Loaded Nachos

I made these nachos last week and they were so good, I was telling my friend about them.  How I grated two kinds of cheese, chopped fresh jalapenos, made chili to pour on top...SO GOOD.

He listened patiently and when I was done he said "that sounds good, Christine, but those aren't nachos."  When I asked him what ...exactly... he thought nachos were, he said "round salty chips with orange cheese sauce on the side."  AHAHAHAHAHA... "and lemme guess--you've had these mostly at sporting events, right? and sometimes there's pickled jalapeno peppers on top?"  His face lit up--"YES!!"

These are HOMEMADE nachos, piled with fresh toppings and baked in the oven.  And perfect for Superbowl Sunday.  You can make one pan of double-decker nachos (which is what I did here), or two single-layer pans.  Grab an ice-cold Corona with extra salt and lime and pick a seat in front of the tv...you've got a long night of football, Coldplay, and commercials ahead of you and this is the perfect way to kick it off (that's right, pun intended)   :)

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WHAT YOU WILL NEED:

Note:  you need to make "quick chili" before you assemble the nachos.  Not a delicious pot of chili that cooks all day, but the kind you make when you want chili dogs or nachos and there isn't any chili! lol...now there will be.  It takes approx. 45 minutes from start to finish. 

1 can dark red kidney beans

1 pound ground chuck

1 can diced tomatoes

1 chili seasoning packet (I used McCormack's)

chili powder

ground cumin

water

1 large bag restaurant-style tortilla chips

1 block cheddar cheese, grated

1 block Monterey jack cheese, grated

1 or 2 fresh jalapeno peppers, diced (seeds removed)

1 container sliced black olives, drained

sour cream (optional)

First make chili:

brown beef in large deep skillet, drain.  Add seasoning packet and mix throughout meat.  You will not have enough time to make the seasoning packet take on it's full flavor, so add additional chili powder and cumin if desired.  I do--a few shakes of each.  Add water (approx 1 1/2-2 cups), stir.  Add tomatoes and their juice.  Stir all and simmer approx 35-40 minutes, stirring and tasting as you go.   After almost 45 minutes total, it should be done.  Remember, it's called "quick chili" for a reason!

chili is ready...

Now assemble nachos:

Preheat oven to 350 degrees

Place nachos on cookie sheet.  Drizzle chili over.  Sprinkle jalapeno peppers and black olives over.  Top with 2 cheeses.  If you're making double-decker nachos, repeat layer.  Otherwise, you will have enough for another pan.

assembled and ready for the oven

Bake in oven until chips are crispy and cheese is melted.  Keep an eye on them.  Take out and spoon some more hot chili over the top.  Serve immediately.

mmmmm...up close and personal with the nachos