- 2 Pounds ground beef
- 1/2 Teaspoon smoked chipotle powder
- 1/2 Teaspoon ground coriander
- 1 Teaspoon ground cumin
- 1 Teaspoon ground chili powder
- 1 Teaspoon kosher salt
- 1 Teaspoon freshly cracked black pepper
- 1 large yellow onion, diced
- 2 bell peppers, mixed colors, diced
- 1/2 Cup tomato purée
- 1/4 Cup hot sauce
- 1 bunch cilantro, minced
- 4 Cups mixed blend of shredded cheese such as smoked Gouda, aged Cheddar, and Monterey Jack cheese
- Guacamole, for garnish
- Sour cream, for garnish
- Salsa, for garnish
- Green onions, diced
- Jalapeños, seeded and diced
In a skillet, cook ground beef until nicely browned, breaking it up with a wooden spoon as you go. Drain the beef of its fat and return the pan to the stove. Add the chipotle, chili powder, cumin, coriander, and salt and pepper to taste. Then add the onion and bell peppers. Sauté until onion caramelizes, about 5 minutes, then stir in the tomato purée, hot sauce, and cilantro. Heat through and set aside.
Place 9 chips on an oven-safe platter. Top each chip with 1 teaspoon of the ground beef mix and cheese and bake until cheese is melted. Repeat with another layer or just top, in order, with guacamole, sour cream, pico de gallo, jalapeño and, green onions.
Calories Per Serving678
Folate equivalent (total)56µg14%
The Ultimate Fully Loaded Nachos Recipe
What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness.
Why this recipe works:
- Drizzling the tortilla chips with cheese sauce and then topping with grated cheese guarantees both silky cheese sauce and chewy, stretchy melted cheese in every bite.
- Thinning the refried beans to a just barely pourable consistency prevents dryness in the finished dish and ensures even distribution of the refrieds.
- Drizzling the tortilla chips with Mexican crema and then serving sour cream alongside offers the benefit of both.
- Spreading the tortilla chips in two layers on a baking sheet or baking dish makes it easy to top each one without overloading any of them a space in the center provides a place for the guac and sour cream without having to mound it on top of the tortilla chips.
Note: You can use as many or as few of the toppings as you wish. High quality store-bought tortilla chips can be used in place of the fresh, but the chips will not stay crisp as long.
This recipe requires that you complete many other recipes before you begin. All recipes except for the guacamole can be completed several days in advance, leaving only the guacamole, fresh radishes and cilantro, and construction for the final day just before serving. If using chilled pre-made toppings, warm them up in the microwave or on the stovetop before applying, adding a little water if necessary to the cheese sauce or refried beans if they are too thick.
The key to these nachos is to layer the cheese between the chips. This way everyone gets a bit of cheese with every bite!
8 cups tortilla chips (enough to cover the bottom of the baking pan), divided
2½ cups shredded Cheddar and/or Monterey Jack, divided
¾ cup refried beans (about ½ of a 15.5-ounce can)
2 small to medium tomatoes, seeded and chopped
1 jalapeño, halved, seeded and thinly sliced
4 scallions, thinly sliced
1 can (4.5 ounces) chopped green chiles
1 cup sliced black olives
salsa, guacamole and sour cream for serving
Nutritional information per serving:
Calories 246 (54% from fat) &bull carb. 18g &bull pro. 10g &bull fat 15g &bull sat. fat 7g
&bull chol. 30g &bull sod. 431mg &bull calc. 253mg &bull fiber 2g
1. Line the baking pan with aluminum foil. Evenly distribute half of the chips in the prepared pan. Cover with about ½ cup of the cheese, then the remaining chips. Top with the remaining ingredients, as evenly as possible, finishing with the remaining cheese.
2. Adjust the rack to position 2. Preheat the oven by selecting Dual Cook, first set to Bake at 350°F for 5 minutes, then set to Broil at 500°F for 5 minutes.
3. When the oven beeps to signal that it is preheated, put the nachos in. Keep an eye on the nachos while they are cooking &ndash some cheeses melt and brown more quickly than others.
You're not looking to impress your guests with your Jenga stacking skills—instead of building a teetering nacho tower, assemble your nachos on two baking sheets. That way, chips will bake evenly and you won't end up with uneven melting when it comes to your cheese.
Chips, bean dip, jalepenos, and cheese. That's all you should be putting in the oven. "If you try to bake more than those four essential ingredients," says Boone, "you will end up with soggy nachos." To avoid this cardinal sin of nacho making, add all the ingredients that don't need extra heat (like sour cream and guacamole) after the nachos leave the oven.
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- tortilla chips
- taco meat fajita meat, carnitas or beans (ultimate nachos are a great way to use up leftover meat or beans!)
