Cheesy Beefy Nachos
Ingredients
Serves 4- 0.5 Onion
- 1 Roma tomato
- 905 g Lean ground beef 93/7
- 1½ tsp Garlic salt
- 1 tsp Onion powder
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1½ tsp Paprika
- 1 tsp Oregano
- 1½ tsp Black pepper
- ½ tsp Cayenne pepper
- 1 tsp Salt
- 4 tbsp All-purpose flour
- 3 tbsp Butter
- 3 tbsp Pickled jalapeños
- 340 g Evaporated milk
- 120 ml Milk
- 225 g Medium cheddar cheese
Method
Taco meat
- Step 1
Heat a little oil in a pan over medium-high heat.
- Step 2
Add the onion and Roma tomato and cook for a couple of minutes.
- Step 3
Add the ground beef and season with garlic salt, onion powder, ground cumin, chili powder, paprika, oregano, black pepper, cayenne pepper, and salt.
- Step 4
Break down the meat and cook for about 7 minutes.
- Step 5
Move the meat to the side, allowing the grease to come to the center.
- Step 6
Add 1 tablespoon of all-purpose flour to the grease and mix.
- Step 7
Add 1/4 cup of water and cook for a couple of minutes.
- Step 8
Set the cooked meat aside.
Nacho cheese sauce
- Step 1
Add butter to a saucepan over medium heat and allow it to melt.
- Step 2
Whisk in 3 tablespoons of all-purpose flour, 0.5 tsp paprika, 0.5 tsp black pepper, and 0.5 tsp salt, continuously whisking for 2 minutes.
- Step 3
Add the pickled jalapeños.
- Step 4
Pour in the evaporated milk while whisking.
- Step 5
Add the milk and continue whisking until the sauce thickens, just before it begins to simmer.
- Step 6
Reduce the heat to medium-low.
- Step 7
Add the grated medium cheddar cheese and stir until melted and smooth.
Assembly
- Step 1
Arrange nacho chips on a plate.
- Step 2
Spoon the taco meat over the chips.
- Step 3
Drizzle the nacho cheese sauce over the meat and chips.
- Step 4
Top with shredded lettuce, diced tomatoes, sour cream, and pickled jalapeños.
- Step 5
Serve immediately.