A delicious beef nachos recipe—just like in the USA, and way better than at a restaurant.
No joke: the best nachos of your life. Appetizers will never be the same.
Nachos have always been my “I’m too tired to cook after grocery shopping” food. We’ve all been there, right? You’ve spent a good chunk of your budget on groceries, but you’re so tired you need a quick, delicious meal.
This dish has it all: protein, carbs, veggies, and most importantly, cheese! It’s fully customizable—perfect for a solo dinner or a big group appetizer. Here’s the extra-indulgent version for a crowd, hehe.
Unsurprisingly, nachos have Mexican origins, though they’re most often associated with indulgent American cuisine. If you want to learn more, head here.
To round out this spread with a big burger, try my Big Mac recipe and these Onion Rings.
How to Make Beef and Cheese Nachos
The process is simple: cook your toppings (meat, peppers, etc.), then layer them with the chips and pop everything in the oven. The best part? You can prep it ahead, so there’s almost nothing to do when appetizer time rolls around.
Nacho Tips
Distribute the cheese generously. For each layer, aim to have every chip close to—ideally under—a good chunk of cheddar.
You can use sunflower oil instead of beef fat, but honestly, give the beef fat a try. And if you’re adventurous, make fried rice in duck fat—the flavor is even better! I don’t want to spoil it, but a duck rice recipe is in the works, hehe.
If you like it spicy, just add chili powder to taste. Likewise, if heat isn’t your thing, leave it out and spare your taste buds.
Ingredients
- 450 g ground beef
- 2 green bell peppers thinly sliced
- 2 red bell peppers thinly sliced
- 2 onions diced
- 2 cheddar blocks Pre-sliced industrial cheddar doesn’t melt well—slice it yourself. One block is about 300 g
- Beef fat (or other animal fat) for cooking or substitute vegetable oil
- 2 bags plain tortilla chips
Spices
- 3 tablespoons granulated sugar
- 2 tablespoons chili powder
- 3 tablespoons cumin
- 3 tablespoons sweet paprika
- 2 tablespoons hot paprika
- 2 tablespoons oregano
- 2 tablespoons chive powder
- 1.5 tablespoons salt
- 1 tablespoon pepper
Instructions
- In a large pot, sauté the bell peppers in beef fat with a pinch of salt over medium-high heat until softened and sweet. Set aside. Preheat the oven to 200°C.2 green bell peppers, 2 red bell peppers
- In the same pot over high heat, sauté the onions until caramelized.2 onions
- Add the ground beef and cook, breaking it up, until nicely crumbled.450 g ground beef
- Stir in the spices and cook, stirring vigorously. Add more beef fat if needed. After 5 minutes, it should be ready.3 tablespoons granulated sugar, 2 tablespoons chili powder, 3 tablespoons cumin, 3 tablespoons sweet paprika, 2 tablespoons hot paprika, 2 tablespoons oregano, 2 tablespoons chive powder, 1.5 tablespoons salt, 1 tablespoon pepper
- In a baking dish, layer in this order: chips, cheese, peppers, meat. Repeat to make as many layers as you like.2 cheddar blocks, 2 bags plain tortilla chips
- Finish with a final layer of cheese.
- Bake for 20 minutes.
Notes
- Distribute the cheese evenly. For each layer, make sure every chip sits near—ideally under—a generous piece of cheddar.
- You can use sunflower oil instead of beef fat, but I highly recommend trying the beef fat. If you’re feeling adventurous, make fried rice in duck fat—it’s even more flavorful! I don’t want to spoil anything, but a duck rice recipe is in the works, hehe.
- If you like heat, simply add more chili powder to suit your taste. If you prefer things milder, leave it out entirely and spare your taste buds.
