I usually associate Beef Nachos with either the Hard Rock Cafe or football. The Hard Rock Cafe in New York City is where my family and I typically have lunch when we go into Manhattan, especially in December when we go see the Christmas Tree in Rockefeller Center.
As for football, nachos remind me of my younger days hanging out in sports bars (or simply a local bar with satellite tv) and watching the Jets and Giants.
Note: I like things hot and spicy, but you can omit the hot sauce and jalapenos if you don’t.
Scrumptious Beef Nachos
- 1 pound ground beef (minced beef)
- 1 tablespoon yellow onion - minced
- 1 teaspoon chili powder (chilli powder in British English)
- ¼ teaspoon salt
- ⅛ teaspoon paprika
- 12 ounces tortilla chips
- 16 ounces refried beans
- 1 large jalapeño - sliced
- ¼ cup black olives - sliced
- 1 ½ cups Monterey Jack cheese - shredded and divided
- 3 tablespoons hot sauce
- 1 cup sour cream
- 1 cup guacamole
- Cook the ground beef and onion in a large skillet on medium to high heat. Stir until meat is browned and onion is translucent. Drain fat.
- Remove from heat and stir in taco sauce, chilli powder, salt and paprika until thoroughly mixed.
- On a pizza pan (or large ovenproof dish), alternately layer nachos, beef mixture, olives, jalapeno slices, and 1 cup of cheese. If using hot sauce, sprinkle on nachos before adding the next layer.
- Top the entire platter with the remaining 1/2 cup of cheese.
- Broil in oven for 2 to 3 minutes, or until cheese melts.
- Serve hot with a side of sour cream and guacamole.