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Home Mexican Recipes

Ripper Beef Nachos

By:Nagi
Published:22 Jan '16Updated:18 Feb '20
119 Comments
Recipe v Video v

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. 🙂

Ripper Beef Nachos - The secret to the ultimate nachos is a 5 ingredient, 5 minute Nachos Cheese sauce!

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!

Beef Nachos - made this for book club, everyone went WILD over it!! The cheese sauce is what makes it!!!

Ripper Beef Nachos - The secret to the ultimate nachos is a 5 ingredient, 5 minute Nachos Cheese sauce!

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.)

Ripper Beef Nachos - The secret to the ultimate nachos is a 5 ingredient, 5 minute Nachos Cheese sauce!

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!).

Ripper Beef Nachos - The secret to the ultimate nachos is a 5 ingredient, 5 minute Nachos Cheese sauce!

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!

Ripper Beef Nachos - The secret to the ultimate nachos is a 5 ingredient, 5 minute Nachos Cheese sauce!

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Ripper Beef Nachos - The secret to the ultimate nachos is a 5 ingredient, 5 minute Nachos Cheese sauce!

Ripper Beef Nachos

Author: Nagi | RecipeTin Eats
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Dinner, Game Day, Party
Tex-Mex
4.98 from 37 votes
Servings8 -12
Tap or hover to scale
Print
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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!

 

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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119 Comments

  1. Dorothy Dunton says

    January 25, 2016 at 1:00 pm

    Hi Nagi Made these tonight for the anniversary of our first date 29 years ago – Gary approved and I thought he was going to drink the cheese sauce! Thank you! 🙂

    Reply
    • Nagi | RecipeTin says

      January 25, 2016 at 8:19 pm

      Ohhhhhh…..I am all flushed with happiness that you made THIS for your anniversary!! Happy first-date-anniversary!! You two are just so cute, so SO cute. 🙂 Sending you both a congratulations-virtual-hug all the way from Sydney!! <3 N x

      Reply
  2. Helen @ Scrummy Lane says

    January 25, 2016 at 2:11 am

    I spotted a nacho without any toppings on! Hahaha … only kidding, my dear Nagi. These look absolutely perfect. I love your fab tips. I’m afraid I don’t have any to add, as I’ve never made proper nachos at home (shock horror), but one thing’s for sure – I’m going to give these a go soon!
    One thing left to say today – HAPPY AUSTRALIA DAY! Hopefully I’ll be there next year to celebrate with you guys! 🙂

    Reply
    • Nagi | RecipeTin says

      January 25, 2016 at 7:36 pm

      GASP – NO!!! 😉 Oh well, dunk it in guac! HAPPY AUSTRALIA DAY to you too!! After all, this is your adopted home!! 🙂 Come HOME HELEN!!

      Reply
  3. Tara | Deliciously Declassified says

    January 25, 2016 at 1:20 am

    Nachos make the best dinner! I don’t make them at home nearly as much as I should…. These look unbelievable – YUM!

    Reply
    • Nagi | RecipeTin says

      January 25, 2016 at 7:35 pm

      My bottom would kill me if I made nachos as often as I want to!!

      Reply
  4. Tania | My Kitchen Stories says

    January 24, 2016 at 12:20 pm

    Lovely idea. I always thought I was being over the top when i made a parmesan cream for my nachos but I am sooo glad to see that it is acceptable. I must try your cheese sauce . I never thought of evaporated milk!

    Reply
    • Nagi | RecipeTin says

      January 25, 2016 at 7:32 pm

      *Ears perk up* Parmesan cream??? Tell me you have that on your site…..

      Reply
  5. The Hungry Mum says

    January 24, 2016 at 11:12 am

    Nachos should def be in the food pyramid, I could eat it almost every day #greedy. As always, your looks so lush, and I love your rules 🙂

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:54 am

      BA HA HA!!! The food pyramid, I remember that from SCHOOL!! And you are so right. The peak or the base? Base = more. 🙂

      Reply
  6. Steven says

    January 24, 2016 at 10:51 am

    I learned how to construct nachos in 1974 in Austin, TX, USA. The way Bob, our Channel 36 TV weatherman instructed me to do it was to spread a layer of refried beans on a round corn chip, add grated cheddar, a salsa of your choice and broil until bubbly.

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:51 am

      YES to refried beans with nachos!! 🙂

      Reply
  7. Jem @ Lost in Utensils says

    January 24, 2016 at 8:49 am

    5 stars
    I’m thinking this will be my dinner tonight. Love the idea of an even amount of cheesy goodness through the sauce. And yes, never eat nachos alone!!!

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:51 am

      I know, right??? It was so dangerous when I made this for the photos! It took great restraint not to inhale as much as I could!!!

      Reply
  8. Kathleen | Hapa Nom Nom says

    January 24, 2016 at 7:21 am

    5 stars
    Oh my, my, my… what do we have here? I spy with my little eye, quite possibly my very favorite, can’t resist, near addict proportions – nachos! Forget snacking, I would make a meal out of this! And I agree 1000%, a chip without cheese on it is just a chip, it’s not a nacho. Skimping on the cheese is my biggest pet-peeve when it comes to the perfect nacho dish. Definitely no skimpy topping here! Sharing everywhere!

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:50 am

      GASP – who would skimp on cheese with nachos?? I mean, if we’re going to have a calorie blow out, do it properly!!! 🙂

      Reply
  9. Jan (agluttonouswife) says

    January 23, 2016 at 3:24 pm

    I think we would be firm friends just from reading your rules Nagi!!! hehehe I’ll bring the wine 😉 Jan x

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:40 am

      Glad you’re on board!! OK, I’ll do the margaritas!!!

