What’s book club without wine and hors d’oeuvres? The characters of The Book Club Play pick a recipe to make for each meeting, and now you can join them! Below is Jen’s choice: nachos with refried beans.
PLUS we partnered with Metro Wines Asheville to give you some wine pairing recommendations that you can pick up at a 15% discount! Scroll down to learn more.
Prep time: 15 minutes | Cook time: 15 minutes | Serves 6
For the spice mix:
- 2 tablespoons chili powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
For the nachos:
- 1 teaspoon vegetable oil
- 1 pound ground beef (80:20 lean-to-fat ratio)
- 16 ounces (2 cups) refried beans, canned
- 1/4 cup water
- 1 large bag of tortilla chips
- 4 ounces cheddar cheese, grated (about 2 cups), plus more for topping
- 4 ounces Colby Jack cheese, grated (about 2 cups), plus more for topping
- 1 cup pico de gallo, plus more for topping
- 1/4 cup chopped cilantro
- 1 sliced jalapeño (pickled or fresh)
Optional toppings: Guacamole, Salsa, Sour cream, Canned black olives, Sliced green onions, Shredded lettuce, Corn, Hot sauce
- Preheat the oven to 350°F.
- Make the taco spice blend: Combine all of the spices (chili powder through cayenne) together in a small bowl.
- Make the beef and bean topping: Heat the vegetable oil on medium high heat until it begins to shimmer. Add the ground beef to the pan and season it with all of the taco spice blend. As the meat cooks, use a spoon to break the meat up into crumbles. Cook for about 8 minutes until the meat has browned and drain the fat using a colander. Return the meat to the pan and add the refried beans and the water. Heat the mixture until the beans are smooth and warmed through. Reduce the heat to low and keep the beef-bean mixture warm while you prepare the chips.
- Toast the chips: On a 13×18-inch oven-safe platter or sheet pan, arrange the tortilla chips in a single layer, overlapping them slightly. Toast the chips in the preheated oven for 5 minutes, or just until you begin to smell their aroma.
- Assemble and bake the nachos: Carefully remove the pan from the oven and top with one half of the shredded cheeses. Allow the heat from the chips to melt the cheese slightly before topping the chips with the beef and bean mixture. Sprinkle the remaining cheese over the beef and return the pan to the oven for 5 minutes, or until the cheese has fully melted.
- Top and serve: Top the nachos with the pico de gallo, chopped cilantro, jalapeño slices, or any of your preferred toppings. Serve hot.
Wine Pairings via Metro Wines
Bold, spicy fare pairs best with fruity, textured wines that are low in tannins. The fruit stands up to the bold flavors and offsets some of the heat. Tannins can clash with chilies, so best to go with an easy drinking red.
Montinore Borealis white blend $15: A Pinot Gris blend that is better than the sum of its parts. Fruity but not jammy. The crispness cuts through the cheese’s fat, getting you ready for the next bite.
The Whole Shebang California Red Blend $15: One of the few value wines where the grapes are hand picked at the peak of their ripeness, then aged in French Oak barrels. Top quality without pretension.
Suriol Cava $22: A gorgeous sparkling wine made with traditional methods and indigenous grapes. This results in one of the more complex sparklers out there.
To redeem the discount, call 828-575-9525 and Metro Wines can provide details regarding curbside pickup. You can pay over the phone or when you arrive.