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OxfordPress.com

Sloppy Jacks Nachos

By Ann Heller

Dayton Daily News

What can be more Midwest than Sloppy Joes. This recipe borrows that favorite and pairs it with Monterey Jack cheese for Sloppy Jacks Nachos.

Makes one 12- by 18-inch tray

For the Sloppy Joes:
2 teaspoons canola oil
1 cup diced onion
2 cloves garlic, minced
1 teaspoon ground red chile
1 pound lean ground beef
3/4 cup ketchup
1 teaspoon red wine vinegar
Salt and freshly ground black pepper

For the Nachos:
5 ounces corn tortilla chips
3 cups shredded Monterey Jack cheese
1/2 finely diced green bell pepper
1/4 cup finely diced red or green onion

Warm the oil in a large skillet over medium-high heat. Add the onion and cook until translucent, stirring occasionally. Stir in the garlic and ground chile and cook another minute. Dump in the ground beef and cook until crumbly and no longer pink, breaking up large chunks as it cooks. Stir in the ketchup and cup water. Reduce the heat and simmer for about 15 minutes, stirring occasionally. The mixture should be moist and glazed, neither dry nor liquidy. Stir in the vinegar, and salt and pepper to taste. The mixture can be made 2 days in advance; reheat before using.

Preheat broiler. Arrange rack 6 inches from the broiler unit.

Arrange chips on a 12- by 18-inch baking sheet or ovenproof platter. Sprinkle on half the cheese, then spoon on dollops of the meat mix. Top with remaining cheese, bell pepper and onion. Broil until the cheese is melted and bubbly, about 2 to 3 minutes.