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Nachos with Beer Cheese Sauce and Steak

Indulgent Nachos with Beer Cheese Sauce and Steak Bliss

Enjoy these Nachos with Beer Cheese Sauce and Steak, a perfect crowd-pleaser that’s rich, cheesy, and quick to make for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beer Cheese Sauce
  • 4 cups Beer Cheese Spread This creamy base forms the heart of the dish, bringing depth and richness.
  • 1 cup Whole Milk Adds a smooth texture and balances the cheese's richness.
For the Nachos
  • 8 oz Tortilla Chips The crunchy foundation you're going to love, perfect for scooping!
  • 1 cup Cooked Black Beans Adds protein and a robust flavor that complements the cheese.
  • 8 oz Shredded Cheddar Cheese Melts beautifully, enhancing the cheesy goodness.
For the Toppings
  • 6 oz Grilled Steak Makes these nachos hearty and satisfying, giving you that restaurant-quality feel.
  • 6 pieces Avocados Pitted and diced for creaminess that perfectly contrasts the crispy chips.
  • 2 cups Pico de Gallo Fresh and zesty, it adds brightness to the dish.
  • 2 cups Sour Cream Makes for a cool, creamy drizzle that everyone loves.
  • ¼ cup Pickled Jalapeños Gives a delightful kick that elevates the entire experience.
  • 1 teaspoon Cilantro Chiffonade A sprinkle of freshness to brighten up every bite.
  • ½ cup Warm Salsa Verde This tangy addition brings the perfect balance and flavor to your nachos.
  • 3 tablespoon Dry Ranch Seasoning A secret ingredient that enhances flavors, turning ordinary into extraordinary!

Equipment

  • Medium saucepan
  • mixing bowl
  • large sheet tray
  • blender

Method
 

Step-by-Step Instructions
  1. In a medium saucepan over medium-low heat, whisk together the beer cheese spread and whole milk until smooth and creamy, about 5-7 minutes. Remove from heat.
  2. In a mixing bowl, combine the diced avocados with pico de gallo and season with salt and pepper. Smash gently with a fork and refrigerate for 10-15 minutes.
  3. In another bowl, mix sour cream with dry ranch seasoning and pepper until well-blended. Chill for 10 minutes.
  4. In a clean bowl, stir together tomatoes, onions, cilantro, pickled jalapeños, lime juice, salt, and pepper. Cover and refrigerate for 10-15 minutes.
  5. In a pot, boil tomatillos, jalapeños, and onion in water for about 20 minutes. Drain and blend with salt, lime juice, and cilantro.
  6. Layer tortilla chips, black beans, and cheddar cheese on a large sheet tray. Pour beer cheese sauce over the top and broil for about 2 minutes.
  7. Repeat layering with more tortilla chips, black beans, cheddar, and beer cheese sauce. Broil again for 2-3 minutes.
  8. Top with grilled steak, pickled jalapeños, and pico de gallo. Drizzle with ranch crema and finish with cilantro chiffonade.
  9. Serve immediately with avocado smash and warm salsa verde on the side.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 35gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1200mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 25mgIron: 15mg

Notes

Use fresh, high-quality ingredients and avoid sogginess by serving immediately after baking.

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