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Taco Nachos with Queso

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Appetizer, Main Course – American/Mexican
By Kelly Djalali – Serves: 4-8
Prep Time: 20 Minutes – Cooking Time: 10 Minutes – Total Time: 30 Minutes

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.

Ingredients

  • 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)
  • Queso
  • 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

Instructions

1

Preheat oven to 375 degrees.

2

Brown ground beef in a large skillet.

3

Add tomatoes and tomato paste.

4

Add Taco seasoning packet and stir to combine, reduce to simmer.

Queso

5

Melt Velveeta with milk over medium-low heat.

6

Stir in 2 tablespoons of beer and pickled jalapeño juice at a time, taste between additions.

7

Add more beer and pickled jalapeño juice, 2 tablespoons at a time until it suits your taste. Stir until blended and creamy.

8

Layer tortilla chips, then drizzle Queso, sprinkle with shredded cheese, then add meat and beans. Add Jalapeños, if using and sprinkle more cheese.

9

Repeat layering once more and bake for 7-10 minutes, or until the cheese is melted and bubbling.