Description

A rich and creamy nacho recipe featuring a homemade Calabrian chili cheese sauce and seasoned ground beef, perfect for game day or dinner.

Ingredients

Scale

200 g (7 oz) high-quality tortilla chips
450 g (1 lb) ground beef (80/20 or 85/15)
15 ml (1 tbsp) olive oil
10 g (2 tsp) ground cumin
10 g (2 tsp) chili powder
5 g (1 tsp) garlic powder
5 g (1 tsp) onion powder
5 g (1 tsp) sea salt, divided
2.5 g (0.5 tsp) black pepper
30 g (2 tbsp) unsalted butter
30 g (2 tbsp) all-purpose flour
360 ml (1.5 cups) whole milk
180 g (1.5 cups) shredded sharp cheddar cheese
120 g (1 cup) shredded Monterey Jack cheese
15–30 g (1–2 tbsp) Calabrian chili paste
2.5 g (0.5 tsp) garlic powder (for sauce)
2.5 g (0.5 tsp) onion powder (for sauce)
30 g (0.5 bunch) fresh cilantro, chopped
50 g (0.25 cup) red onion, finely diced
2 lime wedges

Instructions

Preheat Oven and Brown Beef: Preheat the oven to 400°F (200°C). Cook the ground beef in a large skillet over medium-high heat for 5-7 minutes, breaking it apart until fully browned. Drain any excess fat.
Season the Beef: Stir in the cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Cook for an additional 1-2 minutes, stirring constantly until the spices are fragrant. Set the seasoned beef aside.
Prepare the Roux: In a separate medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Gradually add the whole milk while whisking constantly until the mixture thickens slightly (about 3-5 minutes).
Make the Cheese Sauce: Reduce heat to low. Add the shredded cheddar and Monterey Jack cheeses, Calabrian chili paste, remaining garlic powder, onion powder, and sea salt. Stir constantly until the cheese is completely melted and the sauce is smooth and glossy. Keep the sauce warm on low heat.
Layer the Nachos: Spread half of the tortilla chips on a large, oven-safe platter or sheet pan. Spoon half of the spiced ground beef evenly over the chips, followed by a generous drizzle of half of the cheese sauce. Repeat with the remaining chips, beef, and cheese sauce.
Bake and Serve: Bake in the preheated oven for 8-10 minutes, or until the cheese is bubbling and the chips are crispy at the edges. Serve immediately, topped with fresh cilantro, diced red onion, and lime wedges.

Notes

Shred cheese from a block for a smoother sauce. Use whole milk for the creamiest texture. Adjust the amount of Calabrian chili paste to match your desired spice level. Use sturdy tortilla chips that can hold the toppings without getting soggy.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 300g)
Calories: 880 calories
Sugar: 4 g
Sodium: 950 mg
Fat: 60 g
Saturated Fat: 32 g
Unsaturated Fat: 23 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 48 g
Cholesterol: 165 mg

Keywords: nachos, cheese sauce, ground beef, Calabrian chili, game day, easy appetizer, Tex-Mex