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Uptown, Get Down Filet-of-Beef-Topped Nachos


  • 1 teaspoon ground cumin

  • 1 1/2 pounds beef filet, cut into chunks

  • 1/4 cup grated or minced onion

  • 1/4 cup finely chopped flat-leaf parsley

  • 1 egg yolk, beaten

  • Coarse salt and pepper

  • About 5 cups tortilla chips (6 ounces), such as Xochitl

  • 1 can spicy refried beans (16-ounces)

  • 1/4 cup beef stock

  • 1 teaspoon ground cumin

  • 1 can diced tomatoes with green chiles (15-ounces), drained

  • 1 1/2 to 2 cups shredded white cheddar or Monterey Jack cheese

  • 1 1/2 tablespoons butter

  • 1 cup sour cream mixed with 1 tablespoon horseradish, 2 tablespoons snipped chives, salt and pepper, for garnish

  • Extra chives, garnish


Pre-heat the broiler. Using a food processor or a stand mixer fitted with the meat grinder attachment, grind the meat. Preheat a cast-iron skillet over medium-high heat. In a bowl, mix together the meat, onion, parsley, egg yolk, salt and pepper. Form the mixture into 4 patties. In a 12- to 13-inch casserole, arrange the tortilla chips in an even layer. In a small pan, heat the refried beans and stir in the beef stock to thin them a little; season with the cumin. Dollop the refried beans on top of the chips, then top with tomatoes and cheese. Bake in the center of the oven until cheese has melted, 12-15 minutes. In a large, hot skillet, melt the butter. Add the beef patties and cook, turning once, for 2-3 minutes. Flip and cook for 2 more minutes, then remove the patties and arrange the meat on top of the nachos. To serve, dot the nachos with sour cream mixture and a sprinkling of extra chives.