Revenge is the name we have given our version of Loaded Nachos. Why Revenge? Many moons ago Kristen’s sister made us a recipe called Southwest Fiesta, lots of it. By the 3rd or 4th day of leftovers we started calling it “Fiesta, The Revenge” like it was a movie sequel. From there it just became Revenge, and even though we changed many of the ingredients the name just stuck.
This is one of those recipes you can’t do wrong. You can vary any of the ingredients to suit your own tastes but this is our favorite.
Revenge (or Loaded Nachos) Recipe
1lb lean ground beef
1lb monterey jack cheese
1lb extra sharp cheddar cheese
1 can black kidney beans
1 can corn niblets
1 can diced tomatoes
1 jar salsa
1 medium onion
A smidgeon of vegetable oil
Large bag of sturdy tortilla chips
Dice up the onion. Add the smidgeon of oil to a large frying pan and heat under a medum flame. Add the onion and saute for several minutes until soft and translucent.
Add ground beef to pan, chopping into smaller chunks with the spatula and stirring as it cooks. Cook until done, when no ‘pink’ remains. Drain the excess fat if necessary.
Open beans and rinse away icky bean juice, add to meat. Open and drain corn niblets, add them as well. Add diced tomatoes, then add salsa, salt, pepper and chili powder to taste. (You can also add more spice with things like Cayenne pepper, hot sauce, etc.) Let the whole meat mixture cook together for a little while. (If it’s a little liquidy, this will reduce the amount of moisture.)
Shred cheeses onto a plate and mix together lightly.
Line a large, microwave safe plate with a layer of chips. Use a slotted spoon to sprinkle some of the mixture on top of the chips (don’t overload too much!), then sprinkle a good amount of cheese on top. Microwave for about 1 minute until the cheese is melted. Add sour cream liberally to chips as desired.