
Homemade Beef Nachos: A Party-Ready Recipe
These Homemade Beef Nachos are a crowd favorite, packed with savory Riverbend Cattle Company Ground Beef, melted cheese, and all your favorite nacho toppings.
Perfect for parties, casual dinners, or just a fun snack! Enjoy!
Ingredients:
For the Beef Topping:
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1 lb Riverbend Cattle Company Ground Beef
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 packet taco seasoning (or homemade seasoning)
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1/4 cup water
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Salt and pepper to taste
For the Nachos:
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1 bag tortilla chips (about 10-12 cups)
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2 cups shredded sharp cheddar cheese (or a blend of cheeses like cheddar and Monterey Jack)
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1 cup shredded mozzarella cheese
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1 can (4 oz) sliced jalapeños (optional, for extra heat)
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1/2 cup sour cream
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1/2 cup guacamole
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1/2 cup salsa (or pico de gallo)
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Fresh cilantro leaves for garnish
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1 small lime, cut into wedges (for serving)
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Optional toppings: diced tomatoes, sliced olives, diced red onions, or green onions
Instructions:
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Prepare the Beef Topping:
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In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until softened and fragrant.
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Add the Riverbend Cattle Company Ground Beef to the skillet. Cook, breaking up the meat with a spatula, until fully browned, about 6-8 minutes.
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Stir in the taco seasoning and water, then simmer for 2-3 minutes until the mixture thickens and becomes well-seasoned. Taste and adjust seasoning with salt and pepper as needed.
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Assemble the Nachos:
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Preheat your oven to 400°F (200°C).
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On a large baking sheet or oven-safe dish, spread out the tortilla chips in an even layer. You may need to overlap them slightly to create a base for all the toppings.
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Evenly distribute the beef mixture over the chips. Sprinkle the shredded cheddar and mozzarella cheese on top, making sure it’s well-covered.
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Add the sliced jalapeños (if using) and any other optional toppings like diced tomatoes or olives at this stage.
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Bake the Nachos:
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Place the baking sheet in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly and the chips are slightly golden on the edges.
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Once done, remove the nachos from the oven and allow them to cool for a minute or two.
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Serve:
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Top the nachos with a dollop of sour cream, guacamole, and salsa (or pico de gallo). Garnish with fresh cilantro and squeeze some lime juice over the top for an extra burst of flavor.
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Serve immediately while the nachos are warm and cheesy!