Loaded Ground Beef Nachos
Nachos are the perfect appetizer for a crowd, or just a delicious dinner to make when you want to watch TV or a movie on the couch after a long work week. They’re quick and simple, yet so complex in flavor. I love these Loaded Ground Beef Nachos because they’re filling and remind me so much of my childhood. Plus I don’t think ground beef gets enough credit for being so versatile and economical.
If you want to set yourself up for the ultimate success, then you can make the beef filling ahead of time and keep in the fridge until ready to assemble. Just rewarm in a skillet right before you plan on using it. Again, the pico and guacamole can be made up to four hours in advance and kept in the fridge. Then all you have to do is make the queso and assemble and you’re all set.
Loaded Ground Beef Nachos
Equipment
- Saucepan
- Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound ground sirloin
- 1 large yellow onion finely diced (divided)
- 15 ounces canned black beans drained and rinsed
- 2 tablespoons taco seasoning
- 1 tablespoon tomato paste
- 1/4 cup chicken stock or water
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 cup shredded Cheddar cheese
- 1 cup shredded Pepper jack cheese
- 2 medium ripe avocados
- 4 medium tomatoes diced (divided)
- 1/2 cup fresh cilantro chopped (divided)
- 1 large jalapeño seeded and finely diced (divided)
- 1 lime juiced
- 10 ounces tortilla chips
- 1/2 cup sour cream
- 1/2 cup pickled jalapeños
- 1/4 cup sliced scallions
Instructions
- To make the seasoned ground beef, place a large skillet over medium-high heat with the olive oil. Once hot, add the beef and begin breaking it up with a wooden spoon. Cook until the beef is no longer pink, and it begins to brown, about 8 to 10 minutes. Add in half of the onions, and cook until they soften, about 2 to 3 minutes longer. Stir in the black beans, taco seasoning, a pinch of salt and pepper, tomato paste and chicken stock or water. Stir until well incorporated and let cook until the liquid has evaporated. Lower flame and keep warm.
- To make the cheese sauce, set a medium saucepan over moderate heat. Add in the butter, and once melted, whisk in the flour. Cook for about 30 seconds. Then slowly whisk in the milk, continuing to stir until the mixture has thickened and coats the back of a spoon, about 10 minutes. Season with garlic powder, onion powder, and cayenne pepper. Remove from heat and stir in the cheeses until fully melted through. You can keep warm by covering. If the sauce gets cold, return to a very low heat, stirring often until warmed through.
- To make the guacamole and pico de gallo, divide the remaining onion between two bowls. Divide the tomato, cilantro, jalapeño, lime juice, salt and pepper between the two bowls as well. Give the pico de gallo a stir and adjust seasoning as needed. Then add the avocado to the second bowl and mash with a fork until everything is well incorporated. Give the guacamole a taste and adjust the seasoning as well. The guacamole and pico de gallo can be made up to 4 hours in advance and kept in airtight containers until ready to use!
- To assemble the nachos, pile the tortilla chips onto plates or one large platter. Spoon as much of the warm cheese sauce as you’d like over the chips, and then top with the seasoned beef and black beans. Then add whichever toppings you’d like! I love guacamole, pico de gallo, sour cream, pickled jalapeños, scallions, and cilantro. Serve with lime wedges and of course some cold beer and you’re good to go. Enjoy!
