Ultimate Ripper Beef Nachos

These ripper beef nachos are a game-day favorite that’ll have everyone diving in for more! Juicy, spiced ground beef is layered over crunchy corn chips, smothered in a velvety homemade nachos cheese sauce that ensures every chip is coated in cheesy goodness. Topped with melty grated cheese and served with vibrant pico de gallo, creamy guacamole, and a dollop of sour cream, this dish is perfect for sharing at parties or enjoying as a hearty Tex-Mex dinner. Customize the heat with cayenne pepper to suit your taste—this recipe delivers bold flavors with just the right kick!

Instructions

1. 1

   Cook beef: Heat olive oil in a large skillet over high heat. Add garlic and onion, cooking for 2-3 minutes until translucent. Add ground beef, breaking it up with a wooden spoon, and cook until browned, about 5 minutes.

2. 2

   Season beef: Stir in onion powder, oregano, salt, cumin, paprika, cayenne pepper, tomato paste, and water. Cook for 2 minutes, stirring to combine flavors. Remove from heat and set aside.

3. 3

   Preheat oven: Set oven to 180°C / 350°F (conventional) or 160°C / 320°F (fan-forced).

4. 4

   Assemble first layer: Spread half the corn chips evenly on a large baking tray. Drizzle 1 cup of warm nachos cheese sauce over the chips, ensuring even coverage. Spoon half the seasoned beef over the chips, then sprinkle with 1 cup of grated cheese, covering most of the cheese sauce.

5. 5

   Assemble second layer: Spread remaining corn chips over the first layer. Drizzle with remaining 1 cup nachos cheese sauce, top with remaining beef, and sprinkle with remaining 1 cup grated cheese, ensuring cheese sauce is mostly covered to prevent burning.

6. 6

   Bake: Place tray in the oven and bake for 15 minutes, or until the grated cheese is fully melted and bubbly.

7. 7

   Serve: Remove from oven and immediately garnish with sliced scallions. Serve hot with guacamole, pico de gallo, and sour cream on the side for dipping or spooning.

Recipe Notes

• Onion powder – Substitute with garlic powder if preferred for a slightly different flavor profile.

• Corn chips – Choose sturdy, thick corn chips to avoid sogginess. Brands like Nature’s Earth or plain Doritos work well. Thin chips will break under the weight of toppings.

• Nachos cheese sauce – This homemade sauce is key for even, creamy coverage. Keep it warm and pourable (use a microwave to reheat if made ahead). Do not thin with milk or water, as this will make chips soggy. Cover sauce with beef or cheese during baking to prevent browning.

• Guacamole – For restaurant-style guacamole, mash ripe avocados with lime juice, cilantro, red onion, and a pinch of salt. Prepare fresh for best flavor.

• Pico de gallo – Make by tossing diced deseeded tomatoes, finely chopped red onion, chopped cilantro, lime juice, salt, and pepper. Adjust lime and salt to taste.

• Storage – Assemble and bake just before serving, as nachos don’t store well once layered. Store cooked beef in an airtight container in the fridge for up to 3 days or freeze for 2 months. Reheat beef before assembling fresh nachos.

• Make ahead – Prepare beef, cheese sauce, guacamole, and pico de gallo up to a day in advance. Store separately in the fridge. Reheat beef and cheese sauce before assembling and baking.

• Nutrition – Per serving, assuming 10 servings. Values include cheese sauce, guacamole, pico de gallo, and sour cream but exclude additional chips served on the side.