MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bricklayer-Style Nachos
Categories: Vegetables, Pork, Chilies, Cheese, Breads
Yield: 7 servings

2 lb Ripe Roma tomatoes
+=OR=+
30 oz (2 cans) fire-roasted
- tomatoes
8 oz Thick-cut bacon; thin
- sliced
8 oz Fresh Mexican chorizo
1 1/2 lb Beef sirloin; excess fat
- removed, in 1/2" pieces
Salt & black pepper
1 md White onion; halved,
- slivered
2 Jalapeno or serrano chilies;
- halved, seeded, sliced
2 cl Garlic; fine chopped
1 1/2 lb Tortilla chips
12 oz Shredded Mexican melty
- cheese
1 Ripe avocado; halved, pitted
- fine chopped
1 c Crumbled queso fresco
8 Scallions; trimmed, thin
- sliced

If using fresh tomatoes, place them on a small baking
sheet covered with aluminum foil. Place them under the
broiler for 8 to 10 minutes, turning halfway through,
until charred, mushy and juices have begun to run.
Remove from heat. Once cool enough to handle, chop them
without discarding any of the juices, seeds or charred
skin.

Heat a large (12") skillet over medium-high. Add the
bacon and cook, stirring occasionally, until it browns
slightly and renders some of its fat, 3 to 4 minutes.

Add the chorizo to the bacon, and cook, breaking the
sausage into smaller pieces using a wooden spoon as it
begins to brown and crisp, 3 to 4 minutes.

Add the beef, season with salt and pepper and cook,
stirring a couple times, until it begins to brown, about
4 minutes. Incorporate the onion and jalapeño and cook
until they begin to wilt, 2 to 3 minutes. Add the garlic
and stir until fragrant but not browned, less than 1
minute.

Stir in the fresh or canned chopped tomatoes with their
juices and cook over high, stirring occasionally, until
saucy, 2 to 3 minutes. Season to taste with salt.

Set the rack in the middle of the oven and heat to 400
degrees. Place all the tortilla chips in a half sheet
pan or large baking sheet in an even layer. Cover the
chips with the bricklayer meat mixture and all of its
chunky salsa. Cover with the shredded cheese. Bake until
cheese has completely melted, 8 to 10 minutes.

Garnish with the avocado, crumbled queso fresco and
scallions. Dig in while hot!

By: Pati Jinich

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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