Ripper Beef Nachos
Prep
20m
·
Cook
15m
·
Total
35m
About This Recipe
This Ripper Beef Nachos recipe features seasoned ground beef layered onto crispy corn chips, topped with melted cheese, and drizzled with warm nacho cheese sauce. Served with sides of guacamole, pico de gallo, and sour cream, it's a delicious and filling dish perfect for sharing with friends and family.
Ingredients
(Servings:
8)
Scale
Convert
Beef
Nachos Seasoning
Nachos
Sides/garnish
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories778kcal38%
-
Fat45g69%
-
Saturated Fat18g90%
-
Carbohydrates55g18%
-
Fiber5g20%
-
Sugar6g12%
-
Protein35g70%
-
Cholesterol130mg43%
-
Sodium1,200mg50%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Onion powder can be substituted with garlic powder.
2. 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.
3. 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.
4. Simple Pico de Gallo - toss together diced deseeded tomatoes, finely chopped red onion, chopped cilantro/coriander, lime juice, salt and pepper.
5.Nutrition: Sorry guys, can’t bring myself to calculate the nutrition forthis! ?
2. 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.
3. 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.
4. Simple Pico de Gallo - toss together diced deseeded tomatoes, finely chopped red onion, chopped cilantro/coriander, lime juice, salt and pepper.
5.Nutrition: Sorry guys, can’t bring myself to calculate the nutrition forthis! ?
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