Texas Nachos: The Ultimate Guide to Authentic Tex-Mex Nachos

Texas Nachos: Prepare yourself for a flavor explosion! Imagine crispy tortilla chips piled high with smoky, seasoned beef, rivers of melted cheese, tangy jalapeños, and a dollop of cool sour cream. This isn’t just a snack; it’s a culinary experience, a party on a plate, and a guaranteed crowd-pleaser. I’m thrilled to share my ultimate recipe for this iconic dish with you.

While nachos, in general, have roots in northern Mexico, Texas Nachos take the concept to a whole new level. They represent the bold, big flavors that the Lone Star State is known for. Think of them as a Tex-Mex symphony, where each ingredient plays a crucial role in creating a harmonious and utterly addictive taste. They’re a staple at gatherings, tailgates, and casual dinners alike.

What makes Texas Nachos so irresistible? It’s the perfect combination of textures and tastes. The crunch of the chips, the savory meat, the creamy cheese, the spicy peppers, and the refreshing sour cream all come together in a way that’s simply divine. Plus, they’re incredibly easy to customize to your liking. Whether you prefer a mountain of guacamole or a drizzle of hot sauce, you can tailor them to your exact preferences. Get ready to create your own masterpiece!

Ingredients:

• For the Beef:
• 2 pounds ground beef (80/20 blend recommended for flavor)
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 packet (1 ounce) taco seasoning
• 1/2 cup water
• 1 tablespoon olive oil
• For the Cheese Sauce:
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk (whole milk recommended for richness)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 1 pound sharp cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded (optional, for a smoother texture)
• For the Nachos:
• 1 large bag (12-16 ounces) restaurant-style tortilla chips (thick and sturdy)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 cup pickled jalapeño slices, plus some juice for extra flavor (optional)
• 1 cup sour cream
• 1 cup guacamole (homemade or store-bought)
• 1 cup pico de gallo (homemade or store-bought)
• 1/2 cup chopped fresh cilantro
• Optional toppings: chopped green onions, black olives, diced tomatoes

Preparing the Beef:

1. Sauté the Onion and Garlic: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Brown the Ground Beef: Add the ground beef to the skillet and break it up with a spoon or spatula. Cook until the beef is browned, making sure to crumble it well. Drain off any excess grease. This is a crucial step for preventing a greasy final product. I usually tilt the pan and carefully spoon out the fat.
3. Season the Beef: Stir in the taco seasoning and water. Bring the mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes, or until the liquid has been absorbed and the beef is nicely seasoned. Stir occasionally to prevent sticking. Taste and adjust seasonings as needed. Sometimes I add a pinch of salt or a dash of chili powder for extra depth.
4. Keep Warm: Once the beef is cooked, cover the skillet and keep it warm while you prepare the cheese sauce. You can also transfer it to a slow cooker on the warm setting if you’re making this ahead of time.

Making the Cheese Sauce:

1. Make a Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This mixture, called a roux, will thicken the cheese sauce. Be careful not to burn the roux, as this will give the cheese sauce a bitter taste. It should be a smooth, pale golden color.
2. Whisk in the Milk: Gradually whisk in the milk, a little at a time, ensuring that each addition is fully incorporated before adding more. This will prevent lumps from forming. Continue whisking until the mixture is smooth and creamy.
3. Simmer and Thicken: Bring the mixture to a simmer over medium heat, stirring constantly. Reduce the heat to low and continue to simmer, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon, about 5-7 minutes.
4. Add the Seasonings: Stir in the salt, pepper, and cayenne pepper (if using). Taste and adjust seasonings as needed.
5. Melt the Cheese: Remove the saucepan from the heat and gradually add the shredded cheddar cheese and Monterey Jack cheese (if using), stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. It’s important to remove the pan from the heat before adding the cheese to prevent it from becoming grainy. If the cheese sauce is too thick, add a little more milk until it reaches your desired consistency. If it’s too thin, you can simmer it for a few more minutes, stirring constantly.
6. Keep Warm: Keep the cheese sauce warm over very low heat, stirring occasionally, until ready to assemble the nachos. You can also transfer it to a slow cooker on the warm setting. If it starts to thicken too much, add a splash of milk.

Assembling the Texas Nachos:

