Restaurant Style Nachos with Chipotle Crema

• Meat

  • 1 Taco meat, Cooked

• Produce

  • 1 Bell pepper
  • 1 Chipotle pepper
  • 3 Green onions
  • 1 Pickled jalapeno, slices (or fresh

• Canned Goods

  • 1 cup Refried beans

• Condiments

  • 1 tbsp Adobo sauce
  • 1 small can Black olives
  • 2 tsp Lime juice
  • 1/4 cup Salsa

• Baking & Spices

  • 1/4 tsp Salt

• Dairy

  • 2 cups Cheddar cheese
  • 3/4 cup Heavy whipping cream
  • 3/4 cup Sour cream

Found on simplywhisked.com

Description

Ingredients

• ¾ cup sour cream
• ¾ cup heavy whipping cream
• 1 chipotle pepper (from a can with adobo sauce)
• 1 tablespoon adobo sauce
• 2 teaspoons lime juice
• ¼ teaspoon salt
• Cooked taco meat (about 1 pound ground chuck, cooked with taco seasoning)
• 1 cup refried beans
• ¼ - ½ cup salsa (depending on thickness of salsa)
• 1 bell pepper, chopped
• 3 green onions, sliced
• Pickled jalapeño slices (or fresh, if preferred)
• 2 cups shredded cheddar cheese
• 1 small can, sliced black olives (about ½ cup)

Directions

• Preheat oven to 400˚F (200˚C).
• In a small bowl, whisk together the crema ingredients. Refrigerate until ready to use.
• In a small bowl, stir together the refried beans and salsa. Set aside.
• Lin a baking sheet with tortilla chips. Sprinkle with a small layer of cheese.
• Top with taco meat and drop spoonfuls of refried bean mixture on top of the chips.
• Evenly sprinkle with bell pepper, green onion, and jalapeño slices. Top with remaining cheese.
• Bake for 10 - 15 minutes or until cheese is fully melted.
• Remove from oven and top with olives and chipotle crema.