Recipe courtesy of G. Garvin

Grass-Fed Rib Eye Nachos

  • Level: Easy
  • Yield: 8 to 10 servings
  • Total: 50 min
  • Active: 35 min
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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.
Let's Get Cooking!

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1 Review

Stephanie G.

The entire family thoroughly enjoyed these Nachos! Great flavor! The cheese sauce is super delicious and the steak mixed in jalapeño pepper and onion had such great flavor. And to top it off, easy to make!

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