Hello Everyone, happy Sunday! Today’s Sunday Supper is perfect to whip up for the Super Bowl. We love nachos because you can get really creative and top them with whatever you like. I will sometimes make up a sheet tray of nachos to use up leftover chicken or steak. You can get as elaborate or as simple as you want. Today, I am sharing my go-to nacho recipe. The thing that makes these different from most is the beer queso. Let’s get to it! Taco Nachos with Beer Queso!
First, preheat the oven to 375 degrees. Then, let’s start with the meat. Brown the ground beef in a large skillet and add 4-5 hand-crushed San Marzano tomatoes, or 1 can of crushed tomatoes. Add about 1 tablespoon of tomato paste and the taco seasoning packet. stir this all together and turn the heat to low, let it simmer. Don’t worry about exact measurements with the tomatoes. There isn’t any chance of messing this up. If you have a little too much tomato juice, it will reduce as it simmers.
This is a simple queso because we are starting with Velveeta, queso blanco. We will build the flavor, tasting as we go. So we will start with melting the half of the Velveeta block with milk over low-medium heat and then add beer and pickled jalapeño juice 2 tablespoons at a time.
I like to go two tablespoons at a time on the beer and pickled jalapeño juice because you can easily add too much otherwise. If you do add too much, just add more Velveeta to even it out. No big deal. I liked the flavor after 6 tablespoons each, pickled jalapeño juice and beer. But maybe you will like less, so just taste it after every addition and stop when it’s to your liking.
Stir the queso until smooth and keep it over very low heat while we build the layers.
Line your sheet tray with a sheet or parchment paper and let’s start building layers.
Start with a layer of tortilla chips. Drizzle on some queso. Add shredded cheese blend. Add taco meat mixture.
Build your layers however you like. The addition of queso in the lower layers will make these nachos the kind you eat with a fork. Almost more like a layered dip. If you want to keep the lower layers somewhat more dry, wait to add the queso until you get to the top layer.
Add pickled jalapeños and pinto beans. Repeat the layers. Finish with shredded cheese.
I also have a can of drained and rinsed pinto beans and we like spicy nachos, so I added pickled jalapeños. once you have one layer complete with all the toppings, repeat for another full layer. Top with the shredded cheese and bake until the cheese is melted and bubbly, about 7-10 minutes.
Once the nachos come out of the oven, top with whatever fresh topping you like. I have green onions, pickled red onions and cilantro. Sour cream, avocado, salsa, and black olives are all good ideas.
For serving, you can just take a long knife and cut large squares and set out a pair of tongs for folks to easily serve themselves a square of nachos. I have a bowl of plain tortilla chips set out, because as I mentioned near the top, these nachos have a layered dip quality to them thanks to the queso, so it’s nice to have more plain chips to scoop up those queso-y bottom layers.
Well everyone, I hope you give these Taco Nachos a try. They’re so good! The beer queso is a favorite here, and it’s great just as a dip too, if you don’t want to go all the way with nachos. You can deconstruct this whole thing and make a pot of beer queso with the taco meat mixed in…there are so many possibilities to make it your own. Whatever works best for you! If you want to go a different route for today’s game, try my Caramelized Onion Dip.
Check in over on facebook and Instagram, I will post some pics of our Super Bowl table later today. And if you don’t already follow me on Pinterest, give me a follow, it’s an easy way to pin the recipes and share them with your friends and family. Take care everyone, be well. xo Kelly
Taco Nachos with Queso
Take your nacho game up a notch with beer queso; ground beef seasoned with tomatoes and taco seasoning give a little kick. Plenty of cheese and your favorite toppings make these nachos a crowd favorite.
- 1 lb. Ground Beef
- 1 can Crushed tomatoes or 4-5 crushed San Marzano Tomatoes
- 1 tbsp. Tomato Paste
- 1 Packet Taco Seasoning
- 1 can Pinto Beans, drained and rinsed
- 1 cup Shredded Mexican Blend Cheese (plus more to taste)
- 2 11-oz. bags Tortilla Chips (more or less depending on preference)
- 1 lb. Velveeta Queso Blanco
- 1/4 cup Whole Milk
- 2-6 tbsp. Light Beer, such as Miller Lite, to taste
- 2-6 tbsp. Pickled Jalapeño Juice, to taste
- Optional Toppings
- Pickled Jalapeños, Pickled Red Onions, Sliced Green Onions, Olives, Cilantro, Chopped White Onion, Avocado
Preheat oven to 375 degrees.
Brown ground beef in a large skillet.
Add tomatoes and tomato paste.
Add Taco seasoning packet and stir to combine, reduce to simmer.
Melt Velveeta with milk over medium-low heat.
Stir in 2 tablespoons of beer and pickled jalapeño juice at a time, taste between additions.
Add more beer and pickled jalapeño juice, 2 tablespoons at a time until it suits your taste. Stir until blended and creamy.
Layer tortilla chips, then drizzle Queso, sprinkle with shredded cheese, then add meat and beans. Add Jalapeños, if using and sprinkle more cheese.
Repeat layering once more and bake for 7-10 minutes, or until the cheese is melted and bubbling.