How To Season Beef For Nachos


I am going to tell you step by step how to season beef for nachos that the candle lit romantic restaurants in Cancun just can’t seem to offer. This is a great recipe for anyone who loves Nachos and wants to create their own dish!

While that steak is resting after searing, for example, it’s the perfect time to get started on a big batch of nachos. At first glance, you might think to avoid seasonings because they’ll make your nachos taste meaty, but in this case that’s actually a good thing since you’re using beef.

Super Nachos

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 entree servings


Deselect All

2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips — pick 2 favorites

Pico de Gallo Salsa:

4 vine ripe tomatoes, seeded and chopped

1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level

1 small white onion, chopped

1/4 cup, 2 handfuls, cilantro leaves, finely chopped — substitute parsley if cilantro is not to your liking


Beef and Beans Topping:

1 tablespoon extra-virgin olive oil

1 pound ground sirloin

2 cloves garlic, chopped

1 small onion, chopped

1 jalapeno pepper, seeded and chopped

1 teaspoon salt

1 1/2 teaspoons dark chili powder

1 1/2 ground cumin, half a palmful

2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level

1 can black beans, 15 ounces, drained

Cheese Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

Additional toppings to choose from, optional:

Sour cream

Chopped scallions

Chopped black olives

Diced pimento

Sliced avocado, dressed with lemon juice

Hot pepper saucesAdd to Shopping List


  1. Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
  2. Combine salsa ingredients in a bowl and set aside for flavors to marry.
  3. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
  4. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
  5. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

Beef Nachos

Top with extra-limey guacamole, spicy pico de gallo and plenty of melted cheese and every bite of these nachos will taste like a warm beef taco.

  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 6 to 8 servings



2 ripe avocados, halved, pitted and removed from skins

Juice of 2 limes

Kosher salt and ground black pepper

1/4 cup fresh cilantro leaves, roughly chopped

1 jalapeno, minced

Pico de Gallo:

1/4 cup fresh cilantro leaves, roughly chopped

4 ripe Roma tomatoes, seeded, cut into 1/4-inch dice (about 2 cups)

1 jalapeno, minced

Juice of 1 lime

1 small red onion, cut into 1/4-inch dice (about 1/2 cup)

Kosher salt and ground black pepper


2 tablespoons canola oil

1 small yellow onion, cut into 1/2-inch dice (about 1 cup)

4 cloves garlic, minced

1 pound 80/20 ground beef

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 cup beef stock

2 teaspoons Worcestershire sauce


One 9-ounce bag good-quality tortilla chips

4 ounces sharp Cheddar cheese, grated

4 ounces Monterey Jack cheese, grated

Mexican crema, for drizzling


  1. Preheat the oven to 425 degrees F and place a rack on the second-to-top position. Line a rimmed baking sheet with foil leaving a 2-inch overhang on each side. Set aside.
  2. For the guacamole: Place the avocados and lime juice into a mixing bowl and season liberally with salt and black pepper. Mash using a potato masher until mostly smooth, and then fold in the cilantro and jalapenos. Season with more salt and black pepper as needed. Place plastic wrap directly on top of the guacamole and refrigerate. 
  3. For the pico de gallo: Combine the cilantro, tomatoes, jalapenos, lime juice and onions in a mixing bowl. Season with salt and black pepper and toss to combine. Cover with plastic wrap and refrigerate. 
  4. For the beef: Heat the canola oil in a large straight-sided skillet over medium high heat. Add the onions and cook until lightly browned and starting to soften, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the beef, sprinkle liberally with salt and black pepper and cook, stirring, until starting to brown, 2 to 3 minutes. 
  5. Stir in the chili powder, ground cumin and smoked paprika cook for 1 minute. Pour in the beef stock and Worcestershire and continue cooking until the stock has reduced by half and the beef is cooked through, 3 to 4 minutes. Turn off the heat and cover with a lid to keep warm while you prepare the cheesy tortilla chips. 
  6. For assembly: Spread the tortilla chips onto the prepared baking sheet in a single layer, allowing some overlap. Scatter the Cheddar and Monterey Jack evenly on top and bake until the cheese is melted and the chips are warmed through, 2 to 3 minutes. 
  7. Spoon the warm beef mixture evenly over the chips using a slotted spoon. Top with dollops of guacamole and half of the pico de gallo. Drizzle with crema and serve the remaining pico de gallo on the side. The nachos can be served directly on the baking sheet, or you can lift the foil onto a large platter.

Beef Nachos

Beef Nachos

Mmmmmmm nachos… one of my favourite ‘treat’ meals!

PREP TIME15 mins

COOK TIME30 mins



  • Gluten Free
  • Kid Friendly


Beef nachos

  • 600 g beef mince
  • 1 brown onion finely diced
  • 2 tablespoons nacho spice mix* see in method
  • chilli flakes or chilli powder pinch optional
  • 1 can red kidney beans drained, rinsed
  • 3 tablespoons tomato paste
  • 1 can chopped tomatoes
  • 1 cup frozen corn defrosted
  • 1 carrot grated
  • 1 cup beef stock gluten-free if required
  • 35 g Parmesan cheese grated

To serve

  • ½ cup sour cream
  • 2 tablespoons tomato sauce
  • ½ iceberg lettuce finely sliced
  • 1 carrot grated
  • 300 g bag corn chips


  • PREHEAT oven grill to high. Set aside a large casserole/baking dish (if you do not have an oven-proof fry-pan).
  • Heat a little oil in a large fry-pan (preferably oven-proof) on high heat. Cook beef mince and onion, breaking up mince with a wooden spoon as it cooks, for 7–8 minutes, until browned. Add nacho spice mix and chilli flakes/powder (if using) and cook a further 1 minute, until fragrant.
  • Stir through beans, tomato paste, tomatoes, corn, carrot and beef stock. Bring to a simmer then reduce heat to low and simmer, stirring occasionally, for 9–12 minutes, until thickened. Season to taste with salt and pepper.
  • While sauce is simmering, prepare the rest of the meal. In a small bowl, mix sour cream and tomato sauce together and set aside. Place lettuce and carrot in a serving bowl.
  • Sprinkle cheese over mince and place whole pan under grill for about 6 minutes, until cheese is bubbling and golden. If you don’t have an oven-proof fry-pan, transfer mixture to an oven-proof dish before adding cheese.
  • TO SERVE place beef nacho sauce, corn chips, tomato sour cream, lettuce and carrot in the middle of the table for everyone to help themselves.
  • To make nacho spice mix, combine ½ teaspoon each of smoked paprika, dried oregano, onion powder and ¼ teaspoon ground cumin and ground coriander.


Homemade nachos instantly make me feel like a kid again. This Bargain Box recipe was a big hit with adults and kids when it featured recently.

The best thing about this dish is the amount of veggies in the mince, bulking it out and also adding extra nutrition. Chilli beans would also work great in this recipe instead of red kidney beans if you want to make it a little more spicy. If avocados are in season, you could add guacamole to serve – yum. Get my recipe here. A sprinkling of coriander wouldn’t go amiss either.

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