Perfectly seasoned ground beef, kicked up refried beans and lots of cheese are what make these Ultimate Spicy Beef Nachos a crowd-pleaser. These are ridiculously good and worth making.
It’s 2014! Crazy, absolutely crazy. How did that happen?
I can’t believe it has been 14 years since the whole Y2K scare. Do you guys remember that? It honestly seems like that was just a couple years ago. Time just goes faster and faster.
I decided to start the year off with a yummy, kind-of healthy, meal. These Ultimate Spicy Beef Nachos nachos were a huge hit with my boys.
I know the list of ingredients is long and may seem really daunting, but don’t let that stop you from making these. They were absolutely delicious, so filling and really simple to make. You may not think nachos are meant for a meal, but these definitely are.
You could also use ground turkey or chicken in these.
- Refried Beans:
- 1 cup canned retried beans
- 1 tablespoon chopped canned jalapeños
- Spicy Beef:
- 2 teaspoons canola oil
- 1 small onion, chopped fine
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1 pound extra lean ground beef
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar
- 1 1/2 teaspoons minced canned chipotle chile in adobo sauce , plus 1 teaspoon adobo sauce
- 1/2 cup water
- 2 teaspoons lime juice
- 1 (9.5 oz) bag tortilla chips
- 1 pound pepper jack cheese, grated (4 cups)
- 2 jalapeño chiles, sliced into thin rings
- Sour cream
Preheat oven to 400 degrees.
Pulse beans and jalapeños in a food processor until smooth. Transfer to a bowl and cover with plastic wrap.
Heat oil in a large skillet over medium heat until simmering. Cook onion until soft, about 4 minutes. Add garlic, chili powder, cumin, oregano and salt, cook until fragrant, about 1 minutes. Add beef and cook, breaking meat into small pieces with a wooden spoon. Cook until no longer pink.
Add tomato paste, sugar, chipotle, and adobo sauce and cook about one minute. Add water, bring to a simmer and cook over medium0low heat until mixture is nearly dry, about 5 to 7 minutes. Stir in lime juice. Set aside.
Spread half of the chips in a 9x13-inch baking dish. Dollop half of the bean mixture over the chips, then spread evenly (this is kind of a pain, just spread the beans the best you can, they don't have to be perfect). Scatter half of the beef mixture over the beans, top with 2 cups of the cheese and half the jalapenos. Repeat with remaining chips, beans, beef, cheese and jalapeños. Bake until cheese is melted and just beginning to brown, about 10-12 minutes. Garnish with avocado, sour cream and salsa.
These nachos really are simple to make. Don't let the long directions and long list of ingredients scare you away.
Also, because you don't need the entire can of chipotle peppers, I measure out what I need and then put the rest in a ziploc bag and freeze it, then next time I need it I just pull it out of the freezer and cut off however much I need.
Recipe Source: The Complete Cook’s Country TV Show Cookbook