Nachos with Homemade Taco Meat and Sriracha Cheese Sauce

Today I am bringing you one of my favorite dishes to date: Nachos with Homemade Taco Meat and Sriracha Cheese Sauce! It is very easy to make with simple ingredients from your pantry or grocery store. Try out this amazing homemade nacho recipe that your family and friends will surely love. A treat like no other! I am confident that you will love this. This is perfect during snack, lunch, or dinner time. Basically, any time of the day will do!

How to Make it?

Usually, when I make nachos (which is fairly regularly), I just sprinkle shredded cheese over the top of corn tortilla chips and bake them until the cheese is melted. I know that is very basic, but they are tasty and easy and I can dip them in salsa and sour cream for a quick easy snack. On the day I made these, I was in the mood for something different. I wanted something reminiscent of the concession stand nachos that come with a little sidecar of orange “cheese” for dipping, but I wanted it to be made from real ingredients. It is more fun and healthier this way.

There are actually two recipes to make these nachos, but they go so well together that I didn’t want to split up the pair. You could use this homemade taco meat recipe on its own for tacos, burritos, or Mexican dip. (Skip the taco seasoning packet!) The sriracha cheese sauce would be delicious drizzled over french fries, broccoli, and baked potatoes… Why am I even providing a list here? What doesn’t taste better covered with a spicy cheese sauce?!

Final Thoughts

You might think the chicken broth is an odd addition to the nacho cheese sauce, but I’ll tell you why it’s in there. I actually made this twice, the first time with all milk, and it turned out a little sweet. I wanted to use the same amount of liquid without all the sweetness from the milk, and the chicken broth worked perfectly. The version I’m sharing here was SO GOOD! Of course, you can adjust the sriracha (a hot sauce found in the Asian section of your grocery store) to taste or eliminate it completely if you are looking for something milder. I should let you know that this cheese sauce thickens up quickly once it cools, which is not a problem once it’s on your chips, but it wouldn’t be a great choice for serving in an unheated bowl for dipping at a party. It is meant to be eaten right away, which will not be a problem since this cheesy goodness doesn’t last long!

Nacho Tips, Tricks and Substitutions

I love how easy nachos are to make and these nachos with taco meat and cheese sauce are super easy too. Here are a few things to keep in mind when making this recipe or any nachos.

• Always layer your nachos. To make sure you have a great chip every time, I build nachos like I would lasagna: a layer of chips, a layer of cheese and toppings, a layer of chips, a layer of cheese and toppings, and so on. This way, your bottom chips aren’t left plain and without all those yummy toppings.
• Ingredients can be easily substituted. Ground beef, pork, turkey, or even sausage are all great and completely change the flavor of the nachos.
• Shredded Mexican cheese blend is the most common, but if you have some extra cheddar, jack, fontina, or other milder melty cheese in your fridge, feel free to switch it up.
• I love toppings for my nachos, but I serve the sauces, sour cream, and salsa on the side so the chips do not get soggy. For more topping ideas, see my loaded nacho topping recommendations below.

My Top 10 Loaded Nacho Toppings

1. Cheese Sauce: I love cheese sauce or queso on my nachos because it coats the chips so nicely and has a gooey texture.
2. Taco Meat: I think a little protein goes a long way on nachos. This can be ground beef, al pastor, chorizo, carnitas, or shredded chicken. Any meat you would put in a taco or burrito works great on nachos.
3. Beans: I like black or pinot beans on my loaded nachos. I always toss them with a little cumin and lime juice to give them some extra seasoning and flavor.
4. Diced Jalapenos: Those jarred or canned jalapeno rings are a must. I love the vinegar and spicy kick!
5. Black Olives: I know olives are not for everyone but they add a slight saltiness that I can’t get enough of.
6. Diced Fresh Tomatoes: tomatoes on nachos is pretty common, but I always go for diced fresh tomatoes vs. canned tomatoes on my nachos.
7. Extra Shredded Cheese: You cannot have too much cheese and I like the combination of shredded cheese and cheese sauce for some extra cheesy goodness. A shredded Mexican cheese blend works great.
8. Guacamole: The rich and creamy avocado is a must have for my loaded nachos. I prefer mine on the side so I can dip each chip.
9. Sour Cream: I think we can all agree you need sour cream with nachos. It really helps balance the heat of spicy ingredients like jalapenos. I prefer mine on the side so I can dip each chip.
10. Salsa: Because there are always those few chips that didn’t get enough toppings you need to have some salsa for dipping.
11. Bonus Topping: fresh squeeze of lime. I squeeze a little bit of lime over the top of my loaded nachos right before eating. I love the fresh citrus zip. Give it a try!

Nachos with Homemade Taco Meat and Sriracha Cheese Sauce

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This is really two recipes in one, but they come together perfectly over crispy corn chips!

• Total Time: 28 minutes
• Yield: 4 1x

Ingredients

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• 1 lb. ground beef
• 1/2 onion finely diced
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/2 tsp. garlic powder
• 1 tsp. dried oregano
• cayenne pepper to taste

Sriracha Cheese Sauce

• 1 tbsp. butter
• 1 tbsp. flour
• 3/4 c. cold milk
• 1/4 c. chicken broth
• 1 tsp. sriracha hot sauce or adjust to taste
• 1/2 tsp. kosher salt
• 1/2 tsp. chili powder
• 1 c. shredded Mexican cheese

Nacho Ingredients and Toppings

• corn tortilla chips
• guacamole, salsa, sour cream, or any other toppings you like

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Instructions

1. For the taco meat, spray a medium skillet with cooking spray and heat over medium-high heat. Add onions, and saute for 3 minutes. Add beef and seasoning, and brown and crumble meat until cooked through. Drain very well.
2. For the cheese sauce, heat a skillet over medium heat. Add butter, and whisk in flour as soon as the butter is melted, stirring until a smooth paste forms.
3. Very slowly stir in cold milk, about 1/4 c. at a time, whisking constantly to keep mixture smooth. If you see a few tiny lumps, don’t worry about it. Break up any lumps larger than a pea with the whisk or the back of a fork before adding more liquid.
4. Once all the milk is added and you have a smooth mixture, whisk in chicken broth and spices. Bring to a simmer, whisking frequently, and simmer until bubbly and thickened. Turn heat to medium-low, and stir in cheese. Stir continuously until cheese is melted, which will only take about a minute.
5. Fill a bowl or plate with an even layer of tortilla chips, pile on some taco meat, drizzle cheese sauce over that, and top with extras like guacamole and salsa. Dig in!

• Author: Andi
• Prep Time: 3
• Cook Time: 25
• Category: Main Dish

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