Chili Cheese Dog Nachos

These were quite excellent and satisfied a nacho craving I’ve had for the past few weeks. They were definitely not as heavy as they sound, and I’ve figured out the secret to not having your nacho chips go soggy after they get all the toppings. Basically, you take about 3/4 of a package of white or yellow corn tortillas, cut each one into quarters, and deep fry them in canola oil. Let them drain on paper towels and salt them while they’re really hot. Spread them on a baking sheet, and cook them for five minutes in a 350 F oven. They will hold up this way. Alternatively, you could probably get a bag of store-bought tortilla chips and bake them for the same amount of time to achieve the same results. I may try that sometime.

I found this recipe in the book “Food Network Favorites” which is a book put out by Food Network kitchens, and each chapter is a handful of recipes from one of their celebrity chefs. So there’s a chapter on Emeril, Paula Deen, Bobby Flay, Alton Brown, etc. These nachos were submitted by Rachael Ray. She didn’t say to add refried beans, but I did because I know that helps hold the meat filling on the chips. You could also, as she says to, melt the cheese under the broiler, but I didn’t simply because I was hungry and didn’t want to wait any longer on my dinner! Enjoy, everyone!
1 tbs EVOO
1 pound ground sirloin (make sure the meat is very lean; you don’t want chuck here)
Kosher salt and fresh cracked black pepper
2 hot dogs, sliced into 1/2 inch slices
1 small onion, chopped
2 tsp Worcestershire sauce
2 tbs chili powder
2 tsp ground cumin
1 (8 ounce) can of tomato sauce
1 can of refried beans
Tortilla chips, store bought or homemade
1o ounces of grated cheese, cheddar, monterey jack or queso blanco
2 chopped scallions, for garnish
Other garnishes could be salsa or sour cream (I didn’t use either on account of having neither in the fridge!)
Heat a medium skillet over high heat. Add the oil, then the beef and crumble it with a wooden spoon. When it is no longer pink, season with salt and pepper and add the hot dog slices. Brown them up for about another 3 minutes. Add onion, Worcestershire, chili powder, cumin. Cook another 5 minutes, until the onion has softened. Add tomato sauce and simmer for at least another 5 minutes, preferably longer.
Arrange the chips on a baking sheet. Using a knife, spread some beans on each chip. Then top all of them with with meat topping. Cover with cheese, and melt it or not. Garnish with scallions and whatever else you want. Enjoy!

About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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