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!
WATCH HOW TO MAKE IT
PS Little video I made for the Nachos Cheese Sauce, also including this Nachos!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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:
SOOOO good Nagi, next time I’m gonna try them in a large dish.
mmm
I did something wrong, my corn chips went soggy. Was it too much chilli beef?
I too had this problem but I realised I was in such a hurry to make it I didn’t read ingredients properly and only used 1 by 200g bag of chips instead of the 500gram. Plus I subbed out a bolognaise sauce with added Mexican spice which was too wet. Will have to try again
Geez where do I start. Another great recipe. My family loves fakeout nights because it’s better than the actual restaurants and much taster and healthier than the packey tacos premade. Did the Salsa this time round and now kids insist I make it again with the leftovers tomorrow lol
Thank you Nagi
Geez where do I start. Another great recipe. My family loves fakeout nights because it’s better than the actual restaurants and much taster and healthier than the packey tacos premade. Did the Salsa this time round and now kids insist I make it again with the leftovers tomorrow lol
Thank you Nagi ❤️
Hi Nagi, just made this for family feast and it was the hit of the night ! This is saved for future Nacho/Mexican feasts 🙂 Thank you
Best nachos I’ve made for my family. Loved them Nagi – thank you so much.
Hit the submit button before rating. Sorry about that! This was terrific!
My husband declared these the best nachos he’s ever had and he’s had a few in his day. Our 7 yo twins loved them as well and one named the spread a nacho buffet, lol. Thank you Nagi! You and your recipes rock!
I prefer a saucier nacho mix, so I added a tin of tomato puree and a tin of black beans in chilli sauce and some chorizio spiced pork sausage meat, and just simmered it until it was thick and luscious and…
IT. WAS. INCREDIBLE.
Six of us demolished the entire tray. Epic.
Baking the nachos helps “dry” out the meat mixture as well, so it didn’t make the chips soggy – it was a mix of crunchy and chewy where the melted cheese had glued all the deliciousness together. Best nachos EVER.
…..”5. Nutrition: Sorry guys, can’t bring myself to calculate the nutrition for this! ?”…..
🙂 🙂 🙂 Tears in my eyes….
Hi Nagi as always your recipes never fail. These Nachos are to die for, no need to go out for Mexican again
WOW absolutely delicious the whole family loved it. I made all the side dishes and along the cheese sauce and it all tied in perfectly. No need to go out for Mexican when you can make this dish at home
I can’t eat garlic powder. Can I sub for fresh garlic? Or from a jar?
Hi
Made beef mince exactly as recipe, spooned it onto tortilla chips topped with the cheese sauce & cheese & served. Loved by all.
I tweaked the nachos to my liking, but that cheese sauce is outstanding. It is hands down the best I’ve ever tasted. I will be using this recipe until the day that I die. Tha k you!
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