Nachos

by Sabrina Snyder

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12 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Nachos are the perfect party dish with crisp tortilla chips, homemade cheese sauce, seasoned ground beef, guacamole, and sour cream.

Chips and melty Nacho Cheese are the ultimate Appetizer for any party. This recipe piles on the all the toppings, turning a classic game day snack into a delicious lunch or dinner!

Sabrina’s Nachos Recipe

Nachos are a popular dish that you can get at movie theaters, sports games, theme parks, and more. But this isn’t your basic chips with cheesy dipping sauce recipe! My loaded Nachos are topped with a homemade cheddar sauce that is rich and buttery. I pile on seasoned taco meat, quacamole, sour cream, and pico de gallo for a hearty dish that would rival your favorite Tex-Mex restaurant!

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Dinner, then Dessert

Nachos

Nachos are the perfect party dish with crisp tortilla chips, homemade cheese sauce, seasoned ground beef, guacamole, and sour cream.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Mexican
Author Sabrina Snyder
Baking sheet of finished nachos with toppings
PrintRate

Ingredients
 

Nacho Cheese Sauce:

  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 10 ounces evaporated milk
  • 4 cups cheddar cheese

Ground Beef:

  • 1 pound ground beef
  • 1 tablespoon cumin
  • 1 teaspoon kosher salt
  • 1 tablespoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup water

To Finish:

  • 8 cups yellow tortilla chips
  • 1 cup pico de gallo , drain liquid
  • 1 cup guacamole
  • 1 cup sour cream
  • 1/2 cup green onions , thinly sliced

Instructions

Nacho Cheese Sauce:

  • Add butter to a large pot on medium heat.
  • When butter melts add in the flour, chili powder, salt, onion powder and cayenne pepper; whisk well to combine.
  • Slowly pour in the evaporated milk while whisking constantly.
  • When the mixture starts to come to a simmer, add in the cheese and whisk well to combine.
  • When smooth and melted, use to top the nachos immediately.

Ground Beef:

  • Add all the dry seasoning ingredients to the water and stir well.
  • Add ground beef to a large skillet on medium-high heat and break it apart as it cooks, 6-8 minutes until no longer pink.
  • Pour the taco seasoning water mixture into the pan and stir well.
  • Let cook until almost all the water has evaporated.

Nachos:

  • Preheat your oven to 400 degrees.
  • Add chips to your parchment paper lined baking sheet.
  • Bake for 7 minutes.
  • Move chips to a serving platter.
  • Pour the nacho cheese sauce over the chips
  • Top with pico de gallo, guacamole and sour cream.
  • Sprinkle with green onions.

Nutrition

Calories: 760kcal | Carbohydrates: 64g | Protein: 24g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1096mg | Potassium: 531mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1248IU | Vitamin C: 5mg | Calcium: 452mg | Iron: 3mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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