Nachos

I kow the picture is not that beautiful, but trust me...these were awesome.  Everyone in the family had two helpings.  Would be great for a Super Bowl party or tailgating.  Yes, those are hot carrots used as an additional garnish (optional).  The pickled jalapenos I purchased had hot carrots, so I decided to use some.  Gave it a good kick!

1 tbsp tomato paste
1 - 14.5 oz can of spicy or zesty refried beans
1 lb ground sirloin
1 small onion, finely diced
2 garlic cloves, minced
1 tbsp ancho chile powder
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1/2 tbsp paprika
salt and pepper for seasoning
olive oil
round tortilla chips
1 to 1 1/2 cups shredded mexican blend cheese
1 avocado, diced
1 tsp lime juice
1 jalapeno, minced
1/2 cup tomatoes, finely diced
sliced pickled jalapeno for garnish
chopped cilantro for garnish
Salsa

Preheat oven to 400 degrees.

Drizzle sauté pan with olive oil and heat over medium-high heat. Add ground beef, tomato paste, onion, garlic, chile powder, cumin, coriander, paprika and season with salt and pepper. Sauté and crumble beef until it is fully cooked. Reduce heat to a simmer.

In a medium sized sauce pot, cook refried beans until heated completely through.

Using a large sheet pan, top each tortilla chip with refried beans and then ground beef mixture. Once you have used up all the beans and ground beef mixture, top chips with shredded cheese. Place in the oven and bake for about 8 minutes or until cheese is fully melted.

While nachos are baking, mix avocado, lime juice, diced jalapeno and tomatoes in a bowl. Season with salt and pepper.

Once nachos are done, place desired amount of avocado mixture in the middle of the plate. Lay nachos around the avocado mixture. Garnish with sliced pickled jalapenos, cilantro and salsa. Serve and ENJOY!!!!!!!!

Wine pairing...........Zinfandel or Syrah.