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Restaurants›THE CLUB Steakhouse & Rooftop Bar – Parque das Nações›Nachos Rancheros Recipe

Nachos Rancheros Recipe

Name: THE CLUB Steakhouse & Rooftop Bar – Parque das Nações Nachos Rancheros Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 cups restaurant-style tortilla chips; 1.5 cups sharp cheddar cheese, grated; 0.5 cups pepper jack cheese, grated; 1 tbs olive oil; 0.5 cups yellow onion, finely chopped; 2 cloves garlic cloves, minced; 1 unit jalapeño, seeded and minced; 14.5 oz canned diced tomatoes with green chiles (e.g., Rotel), undrained; 1 tbs tomato paste; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lime juice; 1 cup ground beef or turkey; 1 tsp chili powder; 0.5 tsp kosher salt; 0.5 cups black beans, drained and rinsed; 0.25 cups fresh cilantro, chopped; 2 tbsp green onions, thinly sliced; 0.5 cup ripe tomato, seeded and diced; 2 tbs pickled jalapeños, sliced; 1 unit avocado, diced or sliced; 0.5 cups sour cream or Mexican crema; 2 unit fresh lime wedges

Inspired by THE CLUB Steakhouse & Rooftop Bar – Parque das Nações

Time35m

Serves4

Make Nachos Rancheros Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortilla chips & cheese

6 cups restaurant-style tortilla chips

1 1/2 cups sharp cheddar cheese, grated

1/2 cups pepper jack cheese, grated

Ranchero sauce

1 tbs olive oil

1/2 cups yellow onion, finely chopped

2 cloves Garlic cloves, minced

1 unit jalapeño, seeded and minced

14 1/2 oz canned diced tomatoes with green chiles (e.g., Rotel), undrained

1 tbs tomato paste

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLime juice

Protein (optional)

1 cup ground beef or turkey

1 tsp Chili powder

1/2 tsp kosher salt

Toppings

1/2 cups black beans, drained and rinsed

1/4 cups Fresh cilantro, chopped

2 tbsp green onions, thinly sliced

1/2 cup ripe tomato, seeded and diced

2 tbs pickled jalapeños, sliced

1 unit avocado, diced or sliced

1/2 cups sour cream or Mexican crema

2 unit fresh lime wedges

Method

Tortilla chips & cheese

Preheat and arrange

Preheat oven to 400°F (200°C). Spread 3 cups of tortilla chips in an even layer on a large ovenproof baking sheet or shallow ovenproof dish so there is some overlap but chips are not piled too high.

Evenly sprinkle half of the cheddar and pepper jack mixture over the first layer of chips.

Ranchero sauce

Cook aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and minced jalapeño and cook 30–45 seconds until fragrant.

Simmer sauce

Add the canned diced tomatoes with chiles (undrained), tomato paste, ground cumin, smoked paprika, dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine, bring to a gentle simmer and cook 6–8 minutes to reduce slightly and thicken. Taste and adjust salt, then stir in 1 tablespoon lime juice. If you prefer a chunkier sauce, remove from heat; for a smoother sauce, pulse briefly in a blender or use an immersion blender to desired texture.

Spoon about half of the warm ranchero sauce evenly over the first cheese-topped chip layer.

Protein (optional)

Cook the meat

If using meat, heat a skillet over medium-high heat. Add the ground beef or turkey and cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed. Stir in 1 teaspoon chili powder and 1/2 teaspoon kosher salt, cook 1 more minute, then remove from heat.

Evenly distribute the cooked seasoned meat over the sauced chip layer (if not using meat, skip this step).

Toppings

Top with the remaining 3 cups of tortilla chips to create a second layer. Sprinkle the remaining cheddar and pepper jack over the top layer so cheese covers chips evenly.

Scatter the black beans, diced tomato, and pickled jalapeño slices evenly over the cheese. Place the baking sheet in the preheated oven and bake 8–10 minutes, or until cheese is melted and bubbly and chips at the top are just beginning to brown.

Remove nachos from oven. Dollop sour cream or crema across the top, then add diced avocado, chopped cilantro, and sliced green onions. Serve with lime wedges on the side for squeezing over individual portions.

Optional: serve immediately with extra ranchero sauce on the side for spooning, and hot sauce if desired.