Beef Nachos
 Adapted from Cook's Illustrated Get ready for game day or spice up weeknight dinners by whipping up a batch of cheesy beef nachos, piled high for maximum deliciousness. Ingredients Quick Salsa 1 tablespoon minced jalapeño peppers, from 1 pepper (seeded; see note) 2 scallions, light and dark green parts, thinly sliced 1 small clove garlic, minced 2 tablespoons fresh cilantro leaves ¼ teaspoon salt 1 tablespoon lime juice, from 1 lime 2 small ripe tomatoes (about ¾ pound), cored and diced 1 tablespoon minced jalapeño peppers, from 1 pepper (seeded; see note) 2 scallions, light and dark green parts, thinly sliced 1 small clove garlic, minced 2 tablespoons fresh cilantro leaves ¼ teaspoon salt 1 tablespoon lime juice, from 1 lime 2 small ripe tomatoes (about ¾ pound), cored and diced Spicy Beef 1 tablespoon vegetable oil 1 small yellow onion, finely chopped 1 large clove garlic, minced 1 pound 90 to 93% lean ground beef 2 tablespoons chili powder ½ teaspoon dried oregano 1 teaspoon ground cumin ¼ teaspoon cayenne pepper ¼ teaspoon salt 1 tablespoon tomato paste 1 tablespoon vegetable oil 1 small yellow onion, finely chopped 1 large clove garlic, minced 1 pound 90 to 93% lean ground beef 2 tablespoons chili powder ½ teaspoon dried oregano 1 teaspoon ground cumin ¼ teaspoon cayenne pepper ¼ teaspoon salt 1 tablespoon tomato paste Nachos 1 (10-oz) bag tortilla chips 1 pound (16 oz) shredded Mexican blend cheese (4 cups) 2 jalapeño peppers, thinly sliced into rounds (optional) 1 (10-oz) bag tortilla chips 1 pound (16 oz) shredded Mexican blend cheese (4 cups) 2 jalapeño peppers, thinly sliced into rounds (optional) For Serving (Optional) Lime wedges Sour cream Homemade or store-bought guacamole Lime wedges Sour cream Homemade or store-bought guacamole Instructions For the Quick Salsa In a small bowl, add the jalapeño pepper, scallions, garlic, cilantro, salt, lime juice, and tomatoes. Stir to combine and set aside. In a small bowl, add the jalapeño pepper, scallions, garlic, cilantro, salt, lime juice, and tomatoes. Stir to combine and set aside. For the Spicy Beef Heat the oil in medium skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook 1 minute more; do not brown. Add the beef, chili powder, oregano, cumin, cayenne pepper, salt, and tomato paste. Increase the heat to medium high and cook, breaking up the meat with a wooden spoon, until it is no longer pink, 4 to 5 minutes. Heat the oil in medium skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook 1 minute more; do not brown. Add the beef, chili powder, oregano, cumin, cayenne pepper, salt, and tomato paste. Increase the heat to medium high and cook, breaking up the meat with a wooden spoon, until it is no longer pink, 4 to 5 minutes. For the Nachos Preheat the oven to 400°F and set an oven rack in the middle position. Line a rimmed baking sheet with parchment paper. Spread half of the chips in an even layer; sprinkle half of beef mixture over the chips and cover evenly with 2 cups of the cheese and half of the jalapeño slices. Repeat with the remaining chips, beef mixture, cheese, and jalapeños. Bake until cheese is melted, 7 to 10 minutes. Remove the nachos from oven and serve them right on the baking sheet with the salsa and optional garnishes. Note: When handling jalapeño peppers, avoid touching your eyes and wash your hands well afterward. Make-Ahead Instructions: Nachos are best enjoyed fresh from the oven to maintain the crispiness of the chips and the gooey melt of the cheese. However, you can prepare the spicy beef and homemade salsa a day ahead of time, storing them in the refrigerator. When you're ready to serve, simply assemble the nachos with your prepped ingredients and bake. Preheat the oven to 400°F and set an oven rack in the middle position. Line a rimmed baking sheet with parchment paper. Spread half of the chips in an even layer; sprinkle half of beef mixture over the chips and cover evenly with 2 cups of the cheese and half of the jalapeño slices. Repeat with the remaining chips, beef mixture, cheese, and jalapeños. Bake until cheese is melted, 7 to 10 minutes. Remove the nachos from oven and serve them right on the baking sheet with the salsa and optional garnishes. Note: When handling jalapeño peppers, avoid touching your eyes and wash your hands well afterward. Make-Ahead Instructions: Nachos are best enjoyed fresh from the oven to maintain the crispiness of the chips and the gooey melt of the cheese. However, you can prepare the spicy beef and homemade salsa a day ahead of time, storing them in the refrigerator. When you're ready to serve, simply assemble the nachos with your prepped ingredients and bake. Nutrition Information Powered by Per serving (8 servings) Calories: 770 Fat: 53 g Saturated fat: 19 g Carbohydrates: 39 g Sugar: 3 g Fiber: 5 g Protein: 35 g Sodium: 759 mg Cholesterol: 125 mg Per serving (8 servings) Calories: 770 Fat: 53 g Saturated fat: 19 g Carbohydrates: 39 g Sugar: 3 g Fiber: 5 g Protein: 35 g Sodium: 759 mg Cholesterol: 125 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.