalapeno Monterey Jack cheese (about 1 cup)
1 cup shredded lettuce
1 cup peeled, seeded and chopped Roma tomatoes
1/2 cup sour cream
1/4 cup pickled jalapenos
1 tablespoon chopped cilantro
Essence of Emeril seasoning
Preheat a deep fry pan and about 1 cup of oil. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with Essence of Emeril.
Coat a large saute pan the oil and heat. When the oil is hot, add the ground beef, stirring constantly. Season the beef with Essence. Brown the beef 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin and garlic. Add the stock and bring liquid to a simmer. Simmer for 2 to 3 minutes or until the liquid reduces by one-fourth. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with cilantro.
