1medium canned chipotle chili, chopped, plus 1 teaspoon adobo sauce
1/2cupwater
2teaspoonslime juice
2teaspoonsvegetable oil
1small onion, chopped fine
3clovesgarlic, minced
1tablespoonchili powder
1teaspoonground cumin
1/2teaspoondried oregano
1teaspoonsalt
1pound90% lean ground beef
2tablespoonstomato paste
1teaspoonbrown sugar
1medium canned chipotle chili, chopped, plus 1 teaspoon adobo sauce
1/2cupwater
2teaspoonslime juice
Assembly:
1bag tortilla chips, 9 1/2 ounce
4cupsshredded pepper Jack cheese
2medium jalapeño chiles, sliced into thin rings
1/2cuprefried beans, canned
3tablespoonsshredded pepper Jack cheese
1tablespoonchopped pickled jalapeño chile
1bag tortilla chips, 9 1/2 ounce
4cupsshredded pepper Jack cheese
2medium jalapeño chiles, sliced into thin rings
Instructions
Heat oven to 400 degrees F.
For the beans, pulse ingredients in food processor until smooth. Transfer to a small bowl and cover with plastic wrap; set aside.
To make the spicy beef, heat oil in large skillet over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef, cook and break meat into small bits until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels.
To assemble the nachos, spread half of chips in a 9×13-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapeños. Repeat with remaining chips, beans, beef, cheese, and jalapeños. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa, sour cream and/or guacamole.