Not just another beef nachos….the 5 minute, all-natural nachos cheese sauce is what makes this a RIPPER nachos! Plus, my “rules” for how to construct the perfect nachos. 🙂
My Rules for How To Make the Perfect Nachos
Rule #1: The Nachos Cheese Sauce ensures even coverage of cheesy goodness on every single chip which you simply can’t achieve just by using grated cheese. Unless you use an inordinate amount of it! Remember: A corn chip without cheese on it is just a chip – not nachos!
Rule #2: Hot and cold must be separated. Never dump cold guacamole and sour cream on top of hot melted cheese. It will set instantly. Nobody wants nachos with cold cheese. So serve cold toppings on the side!
Rule #3: Use a sturdy corn chip. Now is not the time to use no-brand corn chips! Nobody likes soggy chips and nobody likes chips that break when you score one that is gloriously loaded!
(PS Please note, my hands are extra swollen and puffy in this photo because it was a stinking hot, humid day in Sydney and I have no air conditioning!!! 😉 )
(PPS Oh my. I forgot to put the Pico de Gallo on. Shock horror, I skipped the veggies.)
Rule #4: Freshly grated cheese will melt better….just sayin’….
Rule #5: Homemade seasoning for the beef is better than store bought….just sayin’…..
Rule #6: Build the nachos in single layers to ensure that you don’t end up with a pile of corn chips with no toppings. No one’s interested in plain corn chips at a time like this!
Rule #7: Don’t overbake! The trick is to just melt the cheese and warm the nachos all the way through without burning the corn chips (or – gasp, shock horror – the cheese!).
Extra Rules
Rule #8: Nachos must not be made when alone. Too dangerous.
Rule #9: Beer and/or wine (preferably both) must be present.
Rule #10: No cutlery.
Now that we’re all clear on the rules, here’s the recipe! 😉 – Nagi x
What are YOUR Nachos Rules? Tell me below, and I’ll add them to my list!!! 😉
PS For something a little different, try this Nachos Pie! It’s everything you know and love about nachos – in pie form!
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Ripper Beef Nachos
Ingredients
Beef
- 1 tbsp olive oil
- 2 garlic cloves
- 1/2 onion , finely chopped
- 1 lb / 500g ground beef (mince)
- 2 tbsp tomato paste
- 2 tbsp water
Nachos Seasoning
- 1 tsp each onion powder (Note 1), dried oregano, salt
- 2 tsp each dried cumin powder , paprika
- 1/4 tsp cayenne pepper , or to taste
Nachos
- 14 oz / 400g corn chips , good quality (Note 2)
- 2 cups grated cheese (cheddar, tasty, gruyere, Monterey Jack)
- 1 quantity Nachos Cheese Sauce , warm (Note 3)
Sides/Garnish
- Sliced scallions / shallots
- 1 quantity Proper Guacamole , Restaurant Style
- 1 quantity Pico de Gallo (Note 4)
- Sour cream
Instructions
- Beef: Heat oil in a skillet over high heat. Add garlic and onion, cook until translucent. Add beef and cook, breaking it up as you go. Once beef is cooked, add Nachos Seasoning, tomato paste and water. Cook for a further 2 minutes, then set aside.
- Preheat oven to 180C/350F.
- Spread half the corn chips in a single layer on a baking tray. Drizzle over about 1 cup Nachos Cheese Sauce (see KEY TIPS in Note 3), top with 1/2 the Beef and 1/2 the grated cheese ensuring most of the Cheese Sauce is covered.
- Spread over remaining corn chips, drizzle over remaining Nachos Cheese Sauce, Beef and grated cheese, again ensuring all the Cheese Sauce is covered.
- Bake for 15 minutes or until cheese is melted.
- Serve immediately, garnished with sliced scallions/shallots if using and with Guacamole, Pico de Galloand Sour Cream on the side.
Recipe Notes:
WATCH HOW TO MAKE IT
PS Little video I made for the Nachos Cheese Sauce, also including this Nachos!
Love your comments in your rules – very entertaining!
I can’t abide Nachos made with the big brands – far too salty for me! I second Natures Earth for freshness and taste, and I use the unsalted or lightly salted.
Hi Nagi. I made the cheese sauce and it’s super good! I had to control myself from always tasting while making it.😁 By the way, just want to ask if there’s really no salt that must be added to the ground beef?
Needed a recipe to use some of your slow cooker pulled pork leftovers so did this tonight. Also did all of the sides and it was amazing. Used the scale for 2 and it was so filling because of the amazing sides that we now have some for lunch tomorrow too. Another great one Nagi x
Nachos is a weekly staple in our house but I normally use a seasoning mix from the supermarket. Started browning the mince and realised I didn’t have any seasoning so I rush to the computer – Nagi will not fail me – and there it is, the nachos recipe and I even have ALL the ingredients. Eating now, so much nicer than the bought stuff. I added black beans because it is a cheap and tasty filler, and a tin of chopped tomatoes, just because that’s what I normally do. Thank you. 😀
Loved this recipe! Regular nachos cooker but the tips made this knockout with the whole family. I made the cheesy sauce (was hesistant about adding this in) but you were absolutely right and this was a game change.
I also made the guac and it was fabulous as well. So far 100% success rate with your recipes
Love this recipe as well as the nacho cheese sauce. Added capsicum and olives to the meat as well
When my son requested nachos I knew I needed a good one. First time making them and the result was amazing and an absolute keeper. That cheese sauce was super and so easy to make too.
Hi! Yet another recipe I’m looking forward to making (doing some batch cooking before baby #3 comes and most of the meals are from your blog!). I was thinking of adding beans to this to bulk it up, and I’m wondering what type you would recommend and would it be necessary to alter anything else in the recipe? Thanks!
Hi Miriam, perfect idea, I’d just add some black beans to it to bulk it up!
Thank you so much for sharing great post very detailed explanation about competitor Keyword and learned somethings new.