Obsessive Nachos

Step 1. Chips.

Geometrically arrange octagonal shaped scoop style chips on a plate. This ensures maximum coverage and minimizes topping droppage.

Step 2. Bean Substrate.

I make my own "refried" beans. It's basically a can of chili beans, a can of pinto beans, a can of mexican stewed tomatoes, couple cloves of garlic, chili power and a little cayenne. Throw that all in a pot and cook it for like 2 hours on a super low flame, stirring ever few minutes. Netflix helps.

Carefully dab a half tea spoonful into each chip, while not upsetting it's abutting design.

Step 3. Meat.

Next comes an additional half tea spoon sized portion of your standard taco style seasoned ground beef.

Underneath each meat mound is a secret 3 dot portion of sriracha. For the kick.

Step 4. Lettuce/Onions/Salsa.

Normally I wouldn't consider putting lettuce on before cooking. However, my goal is to make a perfect, bite sized nacho, so (almost) everything goes in before it hits the oven. Lettuce is a little difficult to portion into each chip, but do your best.

Sala is easier. I have one of those super long necked spoons so I can dollop salsa (in this case, La Victoria) into each chip without getting it all over my hands.

It's hard to see in this picture, but there's 3-4 diced red onion pieces in each chip under the lettuce.

Step 5. Cheese Adhesive + Seasoning.

A consistant application of cheese to each and every chip is where this nacho method really shines. This keeps it all together.

I also season lightly with cracked pepper and a little cumin.

Step 6. Appy Heat.

Put the whole plate in the oven, bake at 350° until the cheese starts to bubble. The beans substrate and meat filling may have retained some heat from when they were cooked, but you want these nachos hot all the way through.

Step 7. Finishing and Presentation.

In finale, apply chilled sour cream to each Nachoˇ. I also sprinkle a little paprika on for color.

You now have nachos that a perfecly consistent, pull apart easily, with little likelyhood of having anything but an aweome time.

Not pictured: bowls of chilled salsa and sour cream for dipping.

Now go make some.