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!
Made this aptly named dish tonight. Served to 16 station staff and it was, of course, a sensation. Nagi, I use your recipes so often and can’t wait for your cookbook. Thankyou 😘
Hi Nagi,
Can you use pre shredded cheese when layering with beef. Have noted not to use pre shredded with cheese sauce.
I always prefer to grate my own as it melts better but pre-shredded would be ok in nachos. You are correct though – do NOT use it in sauces!! N x
Lovely, I doubled the spices and added a can of black beans and can of tomatoes. And hid some extra veggies in there, zucchini, capsicum, carrot.
Woo hoo!! Making the nachos healthy Courtney!! N x
Loved this recipe. Thanks Nagi! Cheese sauce so yum – like a Mexican lasagna ! X
Woo hoo!! I am glad you liked them Sarah! N x
This recipe is a game changer for nachos! I didn’t have the can of milk called for in the cheese sauce, so used a smaller amount of milk + some of my sourdough starter (its extremely great at thickening creamy sauces). We do nachos quite often (and load up on veg to call it a balanced dinner) but have never done it this way. Nagi, your recipes never disappoint. Thank you for always providing just what we need in our lives!
Made this for the Super Bowl this past weekend and these Nachos were AMAZING!! Crowd favorite….that cheese sauce!!!
Oh yes….CHEEEEEESE!! 🧀🧀🧀 !!! N x
Made this recipe for the nfl divisional playoff game tonight.
They came out awesome!
Only change I made was I put the Pico right on my pile, the wifey did not
Thank you, thank you recipetineats we have been making your chicken nachos for ages but tonight we tried your beef nachos with the cheese sauce, which initially I was a bit reluctant about, but YUM! This seriously was the best nachos we have ever eaten so thank you for sharing this ❤️
It’s hard to go wrong with nachos! N x
I made this prior to Christmas, the cheese sauce element took us all back to our years living in Manila where the big Americano brand restaurants served Nacho Grande. Your sauce is the component I was missing for the last few years I’m my home attempts. My family all died dead in food heaven with your recipe. The sauce is the key. X
This was the best! Quick Friday night meal & leftovers for the next day! Too much for the two of us, hubby was VERY happy. That cheese sauce is the bomb 🙂
Can the cheese sauce and mince mixture be pre prepared and frozen?
5 stars from my kids. 😀