1. Preheat the Oven (Optional): If you prefer your nachos to be extra warm and melty, preheat your oven to 350°F (175°C). This step is optional, but it helps to melt the cheese sauce even more and warm the toppings.
2. Arrange the Tortilla Chips: Spread the tortilla chips in a single layer on a large baking sheet or platter. Make sure the chips are evenly distributed so that each chip gets a good amount of toppings.
3. Add the Beans: Sprinkle the black beans and pinto beans evenly over the tortilla chips.
4. Top with Beef: Spoon the seasoned ground beef over the beans. Distribute it evenly so that every chip gets a taste of the delicious beef.
5. Drizzle with Cheese Sauce: Generously drizzle the cheese sauce over the beef and beans. Make sure to get cheese sauce on as many chips as possible.
6. Add Jalapeños (Optional): Sprinkle the pickled jalapeño slices over the cheese sauce, if desired. You can also add a splash of the jalapeño juice for extra flavor and heat.
7. Bake (Optional): If using the oven, bake the nachos for 5-10 minutes, or until the cheese sauce is bubbly and the chips are warmed through. Keep a close eye on them to prevent the chips from burning.
8. Add the Cold Toppings: Remove the nachos from the oven (if baked) and top with dollops of sour cream, guacamole, and pico de gallo.
9. Garnish: Sprinkle with chopped fresh cilantro and any other desired toppings, such as chopped green onions, black olives, or diced tomatoes.
10. Serve Immediately: Serve the Texas nachos immediately while they are still warm and the cheese sauce is melty. These are best enjoyed fresh!

Tips for the Best Texas Nachos:

• Use High-Quality Ingredients: The better the ingredients, the better the nachos will taste. Use good quality ground beef, sharp cheddar cheese, and fresh toppings.
• Don’t Overload the Chips: While it’s tempting to pile on the toppings, overloading the chips can make them soggy and difficult to eat. Spread the toppings evenly and use a sturdy chip that can hold up to the weight.
• Make Ahead: You can prepare the beef and cheese sauce ahead of time and store them in the refrigerator. When you’re ready to assemble the nachos, simply reheat the beef and cheese sauce and proceed with the assembly instructions.
• Customize Your Toppings: Feel free to customize the toppings to your liking. Add your favorite vegetables, cheeses, or sauces. Some other great topping options include:
  • Shredded lettuce
  • Diced avocado
  • Queso fresco
  • Chipotle sauce
  • Salsa verde
• Serve with a Crowd: Texas nachos are perfect for parties, game days, or any gathering where you want to serve a crowd-pleasing appetizer.

Variations:

• Chicken Nachos: Substitute shredded cooked chicken for the ground beef. You can use rotisserie chicken for a quick and easy option.
• Vegetarian Nachos: Omit the beef and add more beans or other vegetables, such as corn, bell peppers, or zucchini.
• Spicy Nachos: Add more cayenne pepper to the cheese sauce or use a spicier taco seasoning for the beef. You can also add some chopped serrano peppers or habanero peppers to the toppings.
• Seafood Nachos: Use grilled shrimp or fish instead of beef.

Storing Leftovers:

Leftover Texas nachos are best stored in the refrigerator in an airtight container. However, the chips will likely become soggy. To reheat, you can bake them in the oven at 350°F (175°C) for a few minutes, but they will not be as crispy as they were when freshly

Conclusion:

This isn’t just another nacho recipe; it’s a journey to the heart of Texas, right in your own kitchen! From the perfectly seasoned ground beef to the layers of melted cheese and the vibrant toppings, these Texas Nachos are an explosion of flavor and texture that will leave you craving more. I truly believe this is a must-try recipe for anyone who loves bold, satisfying food. It’s perfect for game day, a casual get-together with friends, or even just a fun family dinner. But what truly sets these nachos apart is their versatility. Feel free to experiment with different toppings to create your own signature version. For a spicier kick, add some diced jalapeños or a dash of your favorite hot sauce to the beef mixture. If you’re a fan of black beans, toss them in for added protein and fiber. Vegetarian? No problem! Simply substitute the ground beef with seasoned black beans or a plant-based ground meat alternative. You could even add some grilled corn for a touch of sweetness. For serving suggestions, I highly recommend offering a variety of toppings on the side so everyone can customize their own plate. Think sour cream, guacamole, pico de gallo, pickled onions, and even some crumbled bacon for an extra layer of indulgence. A squeeze of fresh lime juice right before serving really brightens up all the flavors. And don’t forget the drinks! A cold beer, a refreshing margarita, or even just some iced tea pairs perfectly with these hearty nachos. Beyond the classic toppings, consider these fun variations: * BBQ Chicken Nachos: Swap the ground beef for shredded BBQ chicken and add some coleslaw for a tangy twist. * Pulled Pork Nachos: Use slow-cooked pulled pork and top with a vinegar-based BBQ sauce. * Shrimp Nachos: Grill or sauté some shrimp and add a creamy cilantro-lime sauce. * Breakfast Nachos: Scramble some eggs, add chorizo or bacon, and top with salsa and cheese for a delicious brunch option. The possibilities are truly endless! I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a crowd-pleaser that’s guaranteed to disappear quickly. So, gather your ingredients, preheat your oven, and get ready to experience the ultimate nacho sensation.

Don’t be afraid to get creative and make these nachos your own!

I’m so excited for you to try this recipe and I can’t wait to hear about your experience. Did you add any unique toppings? Did you make any substitutions? What did your friends and family think? Please, share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create and share delicious recipes that you’ll love. So, go ahead, give these Texas Nachos a try – you won’t regret it! Happy cooking! Print