I am getting down to the bare minimum in my pantry and fridge making room for Thanksgiving. This is what I came up with using ground beef and masa harina that I had on hand.
Measurements are approximate.
1 lb ground beef
1 small onion, chopped
1 1/2 T chili powder
1/2 t each: cumin, Mexican oregano
salt to taste
2/3 cup beef broth
10 corn tortillas, cut into strips and fried crisp
2 cups shredded Mexican blend cheese
1/2 cup sour cream
In a large frying pan over medium heat cook ground beef and onion til meat is brown. Drain well. Return to pan and stir in garlic and spices, cooking a few seconds. Stir in broth. Simmer 15 minutes, or til liquid is absorbed.
Remove from heat. Taste and adjust as desired.
Preheat oven to 350°F. Spray a 13 x 9" baking pan with cooking spray.
Layer 1/2 of tortillas in bottom of pan, making sure bottom is covered.
Dollop with 1/2 of meat mixture. Top with 1/2 of shredded cheese. Repeat layers, ending with cheese. Top with sour cream in dollops.
Bake for about 20 minutes or til cheese and sour cream are melted and nachos are heated through.
I served the nachos topped with homemade salsa.