Nachos topped with homemade beef nacho sauce, cheese, onions, tomatoes, and mayo. A Mexican snack with a Filipino twist, to suit our Filipino taste buds. Nachos are traditionally tortilla chips topped with cheese and jalapeῆos. It has now several recipes and nacho ingredients, with most common nacho toppings being cheese, salsa, guacamole, chilis, and beef sauce. In this recipe of Beef Nachos, we’ll have nacho ingredients that Filipinos have readily available almost every day. —Mr. Hugh's Kitchen
Make the nachos beef sauce. Dissolve the taco seasoning in water, and set it aside. Heat up a pan, under medium heat. Add cooking oil, then saute 1/3 of diced onions until translucent. Add 1/3 of the diced tomatoes, and cook until the juice comes out, and tomatoes turn into a darker red or orange color. Add the ground beef, and mix it with the tomatoes and onions. Once the ground beef turns into a darker brown color, add the tomato paste, and mix it well. Cook it for a few seconds, until you can smell the aroma from the tomato paste. Then pour the taco seasoning mixture. Turn the heat to low fire. Mix and let it simmer for a 2-3 minutes, or until the sauce has well combined with the meat.
Assemble the nachos. In a baking dish (if you’re also baking this after assembling) or a wide serving plate, spread the nachos evenly. Shred some Quickmelt cheese on top of the chips. Pour the nacho beef sauce all over the chips. Add another layer of shredded cheese. Top it with the remaining tomatoes and onions. Squeeze some real mayo or Kewpie on top.
Optional step if you have extra time: Bake the nachos for 5-10 minutes at 180 degrees Celsius. This will make the beef sauce soak into the chips, and melts the cheese nicely. Also, hot/ warm nachos are more preferable.
Top with chopped green onions, and hot sauce, if you want added spiciness.