GRASS-FED RIB EYE NACHOS

Grass-Fed Rib Eye Nachos image

Provided by Food Network

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup heavy cream
1 teaspoon kosher salt
2 cups shredded mixed Monterey Jack, mild Cheddar and sharp Cheddar
1 tablespoon olive oil
1 large white onion, diced
2 jalapeno chiles, seeded and diced
2 tablespoons tomato paste
1 pound grass-fed ground rib-eye steak
Kosher salt and freshly ground black pepper
3 ripe avocados
1/2 bunch fresh cilantro, torn
Juice of 1 lemon
Kosher salt
One 18-ounce bag white tortilla chips
Shredded Cheddar, for garnish

Steps:

For the cheese sauce: Add the butter to a medium, heavy-bottomed saucepan over low heat. As the butter melts, add the flour and slowly mix to make a roux. Cook for a few minutes, then add the cream and salt and let simmer on low heat until thickened, a few minutes more. Slowly fold in the mixed cheeses and keep warm.
For the rib-eye mixture: Heat a large, heavy-bottomed saucepan, then add the oil along with the onions and jalapenos. Saute until the onions are translucent, 3 to 4 minutes, then add the tomato paste and continue to cook, stirring occasionally, 1 to 2 minutes. Add the beef, breaking it up with a spoon, and a big pinch of salt. Cook until the beef is cooked through, another 8 to 10 minutes. Season to taste with salt and pepper. Set aside.
For the smashed avocado: Scoop and smash the avocado flesh into a medium bowl, then add the cilantro and lemon juice. Season to taste with salt.
For the nachos: Spread some chips on a large platter. Top with some cheese sauce, then some meat. Repeat the layering. Top with the smashed avocado and garnish with shredded Cheddar. Serve.