Loaded Nachos

Beef

To a 12” pan, add enough oil to coat the bottom of the pan, set over medium-high, and add all your mushrooms once hot. Let those cook, steering often, about 3 to 4 minutes or until their moisture has evaporated and they are starting to pick up some color—season to taste with salt.

Set the mushrooms to one side of the pan, add more oil to the pan if necessary, and add ground beef. Press it down, season with salt to taste, sear for around 2 minutes, flip, season with salt and pepper and let it sear for another 2 minutes. Using a potato masher, chop the beef until a fine crumble.

Mix the beef and the mushrooms, then mix in chipotle juices, pressing down through a fine mesh strainer. Add cumin (optional), then add garlic and mix it in.

Nacho Sauce:

In a medium saucepan over medium heat, add butter; once melted, add flour, whisk together, and let it cook while stirring often for 30 to 40 seconds. Then whisk in milk; add paprika, cumin, and garlic powder once it starts to thicken.

Then, whisk in American cheese and cheddar cheese; keep whisking until smooth. If it’s too thick, add a splash of milk. Season with salt and pepper if needed.

Toppers:

Avocado - In a small bowl, add avocado, smash it with a fork, and add lime juice and salt to taste.

Tomatoes - In a medium saucepan, over medium-high, add a splash of oil, then add tomatoes, occasionally swirling until they blister and lightly soften.

Corn - Charr your corn on an open flame and turn it occasionally, about 1 minute; remove the kernels and place in a small bowl.

Assembly - On a plate, place ½ of your tortillas chips, then add beef mixture, followed by the nacho cheese sauce, some of your cherry tomatoes scattered, and a little bit of corn. Then add red onion, some serranos, and cilantro leaves.

Add the other half of your tortilla chips, and repeat; this time, add more cheese, a light dollop of sour cream, guacamole, and garnish with cilantro leaves.