Easy Enchilada Beef Nachos

Ingredients

• 1 pound ground beef
• 1 (10 ounce) can Old El Paso Enchilada Sauce
• 1 (4 ounce) can Old El Paso Diced Green Chilies
• 1 bag tortilla chips
• 1 can black beans, rinsed and drained
• 1/2 cup fresh cilantro, chopped
• 1 jalapeno, sliced
• your favorite salsa, for serving*

Chipotle Cheddar Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 3/4 cup hard cider
• 1/3 cup whole milk
• 2 cups sharp cheddar cheese, shredded
• 2 teaspoons dijon mustard
• 2 chipotle chilies in adobo (from a can), finely chopped
• salt + pepper to taste

Fruit Salsa

• 1 cup mango, diced
• 1 cup apples, diced
• 1 jalepeno pepper, finely diced
• 1/4 cup cilantro, chopped
• juice from one lime
• Pomegranate seeds or arils

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and brown.
2. Reduce the heat to low. Add the enchilada sauce and diced green chilies. Simmer for 8-10 minutes or until the sauce has reduced.

For cheese sauce

1. Melt the butter over medium heat in a small saucepan.
2. Once melted, whisk in the flour and cook for 1 minute.
3. Slowly stir in the hard cider and milk.
4. Bring to a low boil, reduce the heat and simmer until thickened 1-2 minutes.
5. Slowly start adding the cheese, little, by little, until melted and smooth.
6. Stir in the mustard and chipotle chilies.
7. Season with salt and pepper.

To assemble the nachos

1. Layer the chips, meat, black beans and cheese sauce on a large platter until all the beef has been used.
2. Top with fresh cilantro, jalapeno slices and salsa.

Fruit salsa

1. Mix ingredients and refrigerate until ready to use

Notes

At a tailgate, I like to layer over brown bakery paper!

By KathyMillerTime
Adapted from Half Baked Harvest- Tieghan Gerard