Nachos- Machaca Beef Recipe
Machaca, beans, cheese, pico de gallo, sour cream/crema on Hot corn tortilla chips
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Ingredients
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Base chips
Machaca beef
Beans
Cheese
Pico de gallo
Sour cream/crema
Garnish
Method
Base chips
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment. Spread 8 cups of hot corn tortilla chips in a single layer.
Machaca beef
- 2
Sauté aromatics
Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves; sauté until translucent, about 3–4 minutes.
- 3
Add 1 lb machaca beef, 1 teaspoon cumin, 1 teaspoon chili powder, and salt/pepper. Cook until heated through and fragrant, 5–7 minutes.
Beans
- 4
Warm beans
In a small saucepan, combine 2 cups cooked black beans with 0.25 teaspoon salt and 0.5 teaspoon cumin. Heat gently 4–6 minutes until warm.
Cheese
- 5
Cheese layer
Evenly sprinkle 2 cups shredded cheese over the chips in a thin, even layer.
Pico de gallo
- 6
Make pico de gallo
Combine 1 cup diced tomatoes, 0.5 cup diced onion, 0.25 cup chopped cilantro, 1 tablespoon lime juice, and 0.5 teaspoon salt in a bowl. Mix well and set aside.
Sour cream/crema
- 7
Add crema
Dollop sour cream or crema over the nachos or serve on the side.
Garnish
- 8
Finish and serve
Return nachos to the oven and bake until cheese is melted and bubbling, 5–7 minutes. Remove, top with pico de gallo, crema, and garnish with cilantro and jalapeño slices. Serve immediately.
