Nachos with all the trimmings are one of my favorite messy layered snacks. Chips and dips are fun, but I really like when it’s all baked into a melty, layered, delicious mess.
Messy Layered Nachos
1 lb. ground beef
2 tbsp. cooking oil
1 red chile pepper
1 large green pepper, sliced into strips
1/2 white onion, chopped
1 tbsp Tabasco sauce
1/2 tsp chile powder
1 tbsp sugar
1 tbsp garlic powder
salt and pepper to taste
8 oz. medium salsa
5 oz. sour cream
1 bag (8 oz) shredded cheese (I used a Mexican blend, but cheddar is great, too)
scoop-shaped tortilla chips
Preheat the oven to 300 degrees. Line a brownie pan or other deep baking dish with aluminum foil.
Chop the onion, and cut the green peppers into thin strips. Take the seeds out of the chile, and cut it into small pieces. Be careful, and make sure to wash your hands after handling the chile. It’s not fun to take out contact lenses with pepper oil on your hands.
Heat the vegetable oil in a sauté pan. Add the ground beef, and lightly brown (there should be a little bit of pink left). Drain the liquid out of the pan, and return it to the stove. Stir in the Tabasco sauce, sugar, pepper, garlic powder, and chile powder, until all of the seasoning is evenly distributed. Add in the chopped onions, green pepper strips, and chile pepper. Continue to cook until the meat is completely browned and the vegetables are slightly softened (but still crispy).
Arrange a layer of scoop-shaped tortilla chips at the bottom of the foil-lined baking pan. Top this with a layer of meat/veggies, a layer of salsa, a layer of sour cream, and a layer of cheese. Repeat until the pan is filled, ending with a cheese layer. Bake for 10 minutes, or until the cheese on top is melted.
Serve with forks, or lots of napkins.
The red chiles are totally clutch.
Totally the kind of snack you need a fork for. Or maybe just lots of napkins.