Holy guacamole these are good. It doesn’t get much better than fully loaded beefy nachos… and that jalapeno queso? Wow. Layer upon layer of crunchy corn chips, spicy beef and melty cheese, topped with fresh guac and sour cream… ok now I’m getting hungry just thinking about it!
Queso isn’t a widely known thing here in Australia – unless you’re a Guzman Y Gomez lover like myself – but it’s basically just a Mexican cheese dip. Up until recently, I used to always top my nachos with grated cheese and bake them in the oven until the cheese melts. Now don’t get me wrong this method is fine… but I always find that the cheese goes hard and it sticks to the chips. This is why I prefer to drizzle my fully loaded beefy nachos with queso. That way you get a more even distribution of the cheese and nothing sticks together. I add jalapeños to mine because they give an amazing extra flavour.
There are four components to these fully loaded beefy nachos.
The beef of course, the guacamole, the queso, and the toppings. It may seem like a lot and don’t be daunted by the list of ingredients, they all bring their own delicious layer of flavour. The great thing about nachos is that they can be so customisable – you can totally add whatever you want to these!
The beef: super easy and flavourful. Simply brown the mince in a pan, refrain from stirring until all the liquid has evaporated and the bottom starts to brown. This will add extra beefy flavour. Then just continue to cook it with all of the aromatics in some chicken stock until it’s delicious.
The Queso: my favourite part. This thick, luscious, cheesy sauce is the best, and adding the jalapeno makes it even more awesome. Start by making a roux. Then add two types of cheese. Most quesos use cheddar and Monterey Jack- here in Australia I couldn’t find Monterey Jack but I read that Havarti is a good substitute so I use that.
The guac: so simple yet so delicious. I kept this recipe pretty basic since there’s so many components to these nachos. Just mash together the avocado with red onion, lime juice and salt and pepper. Delish!
The toppings: these can be really customisable. I like tomato and corn but you can really add whatever – I’ve even seen some people top their nachos with olives which is an interesting choice. Of course you can’t have nachos without sour cream, and I also love a good sprinkling of fresh cilantro to top it off.
More delicious recipes for entertaining:
- Asparagus and Bacon Puff Pastries with Creamy Brie
- Easy, Cheesy Buffalo Quesadillas
- Homemade Hummus with Air-fried Tortilla Chips
- Tomato and Basil Puff Pastries with Balsamic Glaze
If you make these fully loaded beefy nachos let me know in the comments!
FULLY LOADED BEEFY NACHOS WITH JALAPENO QUESO
Course: Lunch, DinnerDifficulty: Easy4
servings30
minutes15
minutes45
minutesThe best loaded nachos you will ever make.
Ingredients
1 packet corn chips
1 tbsp sour cream
2 tomatoes diced
1/4 cup corn
pickled jalapeños
handful fresh cilantro
- Beef
beef mince
1/2 yellow onion
2 cloves garlic
1 tbsp chipotle peppers in adobo sauce
2 tsps cumin
2 tsps paprika
1 tsp onion powder
1 cup chicken stock
- Guacamole
1 avocado
1/4 red onion finely diced
juice of 1/2 lime
- Jalapeno Queso
2 tbsps butter
1 jalapeño finely diced
1 tbsp flour
1/2 cup milk
1 tsp paprika
1/2 cup cheddar
1/2 cup havarti
Directions
- Heat some oil in a pan on medium heat and add the beef mince. Break it up and let it cook until all the liquid has evaporated. Do not stir!
- Once the beef starts to brown, stir it up and add the onion and garlic. When the onion is translucent add the chipotle peppers and spices, stirring until all the beef is coated. Pour in the chicken stock and let it simmer.
- In a separate, smaller pot, melt the butter on medium heat and add the alapeño. When the jalapeño softens, stir in the flour to form a paste. Then add the milk and paprika, don’t stop stirring. Turn off the heat and add the cheeses, stirring until melted.
- Mash together all the guacamole ingredients in a bowl and season with salt and pepper.
- To assemble, on a large wooden board or baking sheet lay down a whole packet of corn chips. Spoon over the beef, then sprinkle on the tomato, corn, and pickled jalapenos. Generously drizzle over the queso. Then plop 2 big spoonfuls of sour cream and guac. Finally, sprinkle with some fresh cilantro.
