Beef Nachos with Homemade Queso

5 from 1 vote

Beef Nachos with Homemade Queso

Classic supreme beef nachos for a crowd made with a delicious and cheesy homemade queso. Tailor them exactly how you like it!!

Prep Time15

Cook Time15

Total Time40

Servings: servings

Author: Sam Maccini

Ingredients

Toppings

1 lb taco seasoned ground beef
sturdy corn tortilla chips
sour cream
raw or pickled jalapeños, black olives, or other favorites raw or pickled jalapenos
homemade pepper jack queso
guacamole
pico de gallo

Homemade Queso

1 can evaporated milk
4 oz cooper sharp or american cheese*
8 oz pepper jack cheese
½ tbs flour or cornstarch
¼ - ½ teaspoon cayenne pepper optional for heat

Classic Guacamole

2 ripe avocados
1 small garlic clove grated
2 tbs red onion chopped fine
1-2 tbs cilantro chopped fine
1 lime
salt to taste

Pico de Gallo

4 roma tomatoes chopped (keep the seeds & all!)
¼ cup red onion chopped fine
2 tbs cilantro chopped fine
optional: jalapeño chopped fine
juice of 1 lime, salt & pepper to taste

Taco Ground Beef

1 lb ground beef
1 tbs chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 tsp smoked paprika
1 teaspoon cumin
½ teaspoon oregano
½ teaspoon kosher salt

Instructions

Prep All Cold Toppings:
Make Pico De Gallo: In a medium bowl, add tomatoes, red onion, juice of ½ lime, a pinch of salt & pepper. Fold in chopped cilantro. Add more lime, salt or pepper to taste. Place in fridge to sit while you make nachos (or up to 3 nights in advance).
Make Guacamole: pit & scoop out 2 avocados. In a small bowl, add avocado, lime juice, salt, pepper, red onion, garlic & cilantro. Mash with a fork, whisk, or mortar and pestle. Add more lime, salt or cilantro to taste.
Set cold toppings aside & Make Seasoned Taco Ground Beef: In a large skillet, heat about ½ tbs olive oil. Brown & cook ground beef, breaking it up as you cook, until mostly cooked through. Add my seasoning blend (or a taco packet) & ¼ cup water. Toss until meat is completely coated, saucy & cooked through.
While Ground beef cooks, Make Queso: In a small sauce pan on medium-low heat, add cornstarch or flour and ¼ cup evaporated milk. Stir until slightly looking thick and sticky - it happens quickly once pan is heated!
Pour ½ cup evaporated milk into saucepan & whisk until incorporated. Remove from heat & add cheeses. Fold gently. Place back on heat & stir until cheese melts. Follow with cayenne if using. Stir or whisk until combined and melted. Add more evaporated milk to thin to your liking & whisk until incorporated. I use almost the whole can. It will thicken as it sits, keep some if you may need to reheat.*

Notes

* Use any storebought short cut for this recipe, but you MUST make the queso!

*Cooper Sharp: feel free to sub with any good melty cheese (like a classic American)

*To Reheat Queso: This queso will thicken as it sits. If it gets too thick, you can reheat in small sauce pan or by microwaving in 30 second increments. Add milk or even a light bit of water to thin again while re-heating.

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