Ripper Beef Nachos

Ripper Beef Nachos

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.

Not just another beef nachos….the 5 minute, all-natural nachos cheese sauce is what makes this a RIPPER 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, 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
  • 2 cups grated cheese (cheddar, tasty, gruyere, Monterey Jack)
  • 1 quantity Nachos Cheese Sauce , warm

SIDES/GARNISH

  • Sliced scallions / shallots
  • 1 quantity Proper Guacamole , Restaurant Style
  • 1 quantity Pico de Gallo 
  • Sour cream

Preparation

  • 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 , 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 Gallo and Sour Cream on the side.

Thank you so much for sharing great post

- Miami Food Network -

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.

 

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