Happy Cinco de Mayo! This year Joe and I are sharing a mountain of nachos with all our favorite toppings. These nachos have a little bit of everything to tempt your taste buds, starting with spicy ground beef and green chile cheese sauce. Then there’s the avocado corn pico with pickled jalapenos and a few black olives to top it off. Bring a fork because as you make your way through these nachos it’s like a towering Jenga, you pull out a chip and find the toppings shifting and sometimes topple. Nachos are just fun to eat and Cinco de Mayo is the best excuse to make up a platter. If you double the ground beef, you can make tacos on the side. Win Win!!
Brown the ground beef over medium high heat. Sprinkle generously with my favorite seasoning. Once the meat is cooked through, drain any excess oil and blot with a paper towel.
My secret ingredient to make the ground beef is adding El Pato Salsa de Chile Fresco. It’s a spicy tomato sauce loaded with chile and spices. It seasons the ground beef perfectly and adds moisture. I’ve found it at Sprouts in NM and Kansas, maybe you can find in it your neighborhood too.
My rule of thumb is 1/2 can to 1 pound ground beef.
I made a cheddar cheese sauce with green chile. Find instructions how I made it here.
This is a loaded pico with avocado corn, tomato, green onion, cilantro and lime juice. Normally I would add chopped jalapeno to my pico but I didn’t have any on hand.
Lastly add slices of pickled jalapenos, sliced black olives and a dollop of sour cream if you like.
1/2 pound Ground Beef
1/2 – 1 teaspoon Burrito Seasoning, recipe follows
2 oz (approx 1/4 can) El Pato Salsa de Chile Fresco
Sliced Pickled Jalapenos
Sliced Black Olives
Sour Cream, optional
Green Chile Cheese Sauce, see instructions with photos here
1 tablespoon Butter
3/4 cup Evaporated Milk
2 teaspoons Cornstarch
1 cup Sharp Cheddar Cheese
1/3 cup Diced Green Chile (freshly roasted, frozen or canned may be used)
Salt to taste
Avocado Corn Pico
1 Roma Tomato, diced
1 tablespoon green Onion, sliced thin
1 teaspoon Cilantro, roughly chopped
1/2 large Avocado, peeled, seeded and chopped
2 tablespoons Roasted Corn, I used Trader Joe’s Roasted Frozen Corn
Spritz of Lime Juice
Salt to taste
Start with the ground beef. Brown ground beef in a skillet over medium high heat. Sprinkle burrito seasonings and stir. Drain ground beef and blot excess oil with a paper towel. Return to the skillet and add El Pato tomato sauce. Stir well and set aside.
To make green chile cheese sauce, melt butter in a medium saucepan. Combine evaporated milk and cornstarch together. Whisk together until blended and add to the melted butter over medium high heat. As the sauce begins to thicken add grated cheese and slowly stir until all the cheese has melted. Add green chile and stir until sauce is smooth. Set aside and keep warm.
To make Avocado Corn Pico, combine diced tomato, green onion, avocado, roasted corn, cilantro, lime juice in a bowl. Gently stir until well blended. Salt to taste.
Assemble tortilla chips on a large plate or platter in the shape of a mound. Top with spicy ground beef, cheese sauce, avocado corn pico, sliced pickled jalapenos, sliced black olives and sour cream.
Makes appetizer for 4 or a meal for 2.
1 teaspoon Ancho Chile, ground
1 teaspoon Guajillo Chile, ground
1 teaspoon Green Chile Salt (1 parts sea salt ground, 1 part green chile powder
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Coriander
1/4 teaspoon Chile de Arbol
Combine all seasonings together and blend well. Any leftover seasonings will keep in in a sealed jar or zip lock bag for several weeks.
4 thoughts on “Nachos Supreme”
Amazing looking stack. Great seasoning blend too 🙂
Thank you! This is my favorite seasoning blend for just about everything. I always make enough to fill a spice jar.
Your recipe for loaded, super nachos arrived with perfect timing! I was seriously thinking of preparing a recipe and now glad that I waited to find and read your recipe which is FAR more superior to my little old recipe. I kid you not, this recipe for your nachos is a keeper, and I have got to get my hands on that salsa that you added to the ground beef!
Stay safe and eat well,
Thanks Roz! We could have used your taco seasoning and guacamole for these nachos. We’ve been making these for many years changing and adding things until they evolved into these loaded nachos. My husband always requests them for his birthday which happens to be New Years Eve. It’s a festive party food to bring in the new year! You stay safe too!
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