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{This post is brought to you by Old El Paso! They make the most delicious Enchilada Sauce, which is why I chose to use them in today’s post. Now let’s eat Nachos!}
Hey hi! Looking for the easiest, cheesiest nachos that are certain to create smiles all around?!?
OK, cool! I totally have you covered!!
It’s that time of year when nachos are a MUST. The weather is really starting to cool off, weeknights are busy as ever, and football season is in full swing! So you see, that can only mean one thing – NACHOS!!
Nachos are just an all around fun meal that everyone can enjoy. You can load them up with all your favorite Mexican toppings or keep them super simple. Today, I kept things simple, but still packed in the flavor. All while keeping these nachos quick and easy to make!
My family is a fan of classic enchiladas, so I took those flavors and put them onto nachos. I know, YUM! Enchilada beef and a spicy chipotle cheddar cheese sauce…it really doesn’t get any better when it comes to delicious, easy food.
You know that feeling? The feeling when you just really DO NOT feel like making dinner, but yet you’re STARVING. Yeah, that feeling.
It’s the worst right? Normally I always have food in the fridge from cooking earlier in the day. But every couple of weeks or so there comes a day when all that’s in the fridge is goat milk and loads of cheese….I can never be without either. Most likely, there’s probably some kind of chocolatey dessert around too.
Now as much as I love goat milk, cheese and chocolate I actually enjoy whole meals too. When I’m SUPER tired, if I can muster up the energy I’ll fry an egg, but sometimes the thought of wiping down the stove actually stops me from adding the egg. And I know, cleaning the stove? Really? Yeah, really. I am anal about it, dirty stoves bug the heck out of me.
My point in all this rambling??
Nachos are my go-to lazy meal. I basically throw the contents of the fridge on top of chips, add cheese, melt and devour. No one ever complains, especially when there’s meat involved. If it were up to me, I would honestly lose the meat and I’d make these nachos with enchilada sauce, veggies, cheese and salsa, but when other people are around I add beef. It’s typically quite the crowd pleaser.
Sometimes I’ll just season the beef with taco seasoning, but when I have it on hand, I always add Old El Paso Enchilada Sauce. It’s actually my little secret ingredient. I tend to sneak it into dishes to add an unexpected flavor kick!
These nachos rule! They don’t just have regular old cheddar melted all over them. NOPE, they have a chipotle cheddar cheese sauce. KILLER. The chipotle cheese sauce really sets these nachos apart.
OK, and I maybe made a little apple-pomegranate salsa too. You can use good old tomato salsa, but you know that fruit salsa always wins in my book.
I’m thinking you need these Easy Enchilada Beef Nachos as an easy Sunday night dinner, you know??
Easy Enchilada Beef Nachos.
Servings: 5 Servings
Calories Per Serving: 981 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound ground beef
- 1 (10 ounce) can Enchilada Sauce
- 1 (4 ounce) can Green Chilies
- 1 bag tortilla chips
- 1/2 cup fresh cilantro chopped
- 1 jalapeno sliced
- your favorite salsa for serving
Chipotle Cheddar Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cup hard cider
- 1/3 cup whole milk
- 2 cups sharp cheddar cheese shredded
- 2 teaspoons dijon mustard
- 2 in chipotle chilies adobo finely chopped, from a can
- salt + pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and brown all over, breaking up the beef as it cooks. Once the beef is cooked through and browned, reduce the heat to low and add the enchilada sauce and diced green chilies. Simmer for 8-10 minutes or until the sauce has reduced.
- Meanwhile, make the cheese sauce. Melt the butter over medium heat in a small saucepan. Once melted, whisk in the flour and cook for 1 minute. Slowly stir in the hard cider and milk. Bring to a low boil, reduce the heat and simmer until thickened 1-2 minutes. Now slowly start adding the cheese, little, by little, until melted and smooth. Stir in the mustard and chipotle chilies. Season with salt + pepper.
- To assemble the nachos, layer the chips, meat and cheese sauce on a large platter until all the beef has been used. Top with fresh cilantro, jalapeno slices and salsa.
But I mean, that cheese sauce? It’s kind of everything.
