Game Day Nachos

Salsa

1/4 cup diced red onion

1/2 cup diced English cucumber

3 scallions, sliced thin

2 cups cherry tomatoes, halved

1/2 cup packed cilantro leaves

Juice from 2 limes

1 small serrano pepper, seeded and minced

1 avocado, pitted, peeled and diced

Salt and pepper

Chips

1 bag tortilla chips

1 pound beef chuck roast, small dice

1/2 yellow onion, minced

3 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon cumin

1/2 teaspoon cinnamon

1 tablespoon chili powder

Salt and pepper

1/2 cup beer or chicken stock

1 cup canned kidney or pinto beans

2 cups shredded cheddar or jack cheese

Preheat oven to 400 F. Mix all salsa ingredients together. Taste for salt and add more lime juice if necessary. Set aside.

Heat a 4 qt. non-stick braiser or 12" deep fry pan over medium heat. Add chuck and brown on all sides. Remove to a paper towel to drain. Add onions and garlic to the same pan and sweat until translucent, about 3 minutes. Add the tomato paste and spices, and toast another 3 minutes. Add beer, cooked beef and beans, and simmer until the liquid is almost evaporated and the beans are warm. Transfer the mixture to a bowl.

Wipe the pan clean with a paper towel and add one layer of chips. Top with some of the beef mixture and cheese. Repeat layering until all ingredients are used, finishing with a layer of cheese at the top. Heat in the oven until all cheese is melted and the chips are warm and crisp. Top with salsa and serve.