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Loaded Beef Nachos

Make all your nacho dreams come true in the comfort of your home with this amazingly satisfying meal or party-time snack.

Prep Time 45 minutes
Servings 6
Author Amanda @ A Treat Life

Ingredients

  • 1 bag of corn tortilla chips (about 10 oz)
  • chopped fresh cilantro *for garnish
  • fresh or pickled jalapenos *for garnish
  • hot sauce *for garnish

For the Cheese Sauce:

  • 2 1/2 cups cheddar cheese, shredded (DO NOT buy pre-shredded cheese)
  • 1 tbsp cornstarch
  • 1/4 tsp paprika
  • 1/4 tsp Mexican chili powder
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • Cholula or other similar hot sauce

For the Beans

  • 1 can (1 3/4 cups) black beans with about half of their juices (pinto or kidney are fine too)
  • 3/4 tsp cumin
  • 1/2 tsp koher salt

For the Pico de Gallo

  • 2 cups fresh chopped tomato (2-3 tomatoes)
  • 1 small onion, chopped (1 cup)
  • 1/2 cup chopped cilantro
  • 1/2-3/4 tsp kosher salt
  • 1/4 tsp fresh black pepper
  • 2 limes, juiced

Fresh Simple Guacamole

  • 2 ripe avocados, peeled & pitted
  • 1 lime, juiced
  • 3/4 tsp kosher salt
  • 2 tbsps chopped cilantro
  • 1/4-1/2 tsp Mexican chili powder

For the Saucy Yogurt

  • 1 cup greek yogurt
  • 2 tsps fresh lime juice
  • 2 tsps water
  • pinch of Mexican chili powder

Taco Seasoned Beef

  • 1 tbsp olive oil
  • 1/4 yellow onion, chopped
  • 1/2 lb ground beef (*mine was more like 9oz.)
  • 1 clove garlic, minced
  • 1 tsp tomato paste
  • 1 1/2 tbsps taco seasoning *
  • 3 tbsps water
  • 1/4-1/2 tsp chili powder *optional

Instructions

For the Pico de Gallo:

  1. Add the chopped tomatoes , onion and chopped cilantro to a small bowl. Add the juice of one lime and the seasonings and mix it all together Taste and add the juice of the second lime and more seasoning if necessary. Set aside.

For the Beans:

  1. Add the beans with about half of their juices (or water) to a small saucepan with the cumin and salt. Bring to a simmer over medium heat, then turn heat down and let simmer for about 10 minutes. Taste for seasoning. Mash with a bean/potato masher or leave the beans whole. I like both methods and often just mash a tiny bit so they are somewhere in between the two. Simmer a bit longer if too liquid-y. Remove from the heat, cover slightly and set aside.

For the Simple Guacamole:

  1. In a medium bowl, mash the avocado together with the salt and pepper to your desired consistency. Stir in the juice of 1 lime, the chopped cilantro and chili powder. Taste for seasoning and set aside.

For the Saucy Yogurt:

  1. In a small bowl, stir together the yogurt, lime juice, water and dash of chili powder until smooth, creamy and drizzle-able. Thin with more water or lime juice if necessary.

For the Seasoned Beef:

  1. Heat the olive oil in a saute pan, then add the chopped onion and saute until translucent, about 3-4 minutes. Add the minced garlic and saute a minute more until fragrant.

  2. Then add the ground beef and cook until browned, about 5 minutes. Once brown and cooked, stir in the tomato paste and cook for another minute.

  3. Combine the taco seasoning with the 3 tbsps of water then pour over the meat. Stir and cook for about 5 minutes more. Remove from the heat, taste for salt & pepper and set aside.

For the Nacho Cheese Sauce:

  1. Toss the shredded cheese with the cornstarch, paprika and chili powder and set aside.

  2. In a saucepan, heat the milk and cream over medium-low heat until scalding, but do not boil. Then whisk in the cheese until smooth and continue to stir for another 4-5 minutes until creamy and it starts to thicken. Be sure not to let it boil. Taste for seasoning, adding more spice or some salt if necessary. (This will depend on the type of cheddar you’re using.) Once you’ve reached your desired consistency, remove from the heat and begin assembling the nachos.

To Assemble:

  1. Arrange half of the chips on your platter. Drizzle with half the cheese mixture. Then add about half the beans all over, scatter on half the beef, and just a little pico de gallo.

  2. Top with as many tortilla chips as will fit. Then repeat with the cheese, beans, meat and pico de gallo. Drizzle the Saucy Yogurt all over and top with some chopped cilantro and if desired, hot sauce and jalapenos. Serve the guacamole on top or on the side. Enjoy!

Recipe Notes

*It really is important to shred the cheese yourself and not buy pre-shredded.  That usually contains stuff to keep it from clumping that will prevent it from melting nicely.

*You can use whichever kind of cheddar cheese you like or another melting cheese you prefer. 

*For the beans, I like black beans, but pinto or kidney beans will work too.  A can of already made re-fried beans is also an option if that’s your preference.

*If you don't have taco seasoning, you can make it yourself by mixing-  2 tsps chili powder, 1 tsp cumin, 1 tsp kosher salt, 1/2 tsp pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder, onion powder and dried oregano.  Mix well and store in an airtight container.