This platter of goodness represents the lowest-effort end of the nacho spectrum. That said, “low-effort”—by no stretch of the imagination—means a low YUM-factor here. Although this game day-perfect platter of beefy, cheesy nachos comes together quickly and relies largely on store-bought shortcuts, it delivers the classic meld of flavors and textures that you want from everyone’s favorite appetizer. For this recipe, we combine the meat and cheese elements to create a Ro*Tel Dip-inspired, beefy cheese sauce to pour over the nachos. Not only does this guarantee an even distribution of the hearty toppings, but it keeps you from having to crank up the oven. However, if you prefer melted, shredded cheese over a sauce, simply cook your ground beef in a skillet on the stovetop, drain, and distribute over the nachos on a sheet pan. Then, top the platter with shredded cheese and pop it under the broiler until melty and glorious (omitting the can of Ro*Tel).
1 teaspoon canola oil
1 pound ground beef
1 (16-oz.) pkg. processed cheese (such as Velveeta), cut into cubes
1 (10-oz.) can diced tomatoes with green chiles (such as Rotel)
1 (11-oz.) bag tortilla chips (such as Santitas)
1/2 cup sour cream
1/2 cup prepared guacamole
1 cup chopped plum tomatoes (from 2 medium tomatoes)
3 tablespoons chopped fresh cilantro
2 tablespoons sliced pickled jalapeño chiles
1 medium lime, cut into wedges
How to Make It
Prepare the Cheese Dip: Heat oil in a large skillet over medium-high. Add beef, and cook, stirring to crumble, until browned and cooked through, about 10 minutes.
Combine cheese and tomatoes in a medium-size microwaveable bowl. Microwave on HIGH until melted, about 3 minutes, stirring every 1 minute. Stir cooked beef into cheese mixture.
Assemble the Nachos: Arrange half of chips on an aluminum foil-lined rimmed baking sheet. Spoon 2 cups of Cheese Dip evenly over chips. Top evenly with remaining chips, and spoon remaining Cheese Dip evenly over mixture. Dollop evenly with sour cream and guacamole. Sprinkle with tomatoes, cilantro, and jalapeños. Garnish with lime wedges.
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