What a wonderful night to host a party… maybe a Game Day Party!! Wait a minute. Maybe? Heck yeah, we’re doing this! Here’s the 2017 NFL schedule that’ll keep us entertained through Christmas Eve. We’ll need something to eat, though! My recipe for Beef and Black Bean Nachos with Goat Cheese Sauce is a winner… regardless of the outcome of the game!
Here’s how this SUNDAY BEST “couch potato” chapter standout is nacho your average snack. The lime, cumin and fresh goat cheese are heaven on a black bean drenched tortilla chip! Meat lovers will see it all marries perfectly with the sirloin suggested in this recipe, but healthy swaps like lean turkey work just as well…
These are a perfect finger food for meat lovers, looking for savory comfort food on Game Day. I love a DISH OF THE DAY that requires those hand wipes they pass out at BBQ joints. Once you’re all cleaned up, commence to order an autographed copy of my book! All you have to do to ensure it’s signed is simply email me.
Love & half-time pigouts,
Beef and Black Bean Nachos
with Goat Cheese Sauce
MAKES 8 SERVINGS
1 (15.5-ounce) can black beans, drained
Juice of 1 large lime, about 2 tablespoons
½ medium white onion, peeled and chopped, about ½ cup
2 tablespoons olive oil
1 medium garlic clove, peeled and minced, about 1 teaspoon
½ teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon coarse black pepper
Place the beans, lime juice, onion, olive oil, garlic and cumin into a medium sauce pan. Cook over medium heat for 3 to 5 minutes, stirring frequently. Season with salt and pepper. Pour this mixture into the bowl of a food processor. Pulse 4 to 5 times for a chunky puree. Return the bean mixture to the sauce pan over very low heat to keep warm.
4 ounces fresh goat cheese, plus more for garnish
½ cup heavy cream
In a medium saucepan, whisk together crumbled goat cheese and cream over medium heat until the mixture is smooth and melted. Keep warm.
1 tablespoon olive oil
1 medium onion, peeled and diced
4 medium garlic cloves, peeled and minced, about 1 tablespoon
1 large jalapeno pepper, seeded, veins removed, diced, about 2 tablespoons
1 pound ground sirloin beef
2 tablespoons chili sauce
1 teaspoon chili powder
1 bag (18 to 24 ounces) large tortilla chips
Fresh tomato salsa
Fresh chopped cilantro leaves
Heat the olive oil in a skillet over medium heat. Add the onion, garlic and jalapeno to the pan and cook until the veggies are soft, about 5 minutes. Add the ground beef and cook until browned and crumbling, about 5 minutes more. Stir in the chili sauce and chili powder. Season with salt and pepper.
To assemble the nachos, lay out tortilla chips in a single layer on a serving platter. Spoon the beef over the top of the chips. Spoon the beans over the meat. Pour the creamy goat cheese sauce over all. Garnish the nachos with diced avocado, fresh salsa, crumbled goat cheese and cilantro.