To make the best ground beef nachos, bake tortilla chips before adding ingredients, heat refried beans before spreading them, add taco seasoning to the beef while browning, mix chopped ingredients before placing them on top, and serve immediately after melting cheese. Avoid using French fries and serve with sour cream and guacamole.
The best tip for making ground beef nachos is to load them with ingredients without soaking the chips—bake the chips to make them tougher. Heat the refried beans to thin them out before putting them in. Add a kick of spice to ground beef by cooking it with taco seasoning. To create a flavorful blend, chop and mix most of the ingredients together. Melt the cheese over the nachos, then serve immediately.
French fries can completely ruin potentially large ground beef nachos. Everything just slides right off them and the fries taste chewy rather than staying chunky and crunchy. To avoid the soggy chip problem, first cook the tortilla chips at about 350°F (177°C) for about eight minutes.
Putting refried beans directly on top of the fries is going to be a big mess if they aren’t heated up first. They will be difficult to apply and proceed in clumps rather than smoothly. Follow the cooking instructions on the can, then when hot, spread directly over the fries.
Ground beef can be quite bland if cooked without adding anything. Since ground beef nachos should be full of flavor and have some kick, add taco seasoning to the meat. Some add it after the meat is already cooked through, but one of the best tips to bring out the flavor is to add the seasoning as the meat begins to brown. The seasoning will blend into the beef instead of sitting on top of it. Put it from the skillet on top of the refried beans.
One of the best tips for making ground beef nachos is to chop up most of the ingredients, mix them together, and let them sit for a while. In a bowl, combine chopped green onions, sliced black olives, chopped tomatoes, and sliced jalapenos; add as much or as little of each ingredient depending on your preference. Let the juices from each ingredient mix for about ten minutes before placing the dough on top of the meat—the juice will soak into the meat and add even more flavor.
Put the grated cheese on top of all the ingredients. Some may simply want to add cheddar, while others may choose to use a store-compressed bag of grated cheese called a “Mexican cheese blend,” which is a mix of cheddar, Monterey jack, asadero, and queso quesadilla. Sprinkle the cheese all over the top of the nachos, which adds flavor and brings all the ingredients together when melted.
The key to the best ground beef nachos is serving them when they’re straight out of the oven. Place them in the oven for about ten minutes at 350°F (about 177°C) or until the cheese is completely melted on top. Add a large sphere of sour cream and guacamole to the center, then serve the nachos while they’re still hot.
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