Loaded Cheeseburger Nachos
Loaded Cheeseburger Nachos with saucy ground beef, homemade cheese sauce and fresh toppings! Perfect for movie night or game day!
Servings: 8
Ingredients
- 1 tbs olive oil
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 1 lb ground beef
- 2 tbsp tomato paste
- 1 tbsp yellow mustard
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp ground cumin
Nacho Cheeseburger Sauce
- 1 1/2 cup shredded cheddar cheese
- 1/2 cup Monterey Jack cheese
- 1 tbsp corn starch
- 1 (12 oz) can can evaporated milk
- 1 tsp or to taste hot sauce
- 4 tsp pickle relish
- 4 tbsp French dressing
Nachos
- 1 bag tortilla chips
- 2 cups grated Cheddar cheese
- few sliced of bacon cooked and crumbled
- sliced pickles
- iceberg lettuce
- cherry tomatoes sliced
- red onion finely chopped
- scallions sliced
Instructions
Beef
- Heat oil in a skillet over high heat. Add onions and cook until soft, add garlic and cook for few more minutes. Add beef and stir breaking it up as you go. Once beef is no longer pink add tomato paste and yellow mustard. Stir until incorporated.
- Add all the seasonings and cook for another minute or two. Set aside.
Nacho Cheeseburger Sauce
- In a medium saucepan toss together the cheese with cornstarch. Put the saucepan over low heat and add evaporated milk and hot sauce. Cook stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Remove from heat.
- Add pickle relish and french dressing. Stir to combine.
Nachos
- Preheat oven to 350 F.
- Spread half of the tortilla chips in a single layer on a baking pan.
- Drizzle over about 1 cup of nacho cheeseburger sauce.
- Top with 1/2 of beef and 1/2 grated cheese.
- Spread over remaining chips – sauce – beef – grated cheese and bake for 15 min or until the sauce is melted.
- Serve immediately garnished with pickled, iceberg lettuce, cherry tomatoes, red onion and scallions.
Notes
Shred your own cheese for best results.
The sauce will remain pourable while hot and will thicken up once cools down. Adjust with regular milk for desired consistency.