Loaded Beef Nachos with Queso Mexican Cheese Sauce

Get ready to serve up the ultimate tray of nachos that’s perfect for game night, parties, or a family-style dinner! These loaded beef nachos with Queso Mexican Cheese Sauce are stacked high with crunchy tortilla chips, smoky beef and black beans, and finished with a generous drizzle of Gourmet Dairy Co. Mexican Cheese Sauce. Baked until golden and bubbling, then topped with fresh spring onions and herbs, this dish brings bold flavours and satisfying crunch in every bite. Easy to prepare and even easier to devour.

Ingredients

300g tortilla chips (choose thick-cut for sturdiness)

250g Gourmet Dairy Co. Mexican Cheese Sauce

1 tbsp olive oil

1 small brown onion, finely diced

2 cloves garlic, minced

300g beef mince

1 tsp smoked paprika

1 tsp ground cumin

½ tsp chilli powder (optional)

Salt & pepper, to taste

1 cup cherry tomatoes, halved

1 cup canned black beans, rinsed & drained

½ cup pickled jalapeños

¼ cup sliced spring onions

Fresh coriander or parsley, to garnish

Sour cream or guacamole (optional, to serve)

Instructions

1. Preheat the oven. Preheat your oven to 180°C (fan-forced).

2. Cook the Mince

In a skillet or pan (cast iron preferred), heat olive oil over medium-high heat. Sauté the diced onion until translucent. Add garlic and cook for 1 minute. Add the beef mince and cook until browned, breaking it up with a spoon. Season with smoked paprika, cumin, chilli powder, salt, and pepper. Stir in black beans and cook for another 2 minutes.

3. Layer the Nachos

Spoon out half of the mince mixture and set it aside. In your tray, layer half the tortilla chips evenly. Top with half of the reserved mince, half the cherry tomatoes, and a generous drizzle of Mexican Cheese Sauce. Repeat with the remaining chips, mince, tomatoes, jalapeños, and more cheese sauce.

4. Bake & Finish

Place the tray into the oven and bake for 10–12 minutes, or until the cheese sauce is bubbling and chips are golden at the edges.

5. Garnish & Serve

Remove from the oven and top with spring onions and coriander. Serve hot with dollops of sour cream or guacamole if desired.