BEEFY NACHOS

FOR THE TORTILLA CHIPS:
oil for frying*
6 flour tortillas, cut into eighths
6 corn tortillas, cut into eighths
Emeril's Essence
FOR THE BEEF MIXTURE:
1 tbsp olive oil
1 lb lean ground beef
1 cup minced onions
1 tbsp chili powder
1 tbsp minced garlic
1 tsp cumin
cayenne pepper to taste
salt to taste
1 cup veal stock
FOR THE NACHOS:
1/4 lb grated cheddar cheese (about 1 cup)
1/4 lb grated jalapeno Monterey jack cheese (about 1 cup)
1 cup shredded lettuce
1 cup peeled, seeded and chopped Roma tomatoes
1/2 cup sour cream
1/4 cup pickled jalapenos
1 tbsp chopped cilantro

TO PREPARE THE TORTILLA CHIPS:
Preheat the fryer.

When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with Emeril's Essence.

TO PREPARE THE BEEF MIXTURE:
In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with Essence. Brown the beef for 2 minutes.

Add the onions and continue to brown for 3 to 4 minutes.

Stir in the chili powder, garlic, cumin, cayenne pepper, and salt. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat.

TO ASSEMBLE THE NACHOS:
Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro.

Servings: 4