Southwest Nachos with Smoked Gouda & Roasted Corn
If you love nachos, these Southwest nachos are the best. These are comforting and will make you satisfied with every bite.
Equipment
Large rimmed baking sheet
Cast-iron skillet (10-inch or larger)
Sharp chef's knife
Oven with broiler function
Oven-safe plate or platter
Paper towels
Ingredients
8 oz tortilla chips - 225g, about half a standard party-size bag- 2 small yucca roots - about 12 oz / 340g total, peeled and sliced into ¼-inch rounds
1-2 tablespoons olive oil - for frying yucca
1 lb ground beef (minced beef) - 450g, minced beef
1 packet taco seasoning - 1 oz / 28g- 2 medium red bell peppers - red capsicums, diced 300g
1 medium jalapeño - sliced into rounds
3 cups corn kernels - 450g, from about 4 ears fresh corn or frozen/canned — thawed and patted dry- ¼ cup dill pickle relish - 60g, or finely diced dill pickles
½ cup Gouda cheese - smoked ; 55g, shredded
½ cup cheddar cheese - smoked ; 55g, shredded
1 tablespoon hot sauce - such as Frank's RedHot or Cholula
2 tablespoons Ranch dressing - for drizzling after broiling
Instructions
- Preheat the oven to 425°F / 220°C (200°C fan-forced). Spread the corn kernels in a single layer on a rimmed baking sheet. Roast for 12-15 minutes, stirring halfway through, until the kernels are golden brown in spots and dry to the touch. Remove from the oven and set aside.3 cups corn kernels
- If using fresh corn on the cob, let the roasted ears cool for 5 minutes, then hold each ear upright and cut the kernels from the cob with a sharp knife. If using pre-cut kernels (frozen or canned), skip this step — the kernels are already separated.3 cups corn kernels
- Peel the yucca and slice into ¼-inch (6mm) rounds. Heat 1-2 tablespoons olive oil in a cast-iron skillet over medium-high heat. Fry the yucca slices in a single layer for 3-4 minutes per side until golden and crispy on the outside and tender inside. Drain on paper towels and season with a pinch of salt.2 small yucca roots, 1-2 tablespoons olive oil
- On a large oven-safe plate or the same rimmed baking sheet used for the corn, arrange the fried yucca slices in a single layer as the base.2 small yucca roots
- Layer tortilla chips over the fried yucca. Top evenly with the taco-seasoned ground beef, roasted corn, diced red bell peppers, jalapeño slices, and pickle relish. Scatter the shredded smoked Gouda and smoked cheddar over the top.8 oz tortilla chips, 1 lb ground beef (minced beef), 1 packet taco seasoning, 2 medium red bell peppers, 1 medium jalapeño, 3 cups corn kernels, ¼ cup dill pickle relish, ½ cup Gouda cheese, ½ cup cheddar cheese
- Set the oven broiler to high and position a rack 6 inches (15cm) from the heating element. Broil the nachos for 2-3 minutes, watching constantly, until the cheese is melted and bubbly with golden spots. Remove immediately — every extra minute will turn the chips from crispy to cardboard. Drizzle with hot sauce and ranch dressing, then serve straight away.1 tablespoon hot sauce, 2 tablespoons Ranch dressing
Notes
Storage: Assembled nachos do not store well — chips go soft within an hour. Store cooked taco beef in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Roasted corn keeps refrigerated for 3 days.
Make-Ahead: Cook the beef and roast the corn up to 3 days ahead. Reheat beef in a skillet or microwave (30-second bursts) until steaming at 165°F / 74°C before assembling.
Substitutions: Frozen or canned corn works — pat dry thoroughly and roast until coloured. Swap yucca for thick-cut plantain chips or extra tortilla chips. Regular cheddar and Gouda work if smoked varieties are unavailable.
Pro Tip: Pull nachos from the broiler the instant the cheese bubbles — every extra minute turns chips from crispy to cardboard. Watch continuously during broiling.
Corn Tip: Canned corn holds extra water. Spread on a towel-lined sheet, pat completely dry, then roast at high heat for the best caramelisation.
Nutrition
Serving: 1servingCalories: 1238kcalCarbohydrates: 147gProtein: 41gFat: 57gSaturated Fat: 20gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 130mgSodium: 1906mgPotassium: 1327mgFiber: 12gSugar: 15gVitamin A: 3147IUVitamin C: 131mgCalcium: 431mgIron: 5mg
How did this recipe turn out for you?Rate this Recipe !
