If you like nachos, and you like sriracha, you need to make these nachos immediately. Toss tonight’s meal plan out the window, get yourself to the grocery store for supplies, and put these on the able ASAP. You will not regret it.
(Nachos are not the MOST photogenic thing in the world… and I was really, really anxious to get to eating them, so I couldn’t really be bothered to slow down and get any decent photos. Sorry about that.)
Sriracha Beef Nachos
serves about 6 as an appetizer
1 medium sweet onion, diced
1 pound ground beef
1/4 tsp kosher salt
1/4 tsp black pepper
2 T soy sauce
2 t worcestershire
1/3 cup sriracha
3 oz monterey jack, shredded
3 oz sharp cheddar, shredded
1/2 pint cherry tomatoes, quartered
3-4 leaves of romaine, shredded
sour cream or greek yogurt
1.) Heat a large skillet over medium heat, and add about 2 teaspoons of olive oil. Once the pan is hot, add the diced onion, and saute until translucent, about 4-5 minutes.
2.) Add ground beef, breaking it up with a wooden spoon, until cooked through. Season with salt and pepper, and drain off any excess fat.
3.) Add the soy sauce, worcestershire, and sriracha to the beef, and mix until all the beef is thoroughly coated. Let the beef mixture fully warm through, about another minute, and then remove the beef from the heat.
4.) Preheat your broiler to high. Use a foil-lined, rimmed baking sheet, or a large baking dish, to assemble your nachos. I opted for a baking dish, and I made the nachos in two layers. First, spread a layer of chips on the bottom of the dish; then spoon half the beef mixture evenly over the chips, and top with half the cheese. Repeat all three layers.
5.) Place your oven rack in the middle of the oven. You don’t want the nachos TOO close to the broiler, because you want all the cheese to have a chance to melt nicely before browning. Allow the nachos to sit under the broiler for about 4-5 minutes, until the cheese is melted and nicely browned.
6.) When the nachos are ready, remove them from the oven, top them with the shredded romaine, cherry tomatoes, and greek yogurt, and serve!
Even as someone who is not a HUGE meat-eater… I could. not. stop. eating this sriracha beef straight out of the pan. It has just enough spice, and TONS of flavor. These nachos were incredibly addicting – and the cool, creamy greek yogurt was a great addition to balance out the spicy, rich meat. I am already plotting when I can make them next… likely this weekend.
Nachos are the perfect food for watching playoff baseball (Go Tigers!!),