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Southwestern Nachos

Southwestern Nachos are a delicious appetizer topped with creamy white queso, beans, ground beef, tomatoes, cilantro, and fried jalapeños and onions!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 -10 people
Calories 923kcal
Author Sandra

Ingredients

White Queso

  • 1 tablespoon cooking oil
  • 1/2 white onion diced
  • 1 large jalapeño or serrano seeds and stem removed; diced
  • 12 ounces white American cheese shredded or chopped
  • 8 ounces Monterrey Jack cheese shredded
  • 2/3 - 1 cup cream , half-and-half, or whole milk
  • 1 Roma tomato seeds removed and diced
  • 1 small bunch cilantro roughly chopped

Fried Onions and Jalapeños

  • 1 medium red onion sliced into thin rings
  • 1 large jalapeño sliced into thin rings
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 12 ounces seltzer water
  • 6 cups vegetable oil
  • coarse salt
  • ½ cup fresh parsley leaves

Ground Beef

  • 1 pound lean ground beef
  • salt and pepper to taste
  • 2-3 teaspoons chili powder
  • 1-2 teaspoons cumin
  • 3 tablespoons water

Nachos

  • 13 ounces thin restaurant style tortilla chips
  • 16 ounces pinto beans rinsed
  • 2 Roma tomatoes diced
  • 1 bunch of cilantro coarsely chopped
  • optional toppings: guacamole salsa and sour cream

Instructions

White Queso

  • Heat the oil in a sauté pan, add onion and pepper until softened. Reduce heat to medium-low.
  • Add the shredded cheese and slowly add cream a little bit at a time until you get the consistency you want. I start out with 1/4 cup and go from there.
  • Stir until melted then add tomatoes, cilantro, and additional cream if needed. Keep warm until ready to serve.

Fried Onions and Jalapeños

  • Line a baking sheet with paper towels; set aside. Place onion rings and jalapeños in a large bowl of ice water for 10 minutes; drain and pat dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer.
  • In a heavy 5 qt. pot or Fry Daddy heat oil on high until it reaches 375 degrees. Working in seven to eight batches, place onions in batter, using your fingers to lift out, letting excess drip off. Carefully place in oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes.
  • Transfer rings to prepared baking sheet, and season with salt. Keep warm in a 250-degree oven. Return oil to 375 degrees before starting next batch. Once all the onion rings are done, place on platter.

Ground Beef

  • In a large skillet place the ground beef and season with salt and pepper, break and crumble the meat apart. Sauté on medium high until it is browned and cooked all the way through. 
  • With the burner on low, add water, cumin, and chili powder. Stir until well combined. Taste and add additional seasoning if needed. We like the meat mild in this dish, to allow the other flavors not to get overpowered.

Nachos

  • Layer the nachos as you desire, or make this into a dip in a bowl with chips on the side.
  • Additional optional toppings served on the side: guacamole, sour cream and salsa.

Nutrition

Calories: 923kcal | Carbohydrates: 73g | Protein: 38g | Fat: 54g | Saturated Fat: 29g | Cholesterol: 102mg | Sodium: 1409mg | Potassium: 838mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1350IU | Vitamin C: 14.3mg | Calcium: 820mg | Iron: 5.6mg