Nachos are one of my favourite snacks, but I can never understand why they cost so much in bars and restaurants.
Example: my brother and I had a really tasty plate of BBQ chicken nachos at a sports bar a little while ago, and while they were delicious, they weren’t worth the $18 price tag! Especially when all of the toppings where thrown on top – leaving us with a bunch of plain chips at the bottom. Ordinarily, I wouldn’t have ordered them but we intrigued by the idea of BBQ chicken nachos. I’ll have to recreate the recipe at home sometime…
Meanwhile, I’d like to share my go-to recipe for easy beef nachos. I love recipes that help me use up leftovers, and these nachos are no exception. I like to make these after burrito night, because I always seem to have several bowls of toppings leftover from that meal.
I used to make my burritos with sirloin tip steak, but that cut of meat can be very chewy… so now I just use ground beef. Which works out just fine, because you can’t put leftover steak on nachos!
This recipe is very flexible, so feel free to use your favourite toppings. I like ground beef, black beans, tomatoes, jalapeños, chilli powder and marbled cheese. Although, I think pepper jack cheese would also be tasty here. No matter what toppings you use, there are a few tips that will help ensure that your nachos taste amazing.
5 Tips for Perfect Nachos:
- Don’t use “thin” style tortilla chips. You want a nice sturdy chip to make sure that those toppings end up in your mouth – not on your shirt.
- Don’t use raw ground beef. The nachos won’t be in the oven long enough to completely cook raw beef. You either need to cook up a batch of ground beef specifically for this dish, or use leftovers.
- Line your sheet pan or skillet with tin foil before building your nachos. Melted cheese is a pain in the butt to remove, and this make clean up so much easier. And no, I didn’t remember to do that when I made this batch… *oops*
- If you’re using tomatoes, remove the seeds. The last thing you want to add to your nachos is moisture, because soggy chips are sad. Be sure to just use the flesh of the tomatoes. You should also leave ingredients like sour cream and guacamole for garnishing before eating, to keep the chips crispy as long as possible.
- Build layers. If you want to enjoy your nachos right down to the last chip, then make sure to build your layers from the bottom up. Add some chips, then some toppings, then more chips, and more toppings. You get the idea, right?
- 1 300g bag of white corn tortilla chips
- 2 cups cooked ground beef
- 2 cups grated cheese (marble, cheddar, pepper jack, whatever you like!)
- ⅕ cup canned black beans, rinsed
- 1 roma tomato, seeds removed, diced
- 1 jalapeños pepper, cut into thin rings
- sprinkle of chilli powder, to taste
- Light olive oil spray, optional
- sour cream
- Preheat your oven to 375°F.
- Line a baking sheet or oven-proof skillet with tin foil.
- Add a layer of tortilla chips, and then sprinkle with a little bit of each topping. Then continue to build layers of chips and toppings until you use up all of your ingredients.
- If you have olive oil spray, spritz the top layer of the nachos with a fine mist of oil. This will help everything crisp up in the oven.
- Bake the nachos in the oven for 5-10 minutes, or until the cheese has melted.
- Serve immediately with sour cream, guacamole or salsa.
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