Loaded Nachos

with blue corn tortilla chips

For the best chips, fry a few in a test batch to check temperature and timing — they crisp up as they cool.

Makes 8 servings Total time: 1 hour

FOR THE CHIPS, HEAT: FOR THE MEAT, SAUTÉ:

1/2 1 1

STIR IN:

2 11/ 2

1 1/2 Vegetable oil

Blue Corn Tortillas, each cut into 6 wedges, page 37 Salt to taste cup diced onion Tbsp. olive oil lb. ground chuck Tbsp. minced fresh garlic tsp. each ground cumin, coriander, and chili powder can Ranch Style Beans (15 oz.) cup water

Salt and black pepper to taste 11/ 2

11/ 2 1 cups shredded pepper Jack cups shredded Cheddar cup sliced black olives

For the chips, heat a pot filled halfway with oil to 360°. Line a baking sheet with paper towels.

Fry tortillas in batches until crisp, about 1 minute per batch; transfer to prepared baking sheet and season with salt.

For the meat, sauté onion in oil in a sauté pan over medium-high heat until onion begins to soften, 3–4 minutes. Add chuck and sauté, crushing with a potato masher, until cooked through; drain all but 1 Tbsp. drippings.

Stir in garlic, cumin, coriander, and chili powder; cook chuck 1 minute more.

Add beans and water to pan and simmer on low heat until warmed through; season with salt and pepper.

Per serving: 472 cal; 26g total fat (11g sat); 67mg chol; 789mg sodium; 36g carb (7g fiber, 3g total sugars); 27g protein