Nacho Typical Fries

Hey Guys! Tex-Mex Foodie Lover here! Right in time for Cinco de Mayo (does Tex-Mex count?), I thought I’d make a small (not really) contribution. Any excuse to make anything that even resembles a nacho, a taco, an enchilada, and on and on and on. I’m on it! These Nacho Typical Fries combine the classic Tex-Mex flavors and piles them all on top of seasoned, roasted potato wedges! Oh my word! This dish is on fleek! Did I use that correctly? Anyway, they’re on point at the very least! I’m lovin’ ’em and hubby really did too! He kept repeating, “I can’t stop eating them! I’m full but they’re so good!” He gave up right before, you know, that stomach bursting feeling…when you need to be rolled away from the table. Yeah, not good! Give these a try. They won’t disappoint!

I started by cutting 4 large russet potatoes into wedges. You should get about 6 wedges from each potato. Toss the wedges in about 1/4 cup of olive oil, 2 tsp. of chili powder, 2 tsp. cumin and 2 tsp. of kosher salt. Turn them out onto a cookie sheet and roast them in a 450 degree oven for about 45 minutes, turning them about half way through the cooking process. In the meantime, put 2 lbs. of ground chuck, 1 large diced onion, and 1 seeded and chopped jalapeno in a large pan. Break the meat up with a wooden spatula until it browns and the onions and peppers soften, about 10 minutes. Now drain the mixture and add this long list of seasonings. Sorry, I don’t use the taco and ranch packets anymore. You can use up those spices in your cabinet and make your own like I did. Your choice though! You’ll need one packet of each if you go that route. Let’s go, add 1 T. chili powder, 1 and 1/4 tsp. of garlic powder, 1 and 1/4 tsp. of onion powder, 1/4 tsp. of crushed red pepper (optional), 1/4 tsp. of dried oregano, 3/4 tsp. of paprika, 1 and 1/2 tsp. of cumin, 1 tsp. of black pepper, 3 T. dry buttermilk, 2 T. dried parsley, 1 and 1/2 tsp. of dried dill, 1 tsp. of dried onion flakes, 1 tsp. dried chives, 1 tsp. of black pepper, 1/2 tsp. of white pepper, and 1 and 1/2 tsp. of kosher salt. I know, that was a laundry list but at least my spices don’t go to waste and you won’t miss those commercial packets in aisle 8. Now stir in 1 cup of beef broth and bring the mixture to a boil adding 1 can of diced tomatoes with chiles, 1 cup of frozen corn and 1 can of  black beans (or pinto, whatever your fancy). I prefer black beans. Reduce your heat and simmer for about 10 minutes.

While your taco mixture is coming together, add 3 T. of butter to a medium pot . Melt it over medium to high heat, then add 3 T. of flour and cook it for about a minute. Now whisk in 1 cup of milk, 1 cup of chicken stock and bring it to a boil. Wait for the mixture to thicken, you’ll feel it. Wait for it…wait for it! That’s it! It should take a few minutes for the right consistency.  Once thickened, remove the pot from the heat and add in 2 cups of your cheese mixture. I used 2 cups of a four cheese Mexican blend. Your choice again! Lots of choices in this dish. Make it your own. Now dunk a potato wedge into the cheese mixture. Oops, that’s not part of the recipe. I couldn’t resist though. 🙂 But at least now you can salt and pepper your cheese sauce to taste. I also put in a few dashes of hot sauce for a little kick. 🙂 Let’s carry on. Time to plate! Plate 6 potato wedges and top with a couple nice-sized scoops of your meat mixture. Now pour over as much cheese as you like. Be content!  Garnish with salsa (not pictured because I was so excited that I forgot… it happens!), romaine lettuce, sour cream, chopped tomatoes, and jalapenos. Ok. I’m officially outdone! Say Grace and enjoy!!

Nacho Typical Fries

Felesha

Nachos get acquainted with the roasted potato wedge. They're on fleek!! 🙂

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 4 large russet potatoes
• 1/4 cup extra virgin olive oil
• 2 tsp. chili powder
• 2 tsp. cumin
• 2 tsp. kosher salt.
• 2 lbs. ground chuck
• 1 large onion diced
• 1 jalapeno seeded and chopped
• Homemade Taco and Ranch Seasonings
• 1 T. chili powder
• 1 and 1/4 tsp. garlic powder
• 1 and 1/4 tsp. onion powder
• 1/4 tsp. crushed red pepper optional
• 1/4 tsp. dried oregano
• 3/4 tsp. paprika
• 1 and 1/2 tsp. cumin
• 1 tsp. black pepper
• 3 T. dry buttermilk powder
• 2 T. dried parsley
• 1 and 1/2 tsp. dried dill
• 1 tsp. dried onion flakes
• 1 tsp. dried chives
• 1 tsp. black pepper
• 1/2 tsp. white pepper
• 1 and 1/2 tsp. kosher salt
• 1 cup beef broth
• 1 can diced tomatoes with chiles
• 1 cup frozen corn
• 1 can black or pinto beans
• Cheese Sauce
• 3 T. butter
• 3 T. flour
• 1 cup of milk
• 1 cup of chicken stock
• 2 cups of a four cheese Mexican blend your choice
• kosher salt to taste
• pepper to taste
• hot sauce dash to taste
• salsa garnish
• romaine lettuce garnish
• sour cream garnish
• Diced tomatoes garnish
• jalapenos optional garnish

Instructions

 

• I started by cutting 4 large russet potatoes into 6 wedges.
• Toss the wedges in olive oil, chili powder, cumin and kosher salt.
• Place wedges onto a cookie sheet and roast in a 450 degree oven for about 45 minutes, turning them about half way through the cooking process.
• In the meantime, place ground chuck, onion, and jalapeno in a large pan and break the meat up with a wooden spatula until it browns and the onions and peppers soften, about 10 minutes. Drain the mixture and add chili powder, garlic powder, onion powder, crushed red pepper (optional), dried oregano, paprika, cumin, black pepper, dry buttermilk powder, dried parsley, dried dill, dried onion flakes, dried chives, black pepper, white pepper, and kosher salt.
• Stir in beef broth and bring the mixture to a boil an add diced tomatoes with chiles, frozen corn and beans.
• Reduce your heat and simmer for about 10 minutes.
• In a medium pot, add 3 T. of butter. Melt over medium to high heat, and add 3 T. of flour and cook it for about a minute.
• Whisk in milk, chicken stock and bring it to a boil.
• Wait for the mixture to thicken and remove the pot from the heat and add in cheese mixture.
• Salt and pepper cheese sauce to taste. Add dashes of hot sauce here if desired.
• Plate 6 potato wedges and top with a couple scoops of meat mixture.
• Pour cheese sauce over each serving.
• Garnish with salsa, romaine lettuce, sour cream, chopped tomatoes, and jalapenos. Say Grace and enjoy!!

Tried this recipe?Let us know how it was!

Adapted from The Rachael Ray Show (2008)