Beef Tortilla Chips
Loaded nachos with a spiced ground beef sauce, creamy cheese sauce, avocado and pickled jalapeños.
- 40 min
- 955 kcal / serving
- medium
- Protein
- 39.7 g
- Fat
- 63.6 g
- Carbs
- 52.6 g
Contains: gluten, milk, mustard (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 tablespoon olive oil
- 1 small onion, chopped
- 100g ground beef
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 200g canned crushed tomatoes
- 110ml water
- 15g butter
- 15g all-purpose flour
- 225ml lukewarm milk
- 50g grated Emmental cheese
- 50g grated young Gouda cheese
- 1 1/2 teaspoons mustard
- 30g grated Parmesan cheese
- 100g tortilla chips
- 1 small ripe avocado
- 50g pickled jalapeños, drained
- 1/2 red onion, finely chopped
- salt and pepper
Method
- Heat the oil in a medium-sized pot over medium heat. Sauté the onion until translucent. Add the ground beef and cook for 5 minutes, until browned.
- Stir in oregano, paprika, and cumin. Add crushed tomatoes and water, and simmer over low heat for 20 minutes, until the sauce thickens. Season with salt and pepper.
- Meanwhile, melt the butter in a pot over medium heat. Whisk in the flour and cook briefly. Gradually pour in the milk, whisking constantly, and cook until the sauce thickens. Remove from heat, and stir in Emmental, Gouda, and half of the Parmesan until melted. Season with mustard, salt, and pepper.
- Spread half of the beef sauce on a large serving plate. Arrange the tortilla chips on top, cover with the remaining beef sauce, and pour the cheese sauce over.
- Halve, pit, and dice the avocado. Sprinkle with jalapeños, red onion, and the remaining Parmesan over the tortilla chips. Serve immediately.
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