Ultimate Spicy Beef Nachos
We continue onto Week 10 of College Football, which means another delicious Football bite! Loaded nachos has to be one of my favorite football snacks. Not only are they super easy to make, but they are always a crowd favorite. Spicy beef, refried beans, and jalapenos are loaded onto tortilla chips, topped with a mound of pepper jack cheese and baked until warm and bubbly. I really enjoy making these loaded nachos at home. Too many times I have ordered this dish at restaurants only to be disappointed by stale chips, greasy beef, and stringy cheese. But not these nachos, with two layers of tortilla chips, refried beans, spicy beef and cheese, these are the ultimate nachos! Serve with salsa, guacamole and sour cream for a crowd pleasing football appetizer.
One Year Ago: Sweet Potato Rolls with Maple Pecan Butter
Ultimate Spicy Beef Nachos
For the Refried Beans:
- 1/2 cup refried beans , canned
- 3 tablespoons shredded pepper Jack cheese
- 1 tablespoon chopped pickled jalapeño chile
For the Spicy Beef:
- 2 teaspoons vegetable oil
- 1 small onion , chopped fine
- 3 cloves garlic , minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1 pound 90% lean ground beef
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar
- 1 medium canned chipotle chili , chopped, plus 1 teaspoon adobo sauce
- 1/2 cup water
- 2 teaspoons lime juice
- 1 bag tortilla chips (9 1/2 ounce)
- 4 cups shredded pepper Jack cheese
- 2 medium jalapeño chiles, sliced into thin rings
- Heat oven to 400 degrees F.
- For the beans, pulse ingredients in food processor until smooth. Transfer to a small bowl and cover with plastic wrap; set aside.
- To make the spicy beef, heat oil in large skillet over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef, cook and break meat into small bits until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels.
- To assemble the nachos, spread half of chips in a 9×13-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapeños. Repeat with remaining chips, beans, beef, cheese, and jalapeños. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa, sour cream and/or guacamole.
Yields: 8 servings
Source: adapted from Cook’s Country February/March 2007
If you’ve missed them, make sure to check out the rest of my College Football Bites:
Week One: Pizza Pretzel Bites
Week Two: Slow Roasted Pulled Pork
Week Three: Mini Corn Dogs
Week Four: Buffalo Chicken Bites
Week Five: Texas Chili
Week Six: Beer Battered Fried Pickles
Week Seven: Buffalo Wings
Week Eight: Queso Blanco Dip
Week Nine: Sloppy Joes