You'Ve Gotta Try These Nachos Recipe

Name: You'Ve Gotta Try These Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (13 ounce) bags corn tortilla chips, I like to use 2 different colors, ie. 1 bag yellow and 1 bag blue corn chips; Pico de Gallo Salsa; 4 vine-ripe tomatoes, seeded and chopped; 1 -2 jalapeno pepper, seeded and chopped (adjust to your heat level); 1 small white onion, chopped; 1/4 cup cilantro leaf, finely chopped; Beef and Beans Topping; 1 tablespoon extra virgin olive oil; 2 garlic cloves, chopped; 1 small onion, chopped; 1 jalapeno pepper, seeded and chopped; 1 lb ground sirloin; 1 teaspoon salt; 1 1/2 teaspoons dark chili powder; 1 1/2 teaspoons cumin; 2 teaspoons Frank's red hot sauce (or up to 1 T., adjust to your heat level.); 1 (15 ounce) can black beans, drained; Cheese Sauce; 2 tablespoons butter (I use unsalted); 2 tablespoons flour; 2 cups whole milk; 2 1/2 cups monterey jack pepper cheese, shredded; Optional Toppings; sour cream (optional); 1 avocados, sliced (optional) or 1 guacamole (optional); black olives, sliced (optional); scallion, chopped (optional); hot sauce (optional)

Servings: persons

2 (13 ounce) bags corn tortilla chips, I like to use 2 different colors, ie. 1 bag yellow and 1 bag blue corn chips
Pico de Gallo Salsa
4 vine-ripe tomatoes, seeded and chopped
1 -2 jalapeno pepper, seeded and chopped (adjust to your heat level)
1 small white onion, chopped
1/4 cup cilantro leaf, finely chopped
Beef and Beans Topping
1 tablespoon extra virgin olive oil
2 garlic cloves, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 lb ground sirloin
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 teaspoons cumin
2 teaspoons Frank's red hot sauce (or up to 1 T., adjust to your heat level.)
1 (15 ounce) can black beans, drained
Cheese Sauce
2 tablespoons butter (I use unsalted)
2 tablespoons flour
2 cups whole milk
2 1/2 cups monterey jack pepper cheese, shredded
Optional Toppings
sour cream (optional)
1 avocados, sliced (optional) or 1 guacamole (optional)
black olives, sliced (optional)
scallion, chopped (optional)
hot sauce (optional)

1
Arrange the corn chips on a large serving platter.
2
Combine the salsa ingredients and let the flavors meld.
3
Make the beef and beans topping:
4
Heat a large nonstick skillet over medium high and add the olive oil, garlic, onion and jalapeno. Saute for about 2 minutes.
5
Add meat and break into smaller bits. Season with salt, chili powder, cumin and the cayenne pepper sauce. Cook meat mixture until browned, about 5 minutes. (Drain any grease.).
6
Stir in the beans and turn the heat down to low.
7
Make the cheese sauce:
8
In a saucepan, melt the butter over moderate heat.
9
Then add the flour, stirring and cooking for about a minute.
10
Whisk in milk.
11
When the milk comes to a bubble (watch carefully and keep stirring to make it lump-free and so it doesn't scald), stir in cheese using a wooden spoon.
12
Remove cheese sauce from the heat.
13
Pour cheese sauce evenly over the tortilla chips.
14
Top evenly with the beef and beans mixture.
15
Top it all off with the pico de gallo salsa (and optional toppings, if using).
16
Serve it while it's hot!

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 2 (13 ounce) bags corn tortilla chips, I like to use 2 different colors, ie. 1 bag yellow and 1 bag blue corn chips, Pico de Gallo Salsa, 4 vine-ripe tomatoes, seeded and chopped, 1 -2 jalapeno pepper, seeded and chopped (adjust to your heat level), and more.

Yes, You'Ve Gotta Try These Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

You'Ve Gotta Try These Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions