We are hosting Superbowl for the second time this year. Last year I made nachos that my friends are still raving about so I thought I should share the goodness! I found the recipe through Food Network but have made a few changes. Remember… the key to good nachos is the chili!

Ingredients

• 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips — pick 2 favorites

Pico de Gallo Salsa:

• 4 vine ripe tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level (be careful to get rid of all of the seeds and wash your hands well. I *really* burnt my tongue once!)
• 1 small white onion, chopped
• 1/4 cup, 2 handfuls, cilantro leaves, finely chopped- chop some additional cilantro and leave on the side for people to add if they like more flavour
• Salt

Beef and Beans Topping:

• 1 tablespoon extra-virgin olive oil
• 1 pound ground sirloin
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon salt
• 1 1/2 teaspoons dark chili powder
• 1 1/2 ground cumin, half a palmful
• 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
• 1 can black beans, 15 ounces, drained  I use 1 can of kidney beans instead
• 2 tablespoons sliced green chiles
• 2 tablespoons Montreal Steak Seasoning
• 2 tablespoons Worchestershire sauce
• 1 bottle of belgian beer (I normally use Stella Artois)

Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups. Shred an additional cup of cheese to add on top after the nachos have been baked.

Additional toppings to choose from, optional:

• Sour cream
• Chopped scallions
• Chopped black olives
• Diced pimento
• Sliced avocado, dressed with lemon juice
• Hot pepper sauces

Directions