Cheese Lover’s Nachos
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 679
- Total Fat
- 45
- Saturated Fat
- 17
- Carbohydrates
- 44
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 25
- Cholesterol
- 92
- Sodium
- 603
- Total: 40 min
- Active: 30 min
Ingredients
5 cups plain tortilla chips
5 cups nacho cheese tortilla chips
2 cups shredded Mexican cheese blend
1 tablespoon vegetable oil
2 scallions, sliced (white and light green parts only)
1 pound ground beef
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
1 8-ounce block processed cheese (such as Velveeta), cubed
1/2 cup whole milk, plus more if needed
3/4 cup sour cream
1 small tomato, diced
1 cup shredded iceberg lettuce
1/4 cup sliced black olives
Directions
- Preheat the oven to 400˚ F. Layer the chips and 1 1/2 cups shredded cheese together on a rimmed baking sheet (or use two 9-by-13-inch baking dishes). Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add all but 1 tablespoon scallions and cook, stirring, until softened, about 30 seconds. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Pour off the fat and liquid from the skillet, then return the pan to medium-high heat. Stir in the chili powder, cumin, 1/2 teaspoon each salt and pepper and 1/2 cup water. Simmer until the water is reduced and the mixture forms a thick sauce, about 6 minutes.
- Scatter the beef mixture over the chips and cheese and place in the oven. Bake until the cheese is melted, 6 to 8 minutes.
- Meanwhile, combine the cubed cheese, milk and remaining 1/2 cup shredded cheese in a small saucepan. Cook over medium heat, stirring, until melted and smooth, about 4 minutes. (Add more milk as needed if the sauce is too thick.)
- Remove the nachos from the oven and drizzle with the cheese sauce. Top with sour cream, tomato, lettuce, the reserved scallions and olives.