Beef Nachos Supreme | Best Homemade Nachos Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

jalapenos

🥗Healthier: banana peppers

💰Cheaper: pickled jalapenos

Banana peppers are milder, while pickled jalapenos are often cheaper.

Prepare 3 to 3.5 cups of shredded cheese, using a mix of cheddar and American cheese.

Chop and dice 1/4 of a red onion and add it to a bowl.

De-seed and chop 1 roma tomato and add it to the bowl.

Chop 1/4 cup of fresh cilantro and add it to the bowl.

De-seed and chop half of a jalapeno and add it to the bowl.

Season with 1/2 teaspoon cumin, 1/2 teaspoon oregano, salt, and pepper to taste.

Squeeze in the juice of 1 lime and mix everything together to make pico de gallo. Set aside.

In a skillet, add almost 2 lbs of ground beef and use a meat chopper to break it down as it cooks.

Once browned, add 1/4 of a yellow onion and mix.

Add 2 cloves of minced garlic and season with salt and pepper to taste.

Add 1 packet of McCormick original taco seasoning and mix well.

Pour in 1 cup of water, mix again, and let it simmer.

Cover and cook on low heat for 10 minutes, then set aside.

In a separate pot, add Rosarita refried beans and a little bit of olive oil, mash them up, season with salt, and heat them up.

Cut 10 white corn tortillas into quarters (total of about 25 tortillas).

In a pot, heat enough vegetable oil (or corn oil or peanut oil) to submerge the tortillas, ensuring the temperature reaches at least 350°F (204°C).

Carefully add the tortilla triangles to the hot oil and fry for 1.5 to 2 minutes or until slightly golden brown, flipping them if necessary.

Remove the fried tortilla chips and place them on a sheet rack or paper towels, seasoning with salt while warm.

In a saucepan, melt 4 teaspoons of unsalted butter, then add 6 tablespoons of all-purpose flour, mixing well.

Once it bubbles, gradually add 3 cups of milk while stirring continuously, adding 1/2 teaspoon of garlic powder, salt, and pepper.

Let the mixture thicken on medium heat, then turn the heat down to low.

Gradually add the shredded cheese while stirring continuously, keeping the heat off to prevent seizing.

Once the cheese is melted, set the cheese sauce aside.

Assemble the nachos by placing a layer of homemade tortilla chips on a plate.

Drizzle some refried beans on top, followed by the beef mixture and some shredded cheese.

Add another layer of chips, beans, and beef, then pour the cheese sauce over the top.

Top with pico de gallo, sliced black olives (optional), and pickled jalapenos (optional).

Dollop some Mexican crema over the nachos before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens