Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Ripper Beef Nachos Recipe
Not simply one other beef nachos….the 5 minute, all-natural nachos cheese sauce is what makes this a RIPPER nachos! Plus, my “guidelines” for learn how to assemble the right nachos. 🙂
My Guidelines for How To Make the Excellent Nachos
Rule #1: The Nachos Cheese Sauce ensures even protection of tacky goodness on each single chip which you merely can’t obtain simply through the use of grated cheese. Except you utilize an inordinate quantity of it! Bear in mind: A corn chip with out cheese on it’s only a chip – not nachos!
Rule #2: Cold and hot should be separated. By no means dump chilly guacamole and bitter cream on prime of sizzling melted cheese. It can set immediately. No person desires nachos with chilly cheese. So serve chilly toppings on the facet!
Rule #3: Use a sturdy corn chip. Now will not be the time to make use of no-brand corn chips! No person likes soggy chips and no person likes chips that break once you rating one that’s gloriously loaded!
(PS Please be aware, my palms are further swollen and puffy on this photograph as a result of it was a stinking sizzling, humid day in Sydney and I haven’t any air-con!!! 😉 )
(PPS Oh my. I forgot to place the Pico de Gallo on. Shock horror, I skipped the veggies.)
Rule #4: Freshly grated cheese will soften higher….simply sayin’….
Rule #5: Home made seasoning for the meat is best than retailer purchased….simply sayin’…..
Rule #6: Construct the nachos in single layers to make sure that you don’t find yourself with a pile of corn chips with no toppings. Nobody’s all for plain corn chips at a time like this!
Rule #7: Don’t overbake! The trick is to simply soften the cheese and heat the nachos all over with out burning the corn chips (or – gasp, shock horror – the cheese!).
Additional Guidelines
Rule #8: Nachos should not be made when alone. Too harmful.
Rule #9: Beer and/or wine (ideally each) should be current.
Rule #10: No cutlery.
Now that we’re all clear on the foundations, right here’s the recipe! 😉 – Johnsat x
What are YOUR Nachos Guidelines? Inform me under, and I’ll add them to my checklist!!! 😉
PS For one thing a bit completely different, do that Nachos Pie! It’s every part and love about nachos – in pie type!
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves
- 1/2 onion , finely chopped
- 1 lb / 500g ground beef (mince)
- 2 tbsp tomato paste
- 2 tbsp water
- 1 tsp each onion powder (Note 1), dried oregano, salt
- 2 tsp each dried cumin powder , paprika
- 1/4 tsp cayenne pepper , or to taste
- 14 oz / 400g corn chips , good quality (Note 2)
- 2 cups grated cheese (cheddar, tasty, gruyere, Monterey Jack)
- 1 quantity Nachos Cheese Sauce , warm (Note 3)
- Sliced scallions / shallots
- 1 quantity Proper Guacamole , Restaurant Style
- 1 quantity Pico de Gallo (Note 4)
- Sour cream
Instructions
- Beef: Heat oil in a skillet over high heat. Add garlic and onion, cook until translucent. Add beef and cook, breaking it up as you go. Once beef is cooked, add Nachos Seasoning, tomato paste and water. Cook for a further 2 minutes, then set aside.
- Preheat oven to 180C/350F.
- Spread half the corn chips in a single layer on a baking tray. Drizzle over about 1 cup Nachos Cheese Sauce (see KEY TIPS in Note 3), top with 1/2 the Beef and 1/2 the grated cheese ensuring most of the Cheese Sauce is covered.
- Spread over remaining corn chips, drizzle over remaining Nachos Cheese Sauce, Beef and grated cheese, again ensuring all the Cheese Sauce is covered.
- Bake for 15 minutes or until cheese is melted.
- Serve immediately, garnished with sliced scallions/shallots if using and with Guacamole, Pico de Galloand Sour Cream on the side.
