Ripper Beef Nachos
User Reviews
5
Ripper Beef Nachos
Description
This recipe prepares ground beef cooked with garlic, onion, and a blend of spices including cumin, oregano, and cayenne pepper. Tomato paste and water help bind the mixture and deepen flavor. The seasoned beef is layered over sturdy corn chips along with a warm nacho cheese sauce and a mix of grated cheeses, ensuring even coverage and melting during baking. Baking for 15 minutes melds the layers while maintaining the chip crunch underneath.
The dish finishes with fresh garnishes such as scallions, guacamole, pico de gallo, and sour cream which provide contrast with brightness and creaminess to the rich beef and cheese. Using high-quality, sturdy corn chips is important to prevent sogginess and maintain textural contrast. The warm cheese sauce serves as a key element covering all chips evenly and enhancing the flavor without turning soggy.
Ripper Beef Nachos work well as a shared appetizer or casual main, offering a satisfying combination of spiced meat, melted cheese, and fresh sides. The recipe includes tips for reheating and handling the cheese sauce to preserve texture and avoid soggy chips.
Ingredients
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 onion powder Note 1), dried oregano, salt, each
- 2 tsp cumin powder paprika, each dried
- 1/4 tsp cayenne pepper , or to taste
Nachos
- 14 oz / 400g corn chips , good quality (Note 2)
- 2 cups cheese cheddar, tasty, gruyere, Monterey Jack, grated
- 1 nacho cheese sauce warm (Note 3, quantity
Sides/Garnish
- scallion sliced or shallots
- 1 guacamole Restaurant Style, quantity, proper
- 1 Pico de Gallo Note 4, quantity
- sour cream
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 replaced with garlic powder if preferred for similar flavor.
- Use sturdy corn chips to avoid sogginess; thinner chips break down during baking.
- The warm nacho cheese sauce should be pourable and evenly distributed to cover most chips for balanced melting.
- Reheat cheese sauce gently without thinning to maintain texture and prevent soggy chips.
- Cover exposed cheese sauce with beef, cheese, or chips during baking to prevent browning and skin formation.
- Simple Pico de Gallo can be made fresh with diced tomatoes, red onion, cilantro, lime juice, salt, and pepper.
User Reviews
Overall Rating
5
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