Sunday Night Nachos

Serves 4
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Homemade tortilla chips topped with delicious toppings and covered in a homemade cheese sauce. These nachos are a bit more work, but definitely worth it.


15 corn tortillas, cut into sixths
1-2 cups vegetable oil, for frying chips
Bean Mash:
2 cans kidney beans, drained and mashed
1/4 red onion, minced
Handful of cilantro, chopped
Salt and pepper
Ground Beef mixture:
1/2 medium onion, chopped
2 Tablespoons olive oil
1 pound lean ground beef
1/2 cup chopped peppers, poblano, red pepper, jalapeno, etc.
1/2 Cup salsa
1 Tablespoon chili powder
1 Teaspoon cumin seeds
1 Teaspoon paprika
Salt and pepper
Cheese Sauce:
1/4 Cup unsalted butter
1/4 Cup all-purpose flour
2 cups milk
2 cups grated cheese (I like Monterey Jack)
Salt and pepper
Quick Guacamole:
2 avocados
2 limes, juice only
1/4 red onion, diced
Handful of cilantro


1) For the chips, cut the tortillas into sixths.  Add a cup or two of oil to a large sturdy pan and add chips in small batches over medium-high heat.  Cook the chips, turning occasionally, until they are lightly browned and not bubbling.  Then remove them to a paper towel to drain.  Salt lightly.

2) For bean mash, drain beans and lightly mash together with other ingredients.  It doesn’t have to be smooth.

3) Use any meat or veggie mixed with onions, peppers, salsa, and spices as a second topping for the chips.

4) For cheese sauce, start butter and flour over medium-high heat and cook, whisking frequently, for about 4 minutes.  Roux should turn lightly brown.  Then slowly whisk in milk until smooth.  Once mixture thickens, whisk in cheese.  If mixture is too thick, add more milk a few tablespoons at a time.  Keep on low heat until needed.

5) Take each chip and top with a small amount of bean mash and meat mixture.  Add finished chips to baking sheets.

6) Bake chips for 5-6 minutes at 350 degrees to meld flavors.

7) Stack chips on plates, pour cheese sauce over chips, add a second layer, more cheese sauce, top with guacamole.

Serve immediately!