Loaded Ground Beef Nachos

These nachos were delicious. There are a lot of different things to prepare, but you can chop toppings, etc ahead of time. I loved the ground beef mixture, but not everyone in my fam did, and it makes a lot. However, leftovers are good, too. The nacho cheese sauce is something I'll make again just on its own sometime soon to eat with tortilla chips for some un-fancy nachos. I like that it uses evaporated milk; it makes it more stable and you don't have to worry about separation. It's combined with cornstarch, so you don't have to make a roux with this recipe. I bet one could keep the cheese sauce warm in a small crockpot set to low- I'll have to try it sometime. 

Loaded Ground Beef Nachos 

adapted from Carlsbad Cravings

GROUND BEEF AND BEANS

1 pound lean ground beef
1 1/2 teaspoons chili powder
1 tsp EACH ground cumin, onion powder, garlic powder
1/2 tsp EACH smoked paprika, dried oregano, salt
¼ teaspoon pepper
dash -¼ teaspoon cayenne pepper (optional, to taste)
1 16 oz. can refried beans
1/2 cup salsa  (medium for more of a kick)
1/4 cup sour cream
1/4 cup water

QUESO BLANCO
1 12 oz. can evaporated milk
2 teaspoons cornstarch
1 cup sour cream full fat please
2 oz. freshly, finely shredded Pepper Jack or Monterrey Jack cheese (1 cup loosely packed, ½ cup packed)
2 oz. freshly, finely shredded mozzarella cheese, (may sub Monterrey Jack cheese) (1 cup loosely packed, ½ cup packed)
2 oz. freshly, finely shredded sharp cheddar cheese (1 cup loosely packed, ½ cup packed)
3 tablespoons canned mild chopped green chiles
1-3 tablespoons canned diced jalapeno peppers
1 tablespoon juice from the jalapenos can
1 tsp EACH chicken bouillon, chili powder
½ tsp EACH ground cumin, onion powder, garlic powder, salt, pepper

SUGGESTED TOPPINGS

14 ounces thick/sturdy tortilla chips

Sour cream
Guacamole
Pico de gallo or chopped tomatoes and cilantro
Sliced olives
Pickled jalapenos
Green onions

Chopped Tomatoes

1.  Prepare toppings: Have all the toppings ready to go so you can quickly assemble the nachos as soon as you add the cheese sauce.

2.  Cheese Sauce (Queso Blanco):  Whisk evaporated milk and cornstarch together in a medium saucepan until smooth. Once combined, bring to a simmer, whisking constantly. Once it begins to simmer (bubbling on the sides but not boiling), reduce heat to low.  Whisk in sour cream until completely smooth.  While the heat still on low, stir in cheeses about ¼ cup at a time, whisking constantly until smooth/melted before adding more cheese. Once cheese is entirely melted, stir in all remaining ingredients, adding more or less jalapenos to taste. (If the dip seems thick/stringy, it means the cheeses aren't completely melted yet; just keep stirring.) The Queso Blanco will stay creamy but thicken as it cools. Stir occasionally to mix in the skin that forms on top. You can re-heat dip in the microwave or gently on the stove at any point to warm up/thin. You can also thin the dip further by stirring in milk to reach desired consistency.

3.  Brown beef: Brown beef in a large skillet over medium heat until almost cooked through; drain grease. Stir in all of the spices/seasonings, followed by refried beans and salsa until well incorporated, followed by sour cream. Heat through, then stir in water, 1 tablespoon at a time until it reaches a thick but somewhat spreadable consistency. You don't want it thin or it will make the nachos soggy.

4.  Serving: Have the toppings, beef mixture, cheese sauce, and tortilla chips on the table and let everyone make their own plate of nachos with whatever they desire. 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **