Nachos a la Butler
From shandy 17 years ago
- 20 minutes to make
- Serves 12
I have been making these nachos for the past several years. I never stopped to post the recipe because some of the parts I just do by memory. I will provide the parts and you go by feel to put it together the way you think you will enjoy it the most. Read more There is a ton of everything and this has sooo much flavor. This also brings ALLOT of ooohhsss and ahhhsss, when everyone first sees this HUGE platter of nachos. See less
Ingredients
- tortilla chips shopping list
- 2 1/2 c. refried beans, homemade or store bought (recipe follows) shopping list
- 1 pound of ground beef, cooked shopping list
- 1 onion, finely chopped shopping list
- Los Barrios salsa (recipe follows) shopping list
- guacamole (recipe follows) shopping list
- 8 ounces of sour cream shopping list
- 1 jalapeno sliced into thin slices shopping list
- HOME refried beans RECIPES: shopping list
- 1 T. vegetable oil or lard shopping list
- 2 c. cooked, salted pinto beans shopping list
- LOS BARRIOS salsa RECIPE: shopping list
- 6 roma tomatoes, chopped shopping list
- 1 (4-ounce) can of jalapeno chiles shopping list
- 1 t. garlic powder shopping list
- 1/2 t. salt shopping list
- 1/8 t. pepper shopping list
- guacamole RECIPE: shopping list
- 4 Haas avocados shopping list
- 1 t. garlic powder shopping list
- salt, to taste shopping list
- fresh ground pepper, to taste shopping list
- 1 chopped serrano pepper, optional shopping list
- 1/3 c. finely chopped sweet onion, optional shopping list
How to make it
- LAYERING THE NACHOS A LA BUTLER:
- **NOTE: If using a conventional oven instead of a microwave, preheat it to 350 degrees F.**
- Spread the tortilla chips on 2 microwavable or ovenproof platters or large plates. Spread the beans on top of the chips and top with the ground beef. Sprinkle with the cheese.
- Place 1 microwavable plate in the microwave and heat for 1 minute, or until the cheese has melted. Or place the ovenproof plate in the preheated oven and heat for 3 to 5 minutes. Place dollops of half of the guacamole, sour cream, onions, salsa, and jalapeno chile over the nachos.
- Serve immediately, and repeat with the second plate of nachos.
- DIRECTIONS FOR THE REFRIED BEANS:
- Mash the salted pinto beans with a potato masher or puree in the blender.
- Heat the oil in a large skillet over medium-high heat until very hot. Add the beans, stirring constantly, for 6 to 8 minutes.
- DIRECTIONS FOR THE LOS BARRIOS SALSA:
- Combine the tomatoes, chiles, garlic powder, salt and pepper in a blender and blend till you have a chunky mixture. DO NOT PUREE UNTIL SMOOTH. Transfer to a bowl till you are ready to add to the nachos. If making ahead of time, chill.
- DIRECTIONS FOR THE GUACAMOLE:
- Slice the avocados lengthwise in half and remove the pits. Using a spoon, scoop the avocado flesh into a bowl. Using a potato masher or a fork, mash the avocado, making it as chunky or smooth as you like. Add finely diced Serrano pepper and diced onion if you are using this in the recipe.
- Season with the garlic powder, salt and pepper to taste. Chill till ready to use.
Nachos Up Close
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Avocados for Guacamole
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Mashed Guacamole
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Starting Platter of Chips
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The Rating
Reviewed by 4 people-
When's the party?!!! Awesome recipe and a 5 for me.
lincolntoot
in Freehold loved it
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I love you!!! :))))))
michellem
in Idaho loved it
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