AuthorRetroRuth
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From Newspaper Clipping, 1985

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 1 pound ground beef
 3 tbsp olive oil
 3 cups chopped leeks3 to 4 1-inch diameter leeks
 2 Anaheim chiliesseeded and minced
 1 jalapenoseeded and minced
 1 10 3/4 oz can double-strength chicken brothundiluted
 ¼ cup ketchup
 3 tbsp wine vinegar
 1 tbsp cumin powder
 10 corn tortillas, quartered
 3 cups shredded cheddar cheesedivided
 sour cream
 salsa or taco sauce

1

In a large skillet, brown the ground beef over medium-high heat. Drain off the fat. Add olive oil, heat, then add the leeks and chilies and saute until the leeks are tender, about 3 minutes. Stir in undiluted chicken broth, ketchup, vinegar, and cumin, and continue cooking over medium heat until the liquid reduces, and the mixture is very thick and richly caramelized in color, about 8 or 10 minutes.

2

Note: The topping may be pre-: pared to this point, refrigerated, and reheated before assembling nachos.

3

Fry the corn tortilla quarters, no more than 5 or 6 at a time, in hot oil until golden brown and crisp; drain on absorbent paper towels·. To assemble for nachos, layer the tortilla chips on a large cookie sheet or pizza pan. Sprinkle on about ½ of the cheese, then spoon the leek mixture on top of the chips and cheese, making sure most of the chips get at least a portion of the mixture. Sprinkle on remainder of shredded cheese, then broil until the cheese is melted and golden. Serve immediately, with sour cream and salsa on the side or spooned over the entire platter.
Yields 4 to 6 servings.

Ingredients

 1 pound ground beef
 3 tbsp olive oil
 3 cups chopped leeks3 to 4 1-inch diameter leeks
 2 Anaheim chiliesseeded and minced
 1 jalapenoseeded and minced
 1 10 3/4 oz can double-strength chicken brothundiluted
 ¼ cup ketchup
 3 tbsp wine vinegar
 1 tbsp cumin powder
 10 corn tortillas, quartered
 3 cups shredded cheddar cheesedivided
 sour cream
 salsa or taco sauce

Directions

1

In a large skillet, brown the ground beef over medium-high heat. Drain off the fat. Add olive oil, heat, then add the leeks and chilies and saute until the leeks are tender, about 3 minutes. Stir in undiluted chicken broth, ketchup, vinegar, and cumin, and continue cooking over medium heat until the liquid reduces, and the mixture is very thick and richly caramelized in color, about 8 or 10 minutes.

2

Note: The topping may be pre-: pared to this point, refrigerated, and reheated before assembling nachos.

3

Fry the corn tortilla quarters, no more than 5 or 6 at a time, in hot oil until golden brown and crisp; drain on absorbent paper towels·. To assemble for nachos, layer the tortilla chips on a large cookie sheet or pizza pan. Sprinkle on about ½ of the cheese, then spoon the leek mixture on top of the chips and cheese, making sure most of the chips get at least a portion of the mixture. Sprinkle on remainder of shredded cheese, then broil until the cheese is melted and golden. Serve immediately, with sour cream and salsa on the side or spooned over the entire platter.
Yields 4 to 6 servings.

Nachos With Leeks And Chilies

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