Southwest Beef Nacho Bar

🥘 Ingredients

• Mexican Spice Blend
  2 tbsp
• Pepper Jack cheese
  1 c
• Southwest Spice Blend
  2 tbsp
• beef stock concentrate
  2 unit
• butter
  2 tbsp
• cooking oil
  5 tsp
• cream cheese
  1/2 c
• flour
  2 tbsp
• flour tortillas
  12 unit
• green bell pepper
  2 unit
• ground beef
  20 oz
• lime
  2 unit
• onion
  2 unit
• pepper
• salt
• sour cream
  6 tbsp
• tomato
  2 unit

🍳 Cookware

• baking sheet
• baking sheet
• large pan
• whisk

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Gently prick each flour tortillas in a few places with a fork, then cut each tortilla into 6 triangles for a total of 36 pieces (72 pieces for 4 servings). Place tortillas on a baking sheet and toss with a large drizzle of cooking oil , salt , and pepper . Spread in an even layer (it's OK if there is some overlap). Bake on top rack until lightly golden brown, ⏱️ 8-10 minutes . TIP: Watch carefully to avoid burning. Remove from oven and set aside to cool. TIP: If you added any other items to your meal, you can get started on them now.

   flour tortillas: 12 unit, cooking oil: 5 tsp, salt, pepper
2. 

   2

   While tortilla chips bake, halve, peel, and thinly slice onion into 1/4-inch strips. Halve, core, and thinly slice green bell pepper into 1/4-inch strips. Quarter lime . Dice tomato into 1/4-inch pieces.

   onion: 2 unit, green bell pepper: 2 unit, lime: 2 unit, tomato: 2 unit
3. 

   3

   Once tortilla chips have finished baking, toss onion on one side of a second baking sheet with a drizzle of oil, 1 tsp Southwest Spice Blend , salt, and pepper. (For 4, spread out across entire sheet.) Toss bell pepper on empty side of sheet with a drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. Roast veggies on top rack until softened and lightly charred, ⏱️ 15-20 minutes . (For 4, roast onion on top rack and bell pepper on middle rack.)

   Southwest Spice Blend: 2 tbsp
4. 

   4

   Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add ground beef , beef stock concentrate , Mexican Spice Blend , and 2 TBSP water (4 TBSP for 4 servings). Cook, breaking up meat into pieces, until cooked through, ⏱️ 4-6 minutes . Carefully drain any excess grease from pan. Turn off heat; transfer beef mixture to a serving bowl and cover to keep warm. Wipe out pan.

   ground beef: 20 oz, beef stock concentrate: 2 unit, Mexican Spice Blend: 2 tbsp
5. 

   5

   Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for beef over medium-low heat. Sprinkle flour and remaining Southwest Spice Blend over melted butter; cook, stirring constantly, until fragrant, ⏱️ 1-2 minutes . Slowly whisk with a whisk into 3/4 cup water (1 1/2 cups for 4 servings), then add cream cheese . Season with salt and pepper. Cook, whisking, until cream cheese melts and sauce has thickened, ⏱️ 3-5 minutes . Remove from heat and stir in Pepper Jack cheese and a big squeeze of lime juice. Taste and season with salt and pepper.

   butter: 2 tbsp, flour: 2 tbsp, cream cheese: 1/2 c, Pepper Jack cheese: 1 c
6. 

   6

   Serve tortilla chips, queso, and Southwest beef, roasted veggies, tomato, sour cream , and remaining lime wedges family style and let everyone build their own nachos.

   sour cream: 6 tbsp
7. 7

   Ground beef is fully cooked when internal temperature reaches 160 degrees.