There are dinners that call for adventurous flavors, daring cooking techniques, or refined palate-pleasers. Then there are days you want both a boatful of nachos and a thick, meaty burger. Why not have both? Gooey cheese, dotted with spicy jalapeño and crunchy tortilla, tops a juicy beef patty, with taco-flavored taters on the side. Having both nachos and a burger for dinner isn't hoity-toity bon appétit-ness, but it is pure deliciousness.
Cut potatoes into ½" wedges. Place on prepared baking sheet and season with 1 Tbsp. olive oil and half the taco seasoning (reserving remaining for burger). Massage seasoning into potatoes.
Roast in hot oven, 15 minutes.
While fries roast, halve, seed, and remove ribs from jalapeño. Rub with ½ tsp. olive oil.
After 15 minutes, carefully add jalapeño to baking sheet. Roast until jalapeño is tender and potatoes are browned, 9-12 minutes.
While fries roast, form burgers.
Make the Patties
In a mixing bowl, combine ground beef, remaining taco seasoning, and half the cheese (reserve remaining for cheese sauce).
Form mixture into patties, 4-5" in diameter.
Toast Buns and Cook Burgers
Place a large non-stick pan over medium-high heat. Add buns to dry, hot pan and toast until lightly browned, 2-3 minutes.
Remove buns from pan. Keep pan over medium-high heat and add ½ tsp. olive oil. Add patties to hot pan and cook until burgers reach a minimum internal temperature of 160 degrees, 4-6 minutes per side.
Remove burgers to a plate. Wipe pan clean and reserve.
Make the Cheese Sauce
Return pan used to cook burgers to medium-high heat and add half the cream.
Bring to a boil, then immediately remove from burner. Stir in remaining cheese and a pinch of salt.
Finish the Dish
Coarsely chop jalapeño.
Plate dish as pictured on front of card, placing burger on bun and topping with cheese sauce, japapeño (to taste), and tortilla strips. Bon appétit!