Notes
1. Onion powder can be substituted with garlic powder.
2. Use sturdy corn chips, not thin ones. Otherwise they will get soggy! My favourite (I’m in Sydney, Australia) are the Nature’s Earth Corn Chips from Harris Farms. Otherwise plain Doritos are fine.
3. The Nachos Cheese Sauce is my secret that takes this Nachos to the next level! It ensures even coverage of cheese on all the chips! Make sure it is warm so it’s pourable.
If you make it ahead, just reheat in the microwave (easier than stove). DO NOT thin with milk or water, otherwise you will make it watery and it will make the chips soggy.
Use a pouring jug for even coverage. And lastly, try not to have any of the Nachos Cheese Sauce exposed for baking i.e. cover it as much as you can with beef, grated cheese or corn chips. Reason is that even though it is made with all-natural ingredients i.e. no processed cheese, it melts in the oven like processed cheese i.e. a skin forms and it turns brown very quickly.
4. Simple Pico de Gallo – toss together diced deseeded tomatoes, finely chopped red onion, chopped cilantro/coriander, lime juice, salt and pepper.
5. Nutrition: Sorry guys, can’t bring myself to calculate the nutrition for this! ?
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves
- 1/2 onion , finely chopped
- 1 lb / 500g ground beef (mince)
- 2 tbsp tomato paste
- 2 tbsp water
- 1 tsp each onion powder (Note 1), dried oregano, salt
- 2 tsp each dried cumin powder , paprika
- 1/4 tsp cayenne pepper , or to taste
- 14 oz / 400g corn chips , good quality (Note 2)
- 2 cups grated cheese (cheddar, tasty, gruyere, Monterey Jack)
- 1 quantity Nachos Cheese Sauce , warm (Note 3)
- Sliced scallions / shallots
- 1 quantity Proper Guacamole , Restaurant Style
- 1 quantity Pico de Gallo (Note 4)
- Sour cream
Instructions
- Beef: Heat oil in a skillet over high heat. Add garlic and onion, cook until translucent. Add beef and cook, breaking it up as you go. Once beef is cooked, add Nachos Seasoning, tomato paste and water. Cook for a further 2 minutes, then set aside.
- Preheat oven to 180C/350F.
- Spread half the corn chips in a single layer on a baking tray. Drizzle over about 1 cup Nachos Cheese Sauce (see KEY TIPS in Note 3), top with 1/2 the Beef and 1/2 the grated cheese ensuring most of the Cheese Sauce is covered.
- Spread over remaining corn chips, drizzle over remaining Nachos Cheese Sauce, Beef and grated cheese, again ensuring all the Cheese Sauce is covered.
- Bake for 15 minutes or until cheese is melted.
- Serve immediately, garnished with sliced scallions/shallots if using and with Guacamole, Pico de Galloand Sour Cream on the side.
Notes
1. Onion powder can be substituted with garlic powder.
2. Use sturdy corn chips, not thin ones. Otherwise they will get soggy! My favourite (I’m in Sydney, Australia) are the Nature’s Earth Corn Chips from Harris Farms. Otherwise plain Doritos are fine.
3. The Nachos Cheese Sauce is my secret that takes this Nachos to the next level! It ensures even coverage of cheese on all the chips! Make sure it is warm so it’s pourable.
If you make it ahead, just reheat in the microwave (easier than stove). DO NOT thin with milk or water, otherwise you will make it watery and it will make the chips soggy.
Use a pouring jug for even coverage. And lastly, try not to have any of the Nachos Cheese Sauce exposed for baking i.e. cover it as much as you can with beef, grated cheese or corn chips. Reason is that even though it is made with all-natural ingredients i.e. no processed cheese, it melts in the oven like processed cheese i.e. a skin forms and it turns brown very quickly.
4. Simple Pico de Gallo – toss together diced deseeded tomatoes, finely chopped red onion, chopped cilantro/coriander, lime juice, salt and pepper.
5. Nutrition: Sorry guys, can’t bring myself to calculate the nutrition for this! ?
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
