Ripper Beef Nachos

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!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Ripper Beef Nachos

Author: Nagi | RecipeTin Eats

Prep: 20 mins

Cook: 15 mins

Total: 35 mins

Dinner, Game Day, Party

Tex-Mex

4.96 from 24 votes

Servings8 -12

Tap or hover to scale

Print

• 276
• 19.6K
• 136

The nachos cheese sauce takes 5 minutes to make and will take your nachos to the next level, ensuring even coverage of cheese goodness over every chip! You can substitute the homemade Nachos Seasoning with 1 packet store bought taco seasoning.

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:

1. Onion powder can be substituted with garlic powder.

2. Use sturdy corn chips, not thin ones. Otherwise they will get soggy! My favourite (I'm in Sydney, Australia) are the Nature's Earth Corn Chips from Harris Farms. Otherwise plain Doritos are fine.

3. The Nachos Cheese Sauce is my secret that takes this Nachos to the next level! It ensures even coverage of cheese on all the chips! Make sure it is warm so it's pourable.

If you make it ahead, just reheat in the microwave (easier than stove). DO NOT thin with milk or water, otherwise you will make it watery and it will make the chips soggy.

Use a pouring jug for even coverage. And lastly, try not to have any of the Nachos Cheese Sauce exposed for baking i.e. cover it as much as you can with beef, grated cheese or corn chips. Reason is that even though it is made with all-natural ingredients i.e. no processed cheese, it melts in the oven like processed cheese i.e. a skin forms and it turns brown very quickly.

4. Simple Pico de Gallo - toss together diced deseeded tomatoes, finely chopped red onion, chopped cilantro/coriander, lime juice, salt and pepper.

5. Nutrition: Sorry guys, can’t bring myself to calculate the nutrition for this! 😉

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

WATCH HOW TO MAKE IT

PS Little video I made for the Nachos Cheese Sauce, also including this Nachos!

SaveSave