Description
A next-level nachos recipe featuring seasoned ground beef and a creamy, smoky chipotle queso drizzle. It’s a guaranteed family favorite for quick meals or game day snacking.
Ingredients
Scale
- 300 g (10 oz) corn tortilla chips, sturdy restaurant style
- 450 g (1 lb) ground beef (80/20 lean)
- 15 ml (1 tbsp) olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 5 ml (1 tsp) ground cumin
- 2.5 ml (1/2 tsp) smoked paprika (for beef mixture)
- 2.5 ml (1/2 tsp) dried oregano
- 15 ml (1 tbsp) tomato paste
- 120 ml (1/2 cup) beef broth
- 300 g (3 cups) Monterey Jack and sharp cheddar cheese blend, shredded (for layering)
- For the Smoky Chipotle Queso:
- 30 g (2 tbsp) unsalted butter
- 30 g (1/4 cup) all-purpose flour
- 360 ml (1.5 cups) milk
- 225 g (2.25 cups) sharp cheddar and Monterey Jack cheese blend, shredded
- 1–2 chipotle peppers in adobo sauce, pureed
- 15 ml (1 tbsp) lime juice
- 2.5 ml (1/2 tsp) smoked paprika (for queso)
- For Garnish:
- 30 g (1/4 cup) fresh cilantro, chopped
- 1 fresh jalapeño, thinly sliced (optional)
Instructions
- Prep Ingredients and Preheat Oven: Preheat your oven to 190°C (375°F). Prepare a large rimmed baking sheet. Shred all cheeses, dice the onion, mince the garlic, and puree the chipotle peppers in adobo sauce.
- Prepare Seasoned Ground Beef: Heat olive oil in a skillet over medium-high heat. Brown the ground beef for 6-8 minutes, then drain excess fat. Add diced onion and cook until softened (about 5 minutes). Stir in minced garlic, cumin, smoked paprika, and oregano; cook for 1 minute. Stir in tomato paste and beef broth; simmer for 5-7 minutes until the liquid reduces. Season with salt and pepper. Set aside.
- Make Smoky Chipotle Queso: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk until smooth and thickened (3-5 minutes). Reduce heat to low, then slowly add the shredded cheddar and Monterey Jack cheeses (for queso), stirring constantly until melted and smooth. Stir in pureed chipotle peppers, lime juice, and smoked paprika. Season with salt and pepper. Keep warm over low heat.
- Assemble Nacho Layers: Spread half of the tortilla chips on the prepared baking sheet. Top with half of the seasoned ground beef and half of the mixed shredded cheeses (for layering). Repeat with the remaining chips, beef, and cheese.
- Bake Until Bubbly: Bake for 8-12 minutes, or until the cheese is completely melted and slightly golden at the edges. Monitor closely to avoid burning the chips.
- Drizzle and Garnish: Remove the nachos from the oven. Drizzle generously with the warm Smoky Chipotle Queso. Garnish with fresh chopped cilantro and sliced jalapeños before serving immediately.
Notes
To avoid soggy nachos, build the layers evenly and use freshly shredded cheese. For quicker preparation, cook the seasoned beef and queso up to three days in advance. Reheat before assembly and baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 1050 kcal
- Sugar: 5 g
- Sodium: 1100 mg
- Fat: 60 g
- Saturated Fat: 30 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 55 g
- Cholesterol: 150 mg
Keywords: nachos, game day, weeknight meal, beef nachos, chipotle queso, comfort food, tex-mex, cheesy, easy recipe