Layered tortilla chips, with seasoned ground beef, or leftover meats from your BBQ, cheese and topped with all of your favorite nacho toppings - chopped onion, tomatoes, pico, corn, jalapenos, black olives, sour cream, or choose your own favorite toppings.
Easy Beef Nachos
For some reason I have been on a Mexican and/or Latin kick here lately because my dishes seem to all be leaning that way!
First, I have been majorly craving a Cuban Sandwich for a month, then I made the Beef Enchilada Casserole, and then I was craving a beef and bean burrito, but I decided to make a Skillet Burrito Dinner the other day. Yesterday, besides a ham and cheese po'boy that I had for lunch, dressed and pressed thank-ya-very-much, I never ever got around to eating a "proper" dinner.
I was busy in the yard, and taking photos, and uploading and writing a gardening post, and The Cajun went off to do his thing, so I just quickly fed him some leftovers.
Later, by the time he got home, I had decided I just had to have some nachos! They have been on my mind here lately, so course I had already bought the ingredients, and yes, he helped me eat 'em ... though he doesn't like 'all that junk' {so he says} on his.
I ate the leftovers for breakfast today. Is that just wrong??
So here's a simple throw-together version of beef nachos, in case you are. interested. I've listed the ingredients that I like to use, but of course you should vary those according to your taste. The secret to me, is in the layered baking, so that you get nacho goodness all over. Go make them!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Here's what you'll need:
For the Taco Seasoning:
2 teaspoons chili powder
1/2 teaspoon each paprika, cumin, coriander and Creole or Cajun seasoning
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
For the Nachos:
1 (11 ounce) bag white or yellow corn tortilla chips
1- 1/2 pounds ground chuck or leftover cooked bbq meat
1/4 cup water
1 (16 ounce) can refried beans, warmed
2 cups finely shredded cheese (Mexican blend, cheddar, colby jack, monterey jack, pepper jack)
1 cup salsa
1/4 cup sliced pickled jalapenos, optional
Optional garnishes: Seeded and chopped fresh tomato or pico de gallo, green onion, chopped fresh cilantro, finely chopped red or yellow onion, additional sliced jalapeno, corn kernels, sliced black olive and sour cream or Greek yogurt.
Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil or a silpat as I'm using and set aside.
Mix together the taco seasoning ingredients; set aside. Cook the ground beef until browned, breaking up to desired consistency; drain off excess fat if needed. Add the taco seasoning and water; cook until most of the water has been absorbed. Remove from the heat.
Layer 1/2 of the chips on the pan.
Top with 1/2 of warmed and loosened refried beans.
Top with some of the cheese.
Half of the cooked beef.
I like jalapeno so I've added some here.
Repeat layers of the chips, beans
cheese, beef and jalapenos.
Top with remaining cheese.
Bake in the preheated 375 degrees F oven just until the cheese melts and chips are warmed through, about 8 to 10 minutes.
Top with garnishes as desired and serve immediately.
May also be layered individually for a party pass around.
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| Sometimes a gal just wants a few individual nachos! |
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