      Reply
  10. Abbe @ This is How I Cook says

    January 23, 2016 at 3:06 pm

    Margaritas. Need margaritas. And my own plate. Oh. That tray will do!

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:40 am

      YES!! Margaritas! How did I forget that???!!!

      Reply
  11. Nancy | Plus Ate Six says

    January 23, 2016 at 1:07 pm

    5 stars
    You’re hilarious – I love your rules. I always go for maximum exposed surface area of nachos to ensure maximum cheese coverage but you have that in there. And beer. Beer is a must.

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:39 am

      I agree!!! Tray bake is the way to go 🙂 None of this mound of nachos in a small skillet – the wrong ration of surface area!!

      Reply
  12. Mary says

    January 23, 2016 at 9:37 am

    I love your recipes! But where do you find your monterey jack cheese?!

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:38 am

      HI Mary! Which country are you in? I’m in Sydney, Australia, and I found it at Harris Farm markets and also at delis. But you can use any melting cheese you want – tasty, cheddar, gruyere 🙂

      Reply
      • Ann Burns says

        January 24, 2016 at 2:14 pm

        Again, Costco sells big blocks of Monterey Jack …

        Will definitely be making these, Nagi. So glad I found your blog. Made your butter chicken recipe last week and it is the best butter chicken I have ever made ?
        Having the same heatwave here in Brissie – Ann

        Reply
        • Nagi | RecipeTin says

          January 25, 2016 at 7:34 pm

          OOOH!!! I haven’t been to Costco in AGES!! I must go! So glad you enjoyed this Ann, isn’t it awesome?? Luke Mangan recipe. He’s a fantastic chef!! N x PS No heatwave anymore…..it’s COLD!!!

          Reply
  13. Judy Jewell says

    January 23, 2016 at 9:36 am

    A dark shirt is very important if you tend to wear your food!! The most important thing to remember about eating nachos is when cheese sauce is added to corn tortillas and you are sharing said cheese sauce and corn tortillas, calories and cholesterol cancel each other out. In case you didn’t grasp the meaning, eat all the nachos your belly can hold, they have NO calories!!

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:37 am

      HA HA HA!! I love that Judy!!! YES to dark shirt and DOUBLE YES to calorie-free nachos!! 🙂

      Reply
  14. Dorothy Dunton says

    January 23, 2016 at 9:27 am

    Hi Nagi! Saw this at 7:00 am and was instantly hungry!! Went to the store before our second snowstorm of the week!! Rules 8 and 9 are most important – plus napkins and only taking what comes on your chip! 🙂

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:37 am

      BA HA HA! I love that of all the rules, you pick the two that really matter!! 🙂 And YES to the ettiquette of only taking what comes on your chip!!! I smack away anyone who dares to go back in to load up their chip! 😉

      Reply
  15. Marisa Franca @ All Our Way says

    January 23, 2016 at 7:21 am

    5 stars
    I think your rules should be made into a printable and hung in every kitchen!! The rules are excellent and I do believe that wine/beer is a necessity!! Also the messier you are, the more the enjoyment. I do believe that you are on a one woman campaign to make me into a blimp!! I know I have free will *whine* but I don’t with your recipes. They are just too tasty and irresistible. I am thanking you for the recipe — I’ll wait until we are having guests just as a precaution — I don’t want to say, “I can’t believe I ate the whole thing.”

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:35 am

      BA HA HA!! I love that! Someone should totally make a wall print for these rules!!!

      Reply
  16. Immaculate says

    January 23, 2016 at 5:50 am

    5 stars
    Looks AMAZING NAGI! You have everything covered , no more homework for me. I am thinking of making these Nachos with plantain chips! Can’t wait.

    P.S did you have friends over when you where making these? Like you said they are DANGEROUS!!!

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:35 am

      I took photos so quickly and dashed over to a friend’s house and dumped it with her kids!!! 😉 And YES to plantain chips!!

      Reply
  17. Barb F says

    January 23, 2016 at 5:09 am

    4 stars
    We’re expecting about 24″ of snow here in the Wash, DC area, so I hope I’ve got everything I need to make these nachos! If not, I’ll get what I need after we dig out! 🙂 And your cheese sauce is genius with the evaporated milk.

    Reply
    • Barb F says

      January 23, 2016 at 5:10 am

      5 stars
      Hey, I chose 5 stars but it put 4.

      Reply
      • Nagi | RecipeTin says

        January 24, 2016 at 11:31 am

        <3 N x

        Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:31 am

      24″ of snow??? That’s….60cm!!! That is a LOT OF SNOW! Bring on the snow fights! 🙂

      Reply
  18. mila says

    January 23, 2016 at 4:23 am

    Of COURSE you would write a post about how to perfectly create nachos. Only you Nagi take your nacho game so seriously. But. I do not blame you 🙂
    Great for game time happiness 🙂

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:30 am

      I figure if you’re going to do a calorie blow out, it must be done RIGHT!!! 😉

      Reply
  19. Muna Kenny says

    January 23, 2016 at 4:10 am

    5 stars
    I hereby promise to follow and respect your rules, because the outcome is just so heavenly 🙂

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:29 am

      Two peas in a pod! 😉

      Reply
  20. Jennie says

    January 23, 2016 at 3:26 am

    5 stars
    I love the name of this dish!

    Reply
    • Nagi | RecipeTin says

      January 24, 2016 at 11:28 am

      THANK JENNIE!!! Didn’t know how else to describe it – “Beef Nachos” is just BORING!!! 😉

      Reply
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