April 27, 2020
You're gonna need 2 bags of corn tortilla chips trust me! Try them in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime-flavored, unsalted, chili flavored, chic-pea chips, or black bean chips -- pick your faves.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 8 Servings
Pico de Gallo Salsa
4 Vine ripe tomatoes, seeded and chopped
1 Jalapeno pepper, seeded and finely chopped
1 small white onion, chopped
2 Handfuls of fresh cilantro leaves, finely chopped
The Meat Topping
1 tbsp 1 tablespoon extra-virgin olive oil
1/2 lb Ground sirloin
1/2 lb Ground veal
4 Cloves garlic chopped
1 Small onion, chopped
1 Jalapeno pepper, seeded and chopped
1 Can of Black Beans drained
Queso or Cheese
1 Use you favorite queso
Crema or Sour Cream
Chopped scallions or Chives
Sliced avocado, dressed with fresh lemon juice
1Arrange corn chips on a very large platter or use pan as a platter.
2Combine salsa ingredients in a bowl and set aside for flavors to blend in
3Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble. Season with Briggs True Texas Seasoning or Briggs True Chili Mix. Cook meat 5-7 minutes, then stir in beans and reduce heat to low.
4Pour melted cheese sauce over the chips and top evenly with meat mixture and beans and the pico de gallo. Texas Nacho Grande!
5Garnish with your choice of toppings.
6Serve and Enjoy!