Kitchen Sink Nachos - Sometimes More Is, Well, More!

Hello, foodies…

I was incredibly honored and humbled this week by this:

That’s a New York Times article (I still can’t believe it really exists…) on me and on In the Kitchen with David. I’m thrilled our little show was given so much time and attention and I’d love for you to read it if you haven’t already. I couldn’t do this without you support, or without the support of my ITKWDteam. So to all of you and them, THANK YOU.

What have you thought of our virtual road trip so far? We’re really just getting started and our next destination is in East Lansing, Michigan, where a local restaurant is making some of the best nachos around. Here’s our take on the Nachos at El Azteco!

Kitchen Sink Nachos
Serves 6-8

This recipe is prepared with the Green Pan 10-Piece Cookware Set with Ceramic Non-Stick (K41657).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

• 1 lb ground beef
• 1 cup medium diced onions
• 1 (8-oz) jar taco sauce
• 1 (15-oz) can seasoned black beans, drained and rinsed
• 1/4 cup chopped pickled jalapeños
• 2 cups shredded extra sharp cheddar cheese
• 2 cups shredded Pepper Jack cheese
• 1 (12 to 14-oz) bag tortilla chips
• 1 avocado, peeled, pitted and finely diced
• 1 (10-oz) can diced tomatoes with green chilis, drained
• 1/2 cup small diced red onions
• 1/2 cup cilantro leaves, chopped
• Juice of 1 lime
• 1 Tbsp olive oil
• Sour cream, for serving

Preparation:

1. Preheat the oven to 350°F. Add the ground beef and diced onions to a large skillet and place the skillet on medium-high heat. Cook until the meat is no longer pink and then drain the beef. In a large bowl, combine the cooked beef, taco sauce, beans, and jalapeños. In a smaller bowl, combine the sharp cheddar and Pepper Jack cheeses.
2. Lay half of the tortilla chips out on a baking sheet or oven-safe skillet. Spread half of the beef mixture over the chips and top the chips with half of the mixed cheeses. Sandwich the spread with the remainder of the tortilla chips. Use the remaining beef and cheese to create a second layer. Bake for 20 minutes, or until the cheese is melted.
3. While the nachos are baking, combine the avocado, tomatoes, red onions, cilantro, lime juice, and olive oil in a separate bowl. When the nachos are done baking, add the avocado mixture on top. Serve with sour cream.

Sometimes I tell you it’s really important that you follow a recipe closely because the procedure and ingredients are important. That’s not really the theme with this recipe. If you like chicken, add chicken. If you love olives, add them. If you don’t like avocado, skip it. The end result will still probably be the best nachos you’ve ever had. At parties, these can go a long way. If it’s you and the fam, make these for dinner.

That’s El Azteco, which was THE best Mexican place near Michigan State University, according to Nancy.

Since she graduated in 1982, I don’t think Nancy’s professors will mind if I tell you she and her girlfriends sometimes skipped class to go to El Azteco for “the most delectable nachos and a cold pitcher of beer,” which, at the time, sold for just $5. When Nancy was in school, the restaurant was in a dark basement…now it’s got its own rooftop bar. We’d like to give a shout out to Nancy and to the folks at El Azteco for serving up Spartans and the East Lansing community for 39 years. Thanks so much for your submission!

Join us on Sunday at Noon ET for In the Kitchen with David. And don’t forget to check out QVC’s Founder’s Days. The special sale is going on now on QVC.com and lasts through the weekend.

Keep it flavorful!
—David