Nachos and Wine for Sunday's Super Bowl

This recipe appeared in my local paper (Ryan King, Associated Press) and I thought I would share it with some Finger Lakes wine recommendations too.

Beef and Bean Layered Nachos

For the nachos:

2 tablespoons canola oil
1 medium yellow onion, diced
6 gloves garlic
1 pound ground beef
1 teaspoon chili powder
2 teaspoons dried oregano
14 ounce can black beans
1 pound bag tortilla chips
3 cups shredded Mexican-blend cheese
6 scallions, chopped
3 medium tomaotes, cored and diced
15 ounce can pitted olives, sliced
1/4 cup jarred jalapeno slices

For the guacamole:

3 avocados, pitted and skinned
Juice of 1 lemon
1/4 cup olive oil
3 tablespoons sour cream
Salt and ground black pepper, to taste
1/4 cup chopped fresh cilantro

Heat the oven to 350 degrees.  In a large saute pan over medium-high, heat the oil.  Add the onion, then saute until the onion is translucent, about five minutes.  Add the garlic, beef, paprika, chili powder, and oregano.  Saute for about seven minutes, then add the beans and set aside.

On a rimmed baking sheet, arange half of the tortilla chips in a single layer.  Top with half each of the cheese, scallions, tomatoes, olives, jalaponenos, and beef mixture.  top with a second layer of tortilla chips, then repeat layering with remaining topping ingredients.

Bake for 10 minutes, or until the cheese has melted.  Meanwhile, in a medium bowl combine the avocados, lemon juice, olive oil, sour cream.  Use a potato masher to mash the ingredients until chunky smooth.  Season with salt and pepper.  When the nachos are done, sprinkle with cilantro, then serve with guacamole.

Wine Pairing Recommendations

Pair this spicy nacho dish with a few full-bodied reds like Finger Lakes Cabernet Franc or Syrah.

Heron Hill 2007 Blaufrankisch
Glenora 2007 Syrah
Fox Run 2006 Cabernet Franc
Hazlitt 1852 2007 Cabernet Franc
Rooster Hill Cabernet Franc / Lemberger
Shaw Vineyard 2003 Cabernet Sauvignon