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  • Summary

    WHEN I WAS YOUNG and growing up in Dallas, our favorite Mexican restaurant was a family-owned hole-in-the wall called Herrera's. It's now expanded to a much larger location, but in the 1970s it was in an old adobe building that had ten tables and to reach the dining room, you had to walk through the kitchen. Dallas went crazy for its soulful cooking, and the waits to get in were often long, but it was worth it. We all had our favorite things to order: for my dad, it was the enchiladas, I loved the tamales, and my mom always went for the crazy nachos. Now, it always surprised me that my mom would order nachos since she ate them at home almost every single day for her lunch. However, she explained that while hers were good, Herrera's Crazy Nachos were the best. In those days—before nachos became a sloppy stack of "chips and stuff"—nachos were a refined, simpler dish, with each individual tortilla chip topped with just cheese, beans, and jalapeños. So when Herrera's added taco meat, guacamole, and sour cream to their crazy nachos, it was considered quite daring and wild. That said, Herrera's crazy nachos were still elegant: each chip was a self-contained bite of all these fantastic flavors. I admit that the name may seem a bit dated to some, as there's really nothing crazy about these nachos at all. But no matter what you call them, they're a fully loaded treat that is great to enjoy when watching games or sitting around and visiting with family and friends. And, if you're like my mom, they make a fine meal, too.

    Ingredients

    • 1 teaspoon vegetable oil
    • 1 pound ground beef
    • 1/2 yellow onion, diced
    • 2 cloves garlic, minced
    • 1 ripe plum tomato (about 2 ounces), seeded, cored, and diced
    • 1 tablespoon chili powder
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • 1/4 teaspoon cayenne
    • 1 canned chipotle chile in adobo, minced, or 1/2 teaspoon chipotle chile powder
    • 1 teaspoon masa harina or cornmeal
    • Salt and black pepper
    • 1 tablespoon fresh lime juice
    • 1 avocado, peeled and pitted
    • 1 jalapeño, stemmed, seeded, and finely diced
    • 2 tablespoons chopped fresh cilantro
    • 1 clove garlic, minced
    • Pinch of ground cumin
    • 1 teaspoon fresh lime juice
    • Vegetable oil, for frying
    • 4 corn tortillas, quartered
    • 1/3 cup refried beans
    • 2 cups (8 ounces) shredded cheddar cheese
    • 1 cup sour cream
    • 2 whole pickled jalapeños, cut into 16 slices
    • Salsa, for serving

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 0 % Daily Value *
    • Total Fat: 0 g 0%
    • Saturated Fat: 0 g 0%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 0 mg 0%
    • Calcium: 0 mg 0%
    • Potassium: 0 mg 0%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0%
    • Sugar: 0 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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