Ripper Beef Nachos

Name: Ripper Beef Nachos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 -12
Ingredients: 1 tbsp olive oil; 2 garlic cloves; 1/2 onion; 1 lb / 500g ground beef; 2 tbsp tomato paste; 2 tbsp water; 1 tsp each onion powder; 2 tsp each dried cumin powder; 1/4 tsp cayenne pepper; 14 oz / 400g corn chips; 2 cups grated cheese; 1 quantity Nachos Cheese Sauce; Sliced scallions / shallots; 1 quantity Proper Guacamole; 1 quantity Pico de Gallo; sour cream

User Reviews

5.0

150 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
8 -12
Course
Snacks, Dinner, Brunch
Cuisine
Tex-Mex

Ripper Beef Nachos

Paige Becker

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The nachos cheese sauce takes 5 minutes to make and will take your nachos to the next level, ensuring even coverage of cheese goodness over every chip! You can substitute the homemade Nachos Seasoning with 1 packet store bought taco seasoning.

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Ingredients

Servings

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

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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.

Notes

Onion powder can be substituted with garlic powder.
Use sturdy corn chips, not thin ones. Otherwise they will get soggy! My favourite (I'm in Sydney, Australia) are the Nature's Earth Corn Chips from Harris Farms. Otherwise plain Doritos are fine.
The Nachos Cheese Sauce is my secret that takes this Nachos to the next level! It ensures even coverage of cheese on all the chips! Make sure it is warm so it's pourable.
If you make it ahead, just reheat in the microwave (easier than stove). DO NOT thin with milk or water, otherwise you will make it watery and it will make the chips soggy.
Use a pouring jug for even coverage. And lastly, try not to have any of the Nachos Cheese Sauce exposed for baking i.e. cover it as much as you can with beef, grated cheese or corn chips. Reason is that even though it is made with all-natural ingredients i.e. no processed cheese, it melts in the oven like processed cheese i.e. a skin forms and it turns brown very quickly.
Simple Pico de Gallo - toss together diced deseeded tomatoes, finely chopped red onion, chopped cilantro/coriander, lime juice, salt and pepper.
Nutrition: Sorry guys, can’t bring myself to calculate the nutrition for this! ?