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Ripper Beef Nachos
5 from 100 votes

Ripper Beef Nachos

Ripper Beef Nachos are layered with seasoned ground beef, corn chips, and a warm nacho cheese sauce, baked until melted and bubbly. The combination creates a hearty, textured dish featuring savory spices and melty cheese balanced with fresh garnishes like guacamole, pico de gallo, and sour cream.

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

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

    Cup of Yum
  1. 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.
  2. Preheat oven to 180C/350F.
  3. 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.
  4. Spread over remaining corn chips, drizzle over remaining Nachos Cheese Sauce, Beef and grated cheese, again ensuring all the Cheese Sauce is covered.
  5. Bake for 15 minutes or until cheese is melted.
  6. 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.