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You’ve Gotta Try These Nachos

The scent of cumin and chili powder instantly transports me back to college game days. Picture this: a sprawling coffee table laden with a mountain of crispy tortilla chips, practically swimming in a molten cheese sauce, topped with a vibrant fiesta of seasoned ground sirloin, black beans, and the freshest pico de gallo. It wasn’t just about the football; it was about the communal joy, the laughter, and the shared experience of devouring these incredible nachos. These weren’t your average gas station nachos; these were a culinary experience!

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4-6
Yield: 1 large platter of nachos
Dietary Type: Can be Gluten-Free

Ingredients

For the Pico de Gallo Salsa:

4 vine-ripe tomatoes, seeded and chopped
1-2 jalapeño peppers, seeded and chopped (adjust to your heat level)
1 small white onion, chopped
1/4 cup cilantro leaves, finely chopped

For the Beef and Beans Topping:

1 tablespoon extra virgin olive oil
2 garlic cloves, chopped
1 small onion, chopped
1 jalapeño pepper, seeded and chopped
1 pound ground sirloin
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 teaspoons cumin
2 teaspoons Frank’s red hot sauce (or up to 1 tablespoon, adjust to your heat level)
1 (15 ounce) can black beans, drained

For the Cheese Sauce:

2 tablespoons butter (I use unsalted)
2 tablespoons flour
2 cups whole milk
2 1/2 cups Monterey Jack pepper cheese, shredded

For Assembly:

2 (13 ounce) bags corn tortilla chips, I like to use 2 different colors, i.e. 1 bag yellow and 1 bag blue corn chips

Optional Toppings:

Sour cream
1 avocado, sliced or 1 prepared guacamole
Black olives, sliced
Scallions, chopped
Hot sauce

Equipment Needed

Large serving platter
Large nonstick skillet
Saucepan
Whisk
Wooden spoon

Instructions

Begin by arranging the corn chips on a large serving platter. Try to create a visually appealing base, perhaps alternating the colors of the chips if you are using two different kinds.
Prepare the pico de gallo: In a medium bowl, combine the chopped tomatoes, jalapeño pepper(s), white onion, and cilantro. Gently toss to combine. Allow the flavors to meld together while you prepare the remaining components. The longer it sits, the better the flavors will combine, but even a few minutes will make a difference.
Make the beef and bean topping: Heat a large nonstick skillet over medium-high heat. Add the extra virgin olive oil, garlic, onion, and jalapeño pepper. Sauté for about 2 minutes, until the onion becomes translucent and fragrant.
Add the ground sirloin to the skillet, breaking it up into smaller pieces with a spoon or spatula. Season with salt, chili powder, cumin, and Frank’s red hot sauce. Cook the meat mixture until it is browned, approximately 5 minutes. Be sure to stir frequently to ensure even cooking and prevent sticking.
If excess grease accumulates during the browning process, carefully drain it from the skillet. This will prevent the nachos from becoming overly greasy.
Stir in the drained black beans into the meat mixture. Reduce the heat to low and keep warm while you prepare the cheese sauce.
Prepare the cheese sauce: In a saucepan, melt the butter over moderate heat.
Add the flour to the melted butter, stirring constantly with a whisk to create a smooth roux. Cook for about a minute, stirring continuously, to cook out the raw flour taste.
Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the milk comes to a bubble, being careful not to scald it. Keep stirring to prevent lumps from forming.
Once the milk has thickened and come to a bubble, remove the saucepan from the heat. Stir in the shredded Monterey Jack pepper cheese using a wooden spoon until it is completely melted and the cheese sauce is smooth and creamy.
Now, it’s time to assemble the nachos! Pour the cheese sauce evenly over the tortilla chips on the platter. Make sure to cover as many chips as possible for maximum cheesy goodness.
Top the cheese-covered chips evenly with the beef and beans mixture. Distribute it generously across the platter.
Finally, top it all off with the pico de gallo salsa. If desired, add any of the optional toppings such as sour cream, sliced avocado or guacamole, sliced black olives, chopped scallions, or extra hot sauce.
Serve immediately and enjoy! These nachos are best when served hot and fresh.

