Beef Nachos

4.75/5 (20)

Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Miscellaneous, Input

Cuisine: American

Servings: servings

Calories: 283kcal

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

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.

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.

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