Prep Time: 20 Minutes

Cook Time: 10 Minute

Serves: 4-6

Suggested Pairing: Chimay Dorée (Gold) and Grande Réserve (Blue)

1.) Preheat oven to 350 degrees.

2. In a large pan on medium-low, sweet onions in olive oil until translucent, about 5-7 min. Add garlic and cook one minute longer. Add ground beef to pan and turn heat up to medium-high. Cook until browned. Drain excess fat if needed. Add cumin, smoked paprika, chili powder to beef and cook for 1-2 minutes. Stir in tomato sauce and chipotle sauce. Season well with salt and pepper.

For the salsa: Combine all ingredients in a large bowl and add salt and pepper to taste.

Assemble the nachos by placing in a large bowl. Cover nachos with ground beef and avocado salsa. Heat raclette cheese, just before serving, by broiling cheese 6 inches below heat  until melted, for about 4-5 minutes. Allow to melt over top of the nachos evenly and serve immediately.