I made this for the Super Bowl and it was my first Rachel Ray dish. It was unbelievable! I can't wait to have another reason to make this!
2 bags corn tortilla chips (different colors, different flavors, all the same- your pick). Arrange a mixture of the corn chips on a very large platter or use your broiler pan as a platter (I got a disposable roasting pan).
Pico de Gallo Salsa:
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfulls, cilantro leaves, finely chopped
Combine salsa ingredients in a bowl and set aside for the flavors to marry.
Beef and Beans Topping:
1 tablespoon extra-virgin olive oil
1lb ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded & chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
1 to 2 teaspoons cayenne pepper sauce, giving you medium to hot heat level
1 can black beans (15 oz) drained
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4lb pepper jack cheese, shredded (about 2 1/2 cups)
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat. Pour the cheese sauce evenly over the chips and top evenly with beef and beans and the salsa. Serve immediately or garnish with additional toppings (sour cream, avocado, etc).