Cheesy Beef Nachos
Recipes

Cheesy Beef Nachos

by Brian Gibb
Prep Time: 5
Total Time: 10

Yield: 2 Servings

This isn’t a side snack. This is a main event. Piled-high beef nachos with all the right players: melty cheese, kick from jalapeños, freshness from tomatoes, briny black olives, and bright, clean salsa. All of it stacked on Vaca Chips- fried in legit beef tallow, so they stay crispy under heat and heavy toppings. These nachos show up.

Directions

Preheat oven to 400°F.

Brown the beef in a skillet over medium heat. Add spices + salt. Cook through.

Spread Vaca Chips across a large baking sheet or cast iron pan. Don’t crowd them.

Layer beef evenly across chips.

Top with cheese, tomatoes, olives, jalapeños, and onion if using.

Bake for 8-10 minutes or until cheese is melted and bubbling.

Finish strong: Spoon on fresh salsa, add dollops of sour cream or guac, sprinkle with cilantro, and hit it with a squeeze of lime.

Serve immediately. No forks. Just good hands and good company.

Ingredients

Base:

  • 1 full-size bag of Vaca Original Chips

Beef:

  • 1/2 lb grass-fed ground beef
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • Salt to taste

Toppings:

  • 1 1/2 cups shredded raw cheddar or jack cheese
  • 1/2 cup cherry tomatoes, diced
  • 1/4 cup black olives, sliced
  • 1/4 cup pickled jalapeños (or fresh if you like the burn)
  • 1/4 cup diced red onion (optional)
  • 1/2 cup fresh salsa (homemade or clean-store bought)

Extras (optional, but let’s be honest - they hit):

  • Avocado or guac
  • Sour cream or Greek yogurt
  • Cilantro
  • Lime wedges
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