Expert Tips & Tricks

For a smoother cheese sauce, use a fine-mesh sieve to strain the sauce after the cheese has melted. This will remove any small lumps.
If you want to make the nachos ahead of time, prepare the beef and bean mixture and the cheese sauce separately. Store them in airtight containers in the refrigerator. When ready to serve, reheat the mixtures and assemble the nachos as directed.
To prevent the chips from becoming soggy, consider serving the cheese sauce and beef mixture in separate bowls and allowing guests to assemble their own nachos.
For a smokier flavor, use smoked paprika in the beef and bean mixture.
If you like a spicier cheese sauce, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
Consider broiling the nachos for a minute or two after assembly to melt the cheese and warm the toppings. Watch them closely to prevent burning.

Serving & Storage Suggestions

Serve these nachos immediately while they are hot and the chips are crispy. Offer a variety of optional toppings so that guests can customize their own nachos. Leftover nachos are best stored in an airtight container in the refrigerator. They will last for up to 2 days. To reheat, you can microwave them in short bursts, but the chips will likely become soggy. A better option is to spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) until heated through. However, the chips may never regain their original crispness. The individual components (beef mixture, cheese sauce, and pico de gallo) can be stored separately for longer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1606.8 kcal	N/A
Calories from Fat	777 g	48%
Total Fat	86.4 g	132%
Saturated Fat	29.4 g	147%
Cholesterol	164 mg	54%
Sodium	1938.7 mg	80%
Total Carbohydrate	148.2 g	49%
Dietary Fiber	18.5 g	74%
Sugars	13.4 g	53%
Protein	66.2 g	132%

Variations & Substitutions

Vegetarian Nachos: Substitute the ground sirloin with crumbled vegetarian burger or sautéed mushrooms and bell peppers.
Chicken Nachos: Use shredded cooked chicken instead of ground beef. Consider marinating the chicken in a chili-lime marinade for added flavor.
Spicy Nachos: Add more jalapeños or cayenne pepper to the beef mixture and cheese sauce. Use pepper jack cheese instead of Monterey Jack.
Vegan Nachos: Use vegan cheese shreds, a plant-based meat substitute, and top with vegan sour cream and guacamole.
Seafood Nachos: Replace the beef with grilled shrimp or blackened fish.
Sweet Potato Nachos: Use sweet potato chips instead of corn tortilla chips for a sweeter and healthier option.

FAQs (Frequently Asked Questions):

Q: Can I use pre-shredded cheese for the cheese sauce?
A: While pre-shredded cheese is convenient, it often contains cellulose which can prevent it from melting as smoothly as freshly shredded cheese. For the best results, shred your own cheese.

Q: Can I make the pico de gallo ahead of time?
A: Absolutely! Making the pico de gallo a few hours ahead of time allows the flavors to meld together even more. Just be sure to store it in the refrigerator.

Q: How do I prevent the chips from getting soggy?
A: The best way to prevent soggy chips is to serve the cheese sauce and beef mixture in separate bowls so that guests can assemble their own nachos. You can also assemble the nachos right before serving.

Q: Can I bake the nachos in the oven?
A: Yes, you can bake the assembled nachos in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until the cheese is melted and bubbly. Watch them closely to prevent burning.

Q: What can I substitute for Frank’s RedHot sauce?
A: You can use any other hot sauce you prefer, such as Tabasco, Cholula, or sriracha. You can also use cayenne pepper for a similar level of heat.

Final Thoughts

These nachos are more than just a snack; they’re a celebration of flavor and togetherness. From the zesty pico de gallo to the savory beef and beans, every element works in perfect harmony to create a truly unforgettable culinary experience. So gather your friends and family, fire up the stove, and get ready to create a platter of nachos that will have everyone cheering for more! Don’t be afraid to experiment with different toppings and variations to create your own signature nacho masterpiece. And, of course, don’t forget to share your creations and feedback! These nachos pair perfectly with a cold beer or a refreshing margarita. Enjoy!

You’ve Gotta Try These Nachos Recipe