Loaded Mexican Nachos
Homemade Black Bean Paste and Cheese Sauce

Crispy corn tortilla chips layered with seasoned minced beef, homemade black bean paste, velvety cheese sauce, fresh pico de gallo, guacamole, and sour cream.

Ingredients

• 1 cup black beans
• 200 g minced beef
• 1 onion
• 1 dried chili pepper
• 2 tbsp lard
• 1 tbsp olive oil
• 1 tsp cumin powder
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 bag corn tortilla chips
• 2 tbsp butter
• 2 tbsp flour
• 1 cup milk
• 4 slices cheese slices
• 1 cup shredded mozzarella cheese
• to taste salt
• 1 cup pico de gallo salsa
• 1/2 cup guacamole
• 1/2 cup sour cream

Instructions

1. 1Cook the black beans

   

   Add black beans, water, and salt into the electric cooker. Set it to pressure mode and cook for 45 minutes until the beans are fully softened and tender.

   Tip: Ensure you use enough water to keep the beans submerged during the high-pressure cooking process.
2. 2Sauté the aromatics

   

   Heat lard in a frying pan, then add finely chopped onions and a whole dried chili pepper. Stir-fry over medium heat until the onions become translucent and fragrant.

   Tip: Lard adds an authentic savory depth, but you can substitute it with vegetable oil or butter if preferred.
3. 3Blend the black beans

   

   Transfer the cooked black beans into a deep bowl and use an immersion blender to puree them. Process until the mixture reaches a smooth, thick paste consistency.

   Tip: Leave a few beans unblended if you prefer a chunkier texture for your bean paste.
4. 4Brown the minced beef

   

   Add olive oil to a hot frying pan and introduce the raw minced beef. Stir continuously to break up clumps and cook out excess moisture until the meat is browned.

   Tip: Do not crowd the pan, and let the meat sear slightly to build rich baseline flavors.
5. 5Season the meat

   

   Sprinkle a blend of cumin powder, dried oregano, garlic powder, smoked paprika, chili powder, and salt directly over the cooked minced meat and onions. Stir well to coat evenly.

   Tip: Toast the spices briefly with the meat for 30 seconds to release their full aromatic oils.
6. 6Combine beans and meat

   

   Add the smooth black bean paste along with a splash of water into the seasoned minced meat mixture. Stir thoroughly with a spatula and allow everything to simmer together.

   Tip: Simmer on low heat until the liquid reduces and binds the meat and bean paste into a cohesive, thick sauce.
7. 7Make the roux base

   

   Add a spoonful of flour into the pot with melted butter and stir continuously over low heat until they blend into a smooth, paste-like consistency.

   Tip: Keep the heat low to prevent the flour from burning before you add the liquid.
8. 8Add milk and cheese

   

   Pour milk into the pot with the roux and add cheese slices. Stir continuously over low heat until everything melts together into a thick, smooth, and creamy cheese sauce.

   Tip: Whisk or stir constantly as the milk warms up to prevent lumps from forming in the sauce.
9. 9Arrange tortilla chips

   

   Take a baking pan and arrange a layer of corn tortilla chips evenly across the bottom. Get ready to top them with your prepared meat sauce and cheese.

   Tip: Spread the chips out so they form an even base for your toppings.
10. 10Bake the nachos

    

    Layer the arranged tortilla chips with the cooked meat sauce and a generous amount of shredded mozzarella cheese. Place the baking pan into an oven preheated to 200 degrees and bake for 10 minutes until the cheese is fully melted and bubbling.

    Tip: Keep an eye on the cheese during the final minutes to make sure it doesnt burn.

Burn It Off

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