Recipe - Beefy Nachos

6 Flour tortillas; cut into
eighths
6 Corn tortillas; cut into
eighths
Oil; for frying
Emeril's Essence; see * Note
1 tablespoon Olive oil
1 pound Lean ground beef
1 cup Minced onions
Salt; to taste
Cayenne pepper; to taste
1 tablespoon Chili powder
1 teaspoon Cumin
1 tablespoon Minced garlic
1 cup Veal stock
One fourth pound Grated Cheddar cheese ;
(abt 1 cup)
One fourth pound Grated Jalapeno Monterey
Jack cheese; (abt 1 cup)
1 cup Shredded lettuce
1 cup Peeled; seeded and chopped
Roma tomatoes
One half cup Sour cream
One fourth cup Pickled jalapenos
1 tablespoon Chopped cilantro

* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.

Preheat the fryer. When the oil is hot, fry the tortillas in batches,
until crispy, about 2 to 3 minutes, stirring constantly. Remove the
chips from the oil and drain on a paperlined plate. Season the chips
with Emeril's Essence. In a large saute pan, heat the oil. When the
oil is hot, add the ground beef, stirring constantly. Season the beef
with Essence. Brown the beef for 2 minutes. Add the onions and
continue to brown for 3 to 4 minutes. Stir in the chili powder,
cumin, and garlic. Add the stock and bring the liquid to a simmer.
Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove
the pan from the heat. Lay the chips on a large platter. Spoon the
beef mixture over the chips. Sprinkle the meat with the two cheeses.
Top the cheese with the lettuce, tomatoes, sour cream and jalapenos.
Garnish the nachos with the cilantro. This recipe yields 4