I've been wanting to make them at home ever since, and finally did it today for dinner. And took lots of photos, lol.
Make these soon, you'll really enjoy them, I think.
Ruthie's Skillet Nachos
You'll need some pinto beans; either cooked from dry yourself, or a couple of cans. I used a can of Ranch beans with jalapenos and a can of regular pinto beans. Don't drain, just pour both into a skillet, and season as desired. Mine has Spicy Tony Chachere's, Arizona Gunslinger hot sauce, and some minced garlic. Heat these on low heat, stirring occasionally, as you chop the veggies.
I forgot a picture of the veggies, LOL - but I chopped fresh tomato, onion, avocado, cilantro, and serrano peppers. After chopping those and setting them aside, cut up your meat and cook it in a separate pan with some spices or just salt and pepper. Cook it like you would fajita meat.
Now, for the homemade chips. Quarter small corn tortillas, and fry quickly in hot oil. Flip once while frying. Salt while hot. Keep a close eye, it only takes a minute or two for them to be done.
You kinda find yourself juggling a bit, LOL
Somewhere in the middle of all this, when the meat is almost done, take a potato masher and mash up the beans to a thick consistency. You still want them a little chunky. Stir and let them simmer on low to thicken them up a bit.
When the chips are done, and the meat is cooked, sprinkle the meat cubes on top of the beans.
Add the veggies in a nice layer.
Spread about a cup of sour cream over the top. I used low fat and it was great.
Sprinkle with grated cheese to cover.
Next, place in the oven and broil until the cheese is nicely browned.
Scatter a few chips (or a bed of lettuce) on your plate, and top with the hot nacho filling. Add some salsa, and go to town! lol