Recipe courtesy of G. Garvin

Grass-Fed Rib Eye Nachos

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  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 8 to 10 servings
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Ingredients

Cheese Sauce:

2 tablespoons unsalted butter

3 tablespoons all-purpose flour 

1 cup heavy cream 

1 teaspoon kosher salt 

2 cups shredded mixed Monterey Jack, mild Cheddar and sharp Cheddar 

Rib-Eye Mixture:

1 tablespoon olive oil

1 large white onion, diced 

2 jalapeno chiles, seeded and diced 

2 tablespoons tomato paste 

1 pound grass-fed ground rib-eye steak 

Kosher salt and freshly ground black pepper

Smashed Avocado:

3 ripe avocados

1/2 bunch fresh cilantro, torn 

Juice of 1 lemon

Kosher salt 

Nachos:

One 18-ounce bag white tortilla chips

Shredded Cheddar, for garnish

Directions

  1. For the cheese sauce: Add the butter to a medium, heavy-bottomed saucepan over low heat. As the butter melts, add the flour and slowly mix to make a roux. Cook for a few minutes, then add the cream and salt and let simmer on low heat until thickened, a few minutes more. Slowly fold in the mixed cheeses and keep warm.
  2. For the rib-eye mixture: Heat a large, heavy-bottomed saucepan, then add the oil along with the onions and jalapenos. Saute until the onions are translucent, 3 to 4 minutes, then add the tomato paste and continue to cook, stirring occasionally, 1 to 2 minutes. Add the beef, breaking it up with a spoon, and a big pinch of salt. Cook until the beef is cooked through, another 8 to 10 minutes. Season to taste with salt and pepper. Set aside.
  3. For the smashed avocado: Scoop and smash the avocado flesh into a medium bowl, then add the cilantro and lemon juice. Season to taste with salt.
  4. For the nachos: Spread some chips on a large platter. Top with some cheese sauce, then some meat. Repeat the layering. Top with the smashed avocado and garnish with shredded Cheddar. Serve.