4 servings


  • 6 flour tortillas, cut into eighths
  • 6 corn tortillas, cut into eighths
  • Oil for frying
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 cup minced onions
  • Salt and cayenne
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 tablespoon minced garlic
  • 1 cup veal stock
  • 1/4 pound grated Cheddar cheese (about 1 cup)
  • 1/4 pound grated Jalapeno Monterey Jack cheese (about 1 cup)
  • 1 cup shredded lettuce
  • 1 cup peeled, seeded and chopped Roma tomatoes
  • 1/2 cup sour cream
  • 1/4 cup pickled jalapenos
  • 1 tablespoon chopped cilantro


Preheat the fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with Essence. In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with Essence. Brown the beef with 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin, and

garlic. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro.

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