📝 About This Recipe
Experience the nostalgic indulgence of the quintessential Tex-Mex fast food classic, elevated with premium ingredients and bold flavors. This recipe features layers of crisp, salty tortilla chips smothered in a velvety cheese sauce, seasoned savory beef, and cool dollops of sour cream. It’s the perfect harmony of textures and temperatures that captures the essence of late-night cravings in a sophisticated, home-cooked format.
🥗 Ingredients
The Protein Base
- 1 lb Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 2 tablespoons Taco Seasoning (homemade or store-bought)
- 1/3 cup Water (to create a silky meat sauce)
The Signature Cheese Sauce
- 8 oz Sharp Cheddar Cheese (freshly grated, do not use pre-shredded)
- 1 cup Evaporated Milk (provides a smooth, stable emulsion)
- 1 tablespoon Cornstarch (tossed with the cheese)
- 1 tablespoon Pickled Jalapeño Brine (for that authentic tangy kick)
The Layers & Toppings
- 1 bag Restaurant Style Tortilla Chips (thick-cut chips hold up better under toppings)
- 1 can Refried Beans (15 oz, warmed with a splash of water)
- 2 medium Roma Tomatoes (seeded and finely diced)
- 1/2 cup Sour Cream (full fat for best texture)
- 1/4 cup Pickled Jalapeños (optional, for extra heat)
👨🍳 Instructions
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1
In a large skillet over medium-high heat, brown the ground beef, breaking it into very fine crumbles with a wooden spoon or potato masher to mimic the fast-food texture.
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2
Once the beef is fully cooked, drain the excess fat. Stir in the taco seasoning and 1/3 cup of water. Simmer for 5-7 minutes until the liquid reduces and the beef is coated in a thick, savory glaze.
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3
While the beef simmers, place the refried beans in a small saucepan over low heat. Add a tablespoon of water or bean liquid to make them spreadable and smooth.
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4
Prepare the cheese sauce by tossing the shredded cheddar with cornstarch in a medium saucepan until evenly coated.
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5
Add the evaporated milk to the cheese and whisk over medium-low heat. Continue whisking constantly for 5-8 minutes until the cheese melts into a perfectly smooth, glossy sauce.
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6
Whisk the jalapeño brine into the cheese sauce for that signature 'nacho cheese' tang. Keep the sauce on the lowest heat setting, stirring occasionally.
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7
Prepare your serving platter. Arrange a generous layer of crisp tortilla chips in a wide, shallow bowl or on a large plate.
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8
Drizzle the warm refried beans over the center of the chips. Using a spoon, distribute them so every section gets a bit of bean base.
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9
Spoon the seasoned ground beef over the beans, ensuring even coverage across the pile.
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10
Ladle the warm, velvety cheese sauce over the beef and beans. Don't be shy—this is the 'Grande' part of the dish!
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11
Sprinkle the finely diced tomatoes over the top for a fresh, cool contrast to the warm layers.
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12
Finish with a large dollop (or a piped stripe) of sour cream in the center. Serve immediately while the chips are still crunchy.
💡 Chef's Tips
Use freshly grated cheese from a block; pre-shredded cheese is coated in potato starch which can make your sauce gritty. For the finest beef texture, use a potato masher while browning the meat to break it into tiny, uniform bits. Warm your serving platter in the oven for a few minutes before assembling to keep the nachos hot longer. If the cheese sauce gets too thick, whisk in a tablespoon of warm water or milk to loosen it back up. To prevent soggy chips, serve the cheese sauce in a side bowl if you aren't planning to eat the entire platter immediately.
🍽️ Serving Suggestions
Pair with a cold Mexican lager or a refreshing lime margarita to cut through the richness of the cheese. Serve with a side of extra-spicy salsa verde for those who want a heat boost. Add a side of Mexican street corn (elote) to turn this appetizer into a full feast. Offer a bowl of fresh guacamole on the side for added creaminess. Finish the meal with cinnamon-sugar dusted churros for the ultimate fast-food inspired dessert.