Bricklayer-Style Nachos
Published Nov. 4, 2020
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds ripe Roma tomatoes or 2 (15-ounce) cans fire-roasted tomatoes
- 8ounces thick-cut bacon, thinly sliced
- 8ounces fresh Mexican chorizo, casing removed, coarsely chopped
- 1½pounds beef sirloin, excess fat removed, meat cut into ½-inch pieces
- Kosher or sea salt and black pepper
- 1medium white onion, halved and slivered (about 1½ cups)
- 1 to 2jalapeños or serrano chiles, halved, deseeded if desired, and sliced
- 2garlic cloves, finely chopped
- 1 to 1½pounds store-bought or Homemade Tortilla Chips (see recipe)
- 12ounces shredded Mexican melty cheese, like Oaxaca, Asadero or quesadilla, or even Monterey Jack or mozzarella (about 3 cups)
- 1ripe avocado, halved, pitted and finely chopped
- 1cup crumbled queso fresco
- 8scallions, trimmed and thinly sliced
Nutritional analysis per serving (8 servings)
1015 calories; 66 grams fat; 24 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 61 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 45 grams protein; 1080 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using fresh tomatoes, place them on a small baking sheet covered with aluminum foil. Place them under the broiler for 8 to 10 minutes, turning halfway through, until charred, mushy and juices have begun to run. Remove from heat. Once cool enough to handle, chop them without discarding any of the juices, seeds or charred skin.
- Step 2
Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until it browns slightly and renders some of its fat, 3 to 4 minutes.
- Step 3
Add the chorizo to the bacon, and cook, breaking the sausage into smaller pieces using a wooden spoon as it begins to brown and crisp, 3 to 4 minutes.
- Step 4
Add the beef, season with salt and pepper and cook, stirring a couple times, until it begins to brown, about 4 minutes. Incorporate the onion and jalapeño and cook until they begin to wilt, 2 to 3 minutes. Add the garlic and stir until fragrant but not browned, less than 1 minute.
- Step 5
Stir in the fresh or canned chopped tomatoes with their juices and cook over high, stirring occasionally, until saucy, 2 to 3 minutes. Season to taste with salt.
- Step 6
Set the rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet in an even layer. Cover the chips with the bricklayer meat mixture and all of its chunky salsa. Cover with the shredded cheese. Bake until cheese has completely melted, 8 to 10 minutes.
- Step 7
Garnish with the avocado, crumbled queso fresco and scallions. Dig in while hot!
Private Notes
Comments
What does "thick-cut bacon, thinly sliced" mean?
Make the meat mixture, divide into four portions and freeze three. Pull one portion out at night for the next night. Microwave thawed mixture briefly, use a glass pie pan of chips, top with meat, cheese, etc and bake. Work night dinner, hot and salty and indulgent.
Use thick cut bacon, cut it into thin pieces. Like a julienne or a match stick
Loved this but did take some suggestions from other reviewers: One 15oz can of tomatoes, chopped, not drained--but after everything was incorporated and cooked, I spooned the meat out and cooked the juices down 'til jammy, then added the solids back in. Didn't want the sirloin overcooked by reducing the liquid with it in there. Layered chips, then the shredded queso blanco melting cheese, then the meat on top. Loved the texture of it all when done that way. Finished off with fresco semi soft.
I liked the flavor of the meat, chorizo, and bacon, but the flavor was dissipated after combining it with the cheeses on top of the chips. I would add more jalapeño in the future. I also think guacamole, rather than plain avocado as a topping, would be more flavorful and satisfying. The addition of sour cream is needed to give some moisture to the mix. (IMHO)
Cook everything in same pan until ‘dry’ including tomatoes and onions, etc. We did it w no bacon/pork and used Rotel w chopped beef ( no steak in freezer)…chips not soggy (used hot steel tray to avoid ‘steaming’ then put garnishes on side for personal selection.
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