- Mexican blend cheese or cheddar cheese shredded
- romaine or iceberg lettuce shredded
- roma tomatoes diced
- extra cheese
- sour cream
- black olives sliced
If you're hosting a Super Bowl Party, why don't you set up a "Make Your&hellip
Easy Hummus Recipe I love hummus, but why is it so ridiculously expensive? $3 -&hellip
Chips and Queso are a must-have at a Super Bowl Party, and you'll love this&hellip
Ball Park Nachos From "Ultimate Nachos"
Those of us who have spent time at sporting events, movie theaters, or amusement parks have probably eaten our fair share of sad concession nachos. You know, the stale round chips topped with "beef" and neon cheese served from a pump. And while these will certainly fill your belly, they're a far cry from even remotely decent nachos. But making a plate of concession stand-inspired nachos at home transforms a junky meal into something worthy of feeding friends.
Lee Frank and Rachel Anderson's Ball Park Nachos in Ultimate Nachos is one of the best ways to do so. Their take calls for a base of spice-laden picadillo, studded with raisins. They pile this mixture atop chips and then douse the whole thing in a bechamel-based cheddar cheese sauce. Sour cream, pickled japaleños, and pico de gallo add punch and brightness to finish.
Why I picked this recipe: It'd be impossible to cook from a nachos cookbook and skip a recipe with ground beef and oozing cheese sauce.
What worked: Sloppy, spicy, and gooey, this recipe hits all of those guilty pleasure points of concession stand nachos, but with much sharper flavor and better ingredients. It's a finger-licker.
What didn't: I thought the picadillo had too much dried spice flavor going on. Next time, I'd either hold back on the chili powder or else bloom it in the rendered beef fat before adding the remaining ingredients. Or both. Be careful with your choice of cheddar in the cheese sauce, too. Too sharp and it won't melt well. If you want to to use an aged cheese, round it out with some monterey jack to ensure smooth meltability.
Suggested tweaks: These are the kind of nachos that can take just about any of your favorite toppings. Pinto beans would be a nice addition, as would a fat scoop of guac and slivers of pickled red onions. Seriously, though. You could top the picadillo and cheese sauce with virtually anything and be super happy.
Reprinted with permission from Ultimate Nachos: From Nachos and Guacamole to Salsas and Cocktails by Lee Frank and Rachel Anderson, copyright 2013. Published by St. Martin's Griffin. All rights reserved. Available wherever books are sold.
Prepare 3 bean chili - in a large skillet or pot add the chopped onions, garlic and olive oil. Sauté for a few minutes until the onions are lightly cooked.
Add brown sugar, mixing well and continue sautéing for 2 minutes. Carefully add bourbon making sure it doesn't go near open flames.
Allow alcohol to burn off bourbon for a minute as mixture continues to cook.
Add ground meat and begin the browning process. You may need to add additional olive oil. Brown all the meat continuously stirring to break up the meat.
Add tomatoes, chicken stock and beans combining all of the ingredients. Reduce heat to simmer and allow to simmer for 1 - 2 hours, stirring so it won't stick to the bottom.
If chili begins to get too thick you can add additional stock or water to get it to the consistency you like. Taste and re-season to your taste.
Reserve two cups (or more) for nachos and cool and refrigerate the remainder for another time.
Make the fresh salsa - mix red onion, lime juice, Roma tomatoes, cilantro, and salt in a bowl and allow to stand 15 more minutes for flavors to blend before serving.
For the pan roasted corn, cut corn off of ears. Place corn in a hot sauté pan. Toss corn around pan to allow it to slightly brown. Remove corn from stove top and place on a plate to allow it to fully cool. Season corn with sea salt and black pepper to taste. Add 1 teaspoon of cilantro to the mixture and set aside until needed.
To assemble the nachos, preheat the oven to 425 degrees. Place parchment paper on cookie sheet making the piece larger than you need, so it can be lifted off of the sheet easily. Mound chips on top of the parchment paper. Spoon heated chili on top of chips. Sprinkle corn kernels on top of chips. Then add jalapeños. Top with as much shredded cheese as you desire.
Place cookie sheet of prepared nachos into preheat oven for 7-10 minutes or until the cheese has melted.
While nachos are in the oven, heat the refried beans. You can use the microwave or a sauté pan. Just make sure they reach a temperature of 165 degrees. Place the heated beans on your serving dish, spreading them out evenly, leaving the edge around the platter uncovered.
Remove the nachos from the oven and carefully pick up the parchment paper and slide the nachos off of the paper. Be careful the pan is very hot and the paper can be hot to the touch.
Add fresh salsa on top of the nachos. Serve with sour cream, guacamole and additional salsa.
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Ultimate Game-Day Nachos
If you have followed me for awhile, you are well aware that my love for Siete Foods grain-free tortillas and tortilla chips runs very deep. I mean… they are SO DANG GOOD and I love that I can eat them and not feel so guilty. In fact, my entire family loves Siete products. We are like a total fan family. And to celebrate my love for their products, I’ve created these Ultimate Game-Day Nachos.
You can also imagine that I am geeking out over the fact that I am heading down to Austin to meet them AND cook on their Instagram live!! EEK! I follow them and feel like I know them and since I am such a fangirl, I can’t wait to cook with them!
I am probably posting this after I do my live, but if you followed along, thanks for joining!! and either way… carry in a tray of these Ultimate Game-Day Nachos next time you have a sports watch party at your house and just watch your friends jaws drop. They are INSANELY good.