SLOPPY JACKS (NACHOS)

2 teaspoons canola or vegetable oil
1 cup diced yellow onion
2 cloves garlic, minced
1 teaspoon ground red chile*
1 pound 95% lean ground beef
3/4 cup ketchup
1/2 cup water
1 teaspoon red wine vinegar
2 teaspoons minced fresh parsley (optional)
salt and freshly ground black pepper (to taste)
4 to 5 ounces corn tortilla chips
8 ounces Monterey Jack cheese, shredded
1/2 cup finely diced green bell pepper
1/4 cup finely diced red or green onion

Warm oil in a large skillet over medium-high heat. Add yellow onion; cook until translucent, stirring occasionally.

Stir in garlic and ground chile; cook another minute, until the garlic softens.

Add beef; cook until crumbly and no longer pink, breaking up large chunks as it cooks.

Stir in ketchup and water. Reduce the heat and simmer about 15 minutes, stirring occasionally. The mixture should be moist and glazed, neither dry nor liquid.

Stir in vinegar, parsley, and salt and pepper to taste. (The mixture may be made 2 days in advance; reheat before using.)

Preheat the oven to 475 degrees F or preheat the broiler, placing the rack 7 inches from the heat source.

Arrange the chips on a 12-by-18-inch baking sheet or ovenproof platter. Sprinkle with half the cheese, then spoon on dollops of the meat mixture. Top with the remaining cheese, bell pepper and red or green onion.

Bake for 5 to 7 minutes or broil until the cheese melts.

*This recipe uses ground red chile, sold in specialty stores and ethnic markets. Any variety of chile will do, although heat levels will vary widely. In a pinch, substitute dried red pepper flakes or cayenne to taste. Do not use chili powder, which contains cumin and other ingredients in addition to the dried chile peppers.

Makes 6 appetizer servings
Source: Macho Nachos by Kate Heyhoe