Cheesy Beef Nachos With Homemade Chips Sour Cream Recipes

EPIC BEEF NACHOS SUPREME

Steps:

• Preheat the oven at 400 degrees.
• Meanwhile on the stovetop, brown the ground beef and diced onions over medium-high heat until fully cooked (about 8 minutes) and drain.
• Return the beef to the pan, and sprinkle on the taco seasoning.
• Stir in 3/4 cup water, bring it to a simmer, reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.
• While the beef is cooking, add a generous layer of chips to two baking sheets lined with parchment paper.
• Spoon on refried beans, half on each pan. These are thick, but I just add spoon fulls all over the chips. (The spoon fulls will spread with the heat of the oven.)
• Spoon on half the ground beef to each pan of chips.
• Sprinkle shredded cheese on top.
• Bake at 400 degrees for 15 minutes.
• Remove from the oven, and sprinkle on diced tomatoes and green onions.
• Serve immediately.

CHEESY BEEF NACHOS WITH HOMEMADE CHIPS & SOUR CREAM

Steps:

• Preheat the oven to 200°C/180°C fan-forced. Slice each mini flour tortilla into 8 wedges. Finely chop the tomato. Roughly chop the coriander. Cut the lime into wedges. Grate the Cheddar cheese.
• Arrange the tortilla wedges over an oven tray lined with baking paper. Drizzle or spray with olive oil and season with salt and pepper. Bake until golden and crispy, 6-7 minutes.
• While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute. SPICY: You may find the spice blend hot! Feel free to add less, depending on your taste.
• Add the tomato paste (see ingredients list) and the water to the frying pan with the beef and stir to combine. Bring to the boil, then reduce the heat to low and simmer until slightly thickened, 1-2 minutes. TIP: Don't cook it for too long, you want the nachos to be nice and saucy!
• Sprinkle the Cheddar cheese over the beef mixture, cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.
• Divide the tortilla chips between plates and top with the cheesy beef mixture. Finish the nachos with a dollop of sour cream (see ingredients list) and the tomato. Garnish with the coriander and serve with lime wedges. TIP: Serve the tortillas chips on the side if you prefer!

EASY CHEESY NACHOS

Steps:

• Preheat oven to 375°F.
• Brown ground beef in a skillet until no pink remains. Drain fat. Stir in taco seasoning, water and black beans. Simmer 5 minutes or until sauce thickens and water evaporates.
• Meanwhile, spread tortilla chips onto a baking sheet. Top with ½ of the cheese, the beef mixture, remaining cheese, and half of the green onions.
• Bake 8-10 minutes or until cheese is melted and bubbly.
• Remove from oven and add remaining green onions & desired toppings. Serve hot with salsa and sour cream.

SUPER NACHOS

Steps:

• Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
• Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
• Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
• Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
• Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.

LOADED NACHOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
• Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
• Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

SUPER DELUXE STEAK NACHOS

Steps:

• Season both sides of steak with salt and pepper. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer meat to a bowl to let it rest.
• Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
• When meat is completely cool slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
• Melt bacon fat over medium heat in a pot. Add onions and a pinch of the salt; cook and stir until softened, 5 or 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft and sweet, about 5 minutes. Reduce heat to low.
• Mash the beans with a potato masher to your desired consistency. Add additional liquid, if necessary, to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tortilla chips about 2 or 3 deep in a heat proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
• Bake in preheated oven until cheese is melted and edges start to brown, about 10 minutes.
• Scatter diced ripe avocado, diced onions, diced tomatoes, and diced jalapenos over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

CHEESY NACHO BAKE

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Return meat to skillet. Add tomatoes, water and seasoning mix; stir. Cook 10 min., stirring occasionally. Stir in 1/4 cup sour cream.
• Place half the chips in 13x9-inch baking dish; cover with layers of half each of the meat mixture and cheese. Repeat layers.
• Bake 20 min. or until heated through. Top with onions and remaining sour cream.