Loaded Nachos with Ground Beef Sauce & Cheese
by @NomNomOven-baked tortilla chips with a spicy ground beef sauce made from ground beef, kidney beans and corn, topped with plenty of melted cheese. With jalapeños, guacamole, salsa and sour cream as toppings, a filling main dish for four — straight from the dish, best served hot.
Source / link: Tex-mex-Küche (Klassiker)
Ingredients
| 1 (ca. 150 g) | Onion |
| 2 | Garlic cloves |
| 2 EL | Oil |
| 600 g | Ground beef |
| 2 EL | Tomato paste |
| 400 g | Chopped tomatoes (canned) |
| 1 TL | Sweet paprika powder |
| 1 TL | Smoked paprika powder |
| 1 TL | Ground cumin |
| 1/2 TL | Chili flakes |
| 400 g | Kidney beans (canned, rinsed) |
| 200 g | Corn (canned, drained) |
| etwas | Salt |
| etwas | Pepper |
| 300 g | Tortilla chips |
| 250 g | Grated cheddar or mozzarella |
| 100 g | Jalapeños (sliced) |
| 200 g | Guacamole |
| 150 g | Salsa |
| 200 g | Sour cream |
| etwas | Fresh cilantro |
Preparation
Step by step through the recipe
- 1 Preheat the oven to 200 °C top/bottom heat. Finely dice 1 (ca. 150 g) onion and finely chop 2 garlic cloves.
- 2 2 EL Heat the oil in a large pan and sauté the diced onion with the garlic until translucent for 3–4 minutes.
- 3 600 g Add the ground beef and fry until crumbly, then briefly toast 2 EL tomato paste.
- 4 Deglaze with 400 g chopped tomatoes and stir in 1 TL sweet paprika powder, 1 TL smoked paprika powder, 1 TL cumin and 1/2 TL chili flakes.
- 5 Stir in 400 g rinsed kidney beans and 200 g corn and let the sauce simmer for 10–15 minutes until creamy, then season with a little salt and pepper.
- 6 Spread 300 g tortilla chips in a large baking dish, pour the ground beef sauce over them and sprinkle with 250 g grated cheese.
- 7 Bake the dish in the preheated oven at 200 °C for 12–15 minutes until the cheese has melted and is lightly browned.
- 8 Top the nachos with 100 g jalapeños, 200 g guacamole, 150 g salsa, 200 g sour cream and some fresh cilantro and serve hot.
Notes & tips
Cheese-pull tip: Add the cheese only during the last quarter hour over the sauce and do not layer the dish too deep — this keeps the chips at the bottom crispier. Variation: With black beans instead of kidney beans or with a pinch of chipotle for a smokier note. Leftover tip: Leftovers keep for 2 days in the refrigerator and are best refreshed in the oven. Serving idea: Serve with lime wedges and a cold drink — as a main dish, a large green salad goes well with it. Note: Contains milk.
Nutrition
estimated per serving- Calories
- 1088 kcal
- Protein
- 70 g
- Fat
- 44 g
- Carbs
- 124 g
– = ingredient not in nutrition database (estimate incomplete)
