Bandits' Nachos

Usually when you go to a restaurant and order nachos, this pile of chips come out.  It doesn't have nearly enough cheese.  There are way too many olives (but in my opinion, one olive, is too many olives).  And by the time you get to the bottom, the chips are all soggy and there are no toppings left.

It's a major problem.

Well, there's this one restaurant that knows how to do it right.  So, if you're ever in Park City, UT, you have to stop in at Bandits.  First of all, it is the only semi-affordable restaurant in the highly overpriced ski town.  Second of all, their nachos are practically worth the trip.

Every time Austin and I go home, Austin insists on going to get some Bandits' Nachos (and a giant mug of their "Cowboy Lemonade").  Austin's not really the type of person to have strong opinions, so when he insists on something - you kind of assume it's worth it.

There are a couple of things that make these (copycat) nachos special: baked beans and big chunks of tri-tip.

BANDITS' NACHOS
tortilla chips
cheddar cheese, shredded
1 tomato, diced
1/2 c. baked beans, drained
4 green onions, diced
1 lb. tri-tip
guacamole
sour cream
salsa

1.  Grill tri-tip to your desired "done-ness."  Cut into chunks.

2.  Place a piece of parchment paper on a cookie sheet.  Spread out an even layer of tortilla chips.  Cover with cheese.  Top with tomatoes, baked beans, green onions, and steak.

3.  Place under the broiler (on high) - watch closely so the chips don't burn - cook until the cheese is melted.

4.  Top with guacamole, salsa and sour cream.

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