Think of the state of Colorado, and ranching and wrangling come to mind. Certainly, the Denver Broncos team name hearkens back to a time when broncos - and bronco bustin' - were all in a day's work.
Today's Bronco fans will enjoy this cowboy-pleasing snack that comes compliments of Pioneer Woman magazine. And without the sour cream, this is loaded with the healthy fats that avocado and olive oil provide.
1 tbsp. olive oil
1 large onion, diced
2 lbs. ground beef
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. cumin
1/4 tsp. crushed red pepper
1/2 tsp. salt
1/2 tsp. ground black pepper
1 14.5 ounce can pinto or chili beans
1/2 c. hot water
1 1/2 c. shredded Cheddar cheese
1 1/2 c. shredded Monterey Jack cheese
6 Roma or plum tomatoes, diced
1 jalapeno pepper, seeded and diced
3 tbsp. lime juice
1/2 tsp. salt
1 avocado, pitted and diced
Sour cream for topping (optional)
In a skillet, heat the oil over medium heat. Add half of the onion and saute until it begins to soften. Add ground beef. Cook until meat is totally browned.
Drain off excess fat, and stir in spices, beans and hot water. Reduce heat and simmer until liquid is reduced.
In the meantime, combine the rest of the onion with the tomatoes, jalapeno, lime juice and salt. Stir together and set aside.
To build the nachos, place a layer of tortilla chips onto a platter. Top with a layer of the beef and bean mixture. Top that with all but 1/4 c. Cheddar cheese. Add a second layer of tortilla chips, then a layer of the beef and bean mixture, and then a layer of Monterey Jack cheese, reserving 1/4 cup. Add a final layer of tortilla chips, finish off the beef and bean mixture and top with remaining cheeses.
Microwave nachos for 45 minutes or until cheese is bubbly. Sprinkle on tomato mixture and avocado slices; dollop with sour cream, if desired.
Saturday: Chicken strips with hot mustard dip