Crispy tortilla chips layered with seasoned beef, cheese sauce, jalapeños, and fresh toppings for a festive snack.
# What You’ll Need:
→ Nachos Base
01 - 12 oz sturdy tortilla chips
02 - 1 lb ground beef
03 - 1 tbsp olive oil
04 - 1 tsp chili powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Cheese Sauce
11 - 2 tbsp unsalted butter
12 - 2 tbsp all-purpose flour
13 - 1 cup whole milk
14 - 1 1/2 cups shredded sharp cheddar cheese
15 - 1/2 cup shredded Monterey Jack cheese
16 - 1/4 tsp cayenne pepper
17 - 1/4 tsp salt
→ Toppings
18 - 1/2 cup pickled jalapeño slices
19 - 1/2 cup diced tomatoes
20 - 1/3 cup sliced scallions
21 - 1/4 cup chopped fresh cilantro
22 - 1/2 cup sour cream
# Directions:
01 - Preheat oven to 350°F
02 - Heat olive oil in large skillet over medium heat. Add ground beef and cook until browned, breaking it up with spoon, approximately 5-6 minutes. Drain excess fat if necessary.
03 - Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for additional 2 minutes. Set aside.
04 - Melt butter in saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbling but not browned.
05 - Gradually whisk milk into roux mixture until smooth. Bring to simmer and cook until slightly thickened, approximately 2-3 minutes.
06 - Reduce heat and add cheddar, Monterey Jack, cayenne, and salt. Whisk until cheese is melted and sauce achieves smooth consistency. Remove from heat.
07 - Spread tortilla chips evenly on large oven-safe platter or baking sheet.
08 - Top chips with seasoned beef, then drizzle generously with cheese sauce.
09 - Scatter jalapeño slices, diced tomatoes, and scallions over cheese sauce.
10 - Transfer to oven and bake for 5-7 minutes until everything is heated through and bubbly.
11 - Remove from oven. Garnish with chopped cilantro and dollops of sour cream. Serve immediately.
