Beef Nachos Recipe

To keep nachos crispy you want thick, sturdy chips and to layer them with cheese between each layer of toppings so the cheese acts like a shield. Also make sure the beef is well drained of excess liquid before you add it on and add fresh toppings like salsa, sour cream or guacamole after baking rather than before.

The best cheese melts smoothly and stretches a little, so a mix of sharp cheddar for flavour and Monterey Jack or a Mexican blend is ideal. Avoid pre-shredded cheese bags if you can because they often don’t melt as evenly as freshly grated cheese.

Yes always cook and season your beef first before you add it to the chips. Raw beef won’t cook properly in the short time the nachos bake and you want the beef juicy and fully flavoured before assembling.

You can cook the beef mixture ahead and keep it in the fridge for a couple of days but it’s best to assemble and bake the nachos right before serving so the chips stay crispy. If you need to prep in advance then keep the components separate until you’re ready to bake.

Use thick, sturdy corn tortilla chips rather than thin snack chips because they hold up better to the weight of beef, cheese and toppings and are less likely to go soggy.

Use leaner mince if you want to reduce fat, swap regular chips for baked or wholegrain ones and pack more vegetables into the toppings like peppers, tomatoes, beans and fresh herbs. Greek yoghurt in place of sour cream also cuts calories without losing creaminess.

Yes you can tailor nachos in many ways. Gluten-free tortilla chips are widely available, you can use plant-based mince or add extra beans for a vegetarian twist and you can choose lighter toppings to suit different diets too. Don't be afraid to experiment a bit!