Directions

Preheat the oven to 400°F. Prep a large baking sheet pan by lightly spraying it with cooking oil. Set it aside.

 Heat the olive oil in a large skillet over medium heat. When the oil is bubbling, add the onions and bell peppers, stirring well, and cook until the onions are translucent, about 4 minutes.

Stir in the beef, breaking it up with a large wooden spoon, and cook it until it’s browned, about 6 minutes. Then, add the seasoned black beans, green chilies (being sure to reserve 2 tablespoons), minced garlic and taco seasoning mix to the beef and stir well. Reduce the heat and allow the mixture to simmer on low while preparing the green chile crema.

In a small food processor fitted with a blade, make the green chili crema by pulsing together the reserved green chilies, Frigo® Whole Milk Ricotta Cheese, Frigo® Fresh Mozzarella Cheese, zest and juice of one lime and ¾ of the bunch of cilantro (leaves and stems). Puree until smooth and then taste and add salt and pepper, as desired.

Finally, assemble the nachos. Cover the baking sheet with a layer of tortilla chips. Top with the beef mixture, dollop with spoonfuls of the green chili crema and sprinkle with the Frigo® Crumbled Feta Cheese and corn kernels. Repeat by topping with another layer of tortilla chips, beef mixture, green chili crema, Frigo® Crumbled Feta Cheese and corn kernels. When all your tasty ingredients are layered on to the sheet tray, place it in the oven for 12–15 minutes, or until the cheese is melted and the tortillas are lightly browned.

Remove the nachos from the oven and finish them with the remaining cilantro, sliced avocado, sliced radishes and salsa. Serve immediately with lots of napkins!

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.