Ingredients:

  • 1 Tbsp Olive Oil
  • 500 g Ground Beef (10-15% fat)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Chili Powder (mild or medium)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 2 Tbsp Tomato Paste
  • 1/2 cup Beef Stock (low sodium)
  • Salt and Freshly Ground Black Pepper, To taste
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp All-Purpose Flour
  • 1 1/2 cups Whole Milk, warmed
  • 1 1/2 cups Sharp Cheddar, grated
  • 1 cup Monterey Jack or Colby, grated
  • Dash Hot Sauce (Optional)
  • 1/2 tsp Dijon Mustard
  • 1 large bag Tortilla Chips (Thick-cut, restaurant style, approx. 300g)
  • 1/4 cup Pickled Jalapeños, sliced
  • 1/2 can Black Beans, rinsed and drained (optional)
  • 2-3 stalks Spring Onions (Scallions), sliced
  • Sour Cream or Crème Fraîche, For serving
  • Fresh Guacamole or Sliced Avocado, For serving
  • Handful Fresh Coriander (Cilantro), chopped

Instructions:

  1. Preheat the oven to 180°C / 350°F. Grate all cheeses and keep them at room temperature. Chop the onion, mince the garlic, measure out the spices, and warm the milk slightly.
  2. Heat oil in the large skillet over medium-high heat. Sauté the diced onion (3-4 minutes), then add garlic (1 minute). Add ground beef and cook until fully browned. Drain off any excess rendered fat. Stir in tomato paste, chili powder, cumin, and oregano; cook for 1 minute. Pour in beef stock and simmer for 5-7 minutes until thick and saucy. Season with salt and pepper.
  3. For the cheese sauce: In a small saucepan, melt butter. Whisk in flour and cook for 1 minute (roux). Gradually whisk in warm milk and simmer until the sauce thickens slightly (3-4 minutes). Remove immediately from heat. Stir in mustard and hot sauce. Add the grated cheeses a handful at a time, stirring until completely melted and smooth. Season lightly with salt.
  4. Assemble the nachos: Spread half of the tortilla chips onto an oven-safe platter. Spoon half of the spiced beef mixture and drizzle half of the cheese sauce over the chips. Scatter half of the jalapeños and black beans (if using). Top with the remaining chips, beef, and the final drizzle of cheese sauce. Scatter the remaining jalapeños over the top. Bake for 5-7 minutes, until the cheese is bubbling and thoroughly melted.
  5. Carefully remove the platter. Dollop spoonfuls of sour cream or crème fraîche over the top. Add scoops of guacamole and sprinkle generously with sliced spring onions and fresh coriander. Serve immediately while the Cheesy Beef Nachos are hot.