Ingredients
The following ingredients have 4 Servings
- 2 ½ cups half-and-half
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 10 ounces easy melt cheese (such as Velveeta)
- shredded
- 5 ounces provolone cheese
- shredded
- 5 ounces cheddar cheese
- shredded
- 5 ounces smoked gouda cheese
- rind removed
- shredded
- 6 ounces tortilla chips
- About 3 ladles black beans (half beans/half puree – see tip above)
- About 3 ladles Super Melty Cheese Sauce
- Shredded cheddar cheese
- for topping
- About 1 ½ cups carne asada
- pulled pork or your choice of protein
- Sour cream or crema
- for topping
- Chopped avocados
- Salsa rojo and/or pico de gallo
- for topping (see tip above for tip on salsa rojo)
- Chopped avocados
- for topping
- Pickled red onions
- for topping
- Sliced jalapeño
- for topping
- Fresh cilantro leaves
- for topping
Instruction
- For the Super Melty Cheese Sauce, in a 2 quart saucepan, bring ½ cup water and the half-and-half to a simmer over medium heat, then add the Worcestershire and hot sauce
- Using a whisk, mix in the Velveeta a handful at a time until fully incorporated, then gradually add the remaining cheese
- Mix until the cheese has melted and the sauce is smooth
- For the nachos, preheat the oven to 350°F
- On a rimmed baking sheet, spread the ingredients evenly and layer in the following order: tortilla chips, cheese sauce, black beans, protein and shredded cheddar
- Place in the oven or under the broiler until the cheese melts, about 4 minutes
- Remove from the oven, then scrape them into a cast iron skillet so they’re coated all over with the toppings
- Add the rest of desired toppings such as sour cream or crema, avocados, salsa rojo and/or pico de gallo, jalapeño and cilantro and serve
