Rachael Ray’s Super Nachos – Real Cheese, Real Flavor, Real Good

There’s something undeniably magical about a truly spectacular plate of nachos. It’s more than just a snack; it’s an event. I remember the first time I encountered something truly elevated – a towering creation that eschewed the fluorescent orange goo of processed cheese for something richer, more nuanced, and bursting with fresh ingredients. It was a revelation, and frankly, it ruined me for lesser nachos forever. This recipe from Rachael Ray captures that same spirit of unapologetic deliciousness, proving that “super” can also mean “wholesome” and “all-natural.”

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 4 entrees
• Yields: 4 entrees
• Dietary Type: Not specified (contains dairy and meat)

Ingredients

For the Pico de Gallo Salsa:

• 4 vine-ripe tomatoes, seeded and chopped
• 1 jalapeño pepper, seeded and finely chopped (for medium to hot heat level)
• 1 small white onion, chopped
• 1/4 cup cilantro leaf, finely chopped (substitute parsley if cilantro is not to your liking)
• Salt, to taste

For the Beef and Beans Topping:

• 1 tablespoon extra virgin olive oil
• 1 lb ground sirloin
• 2 garlic cloves, chopped
• 1 small onion, chopped
• 1 jalapeño pepper, seeded and chopped
• 1 teaspoon salt
• 1 1/2 teaspoons dark chili powder
• 1 1/2 teaspoons ground cumin (about half a palmful)
• 1 tablespoon cayenne pepper sauce (for medium to hot heat level)
• 1 (14 ounce) can black beans, 15 ounces, drained

For the Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 lb Monterey Jack Pepper Cheese, shredded (about 2 1/2 cups)

For the Base:

• 2 bags of corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored, or black bean chips (Archer Farms Corn Chips from Target are a recommended choice).

Additional Toppings to Choose From:

• Sour cream
• Chopped scallions
• Chopped black olives
• Diced pimento
• Sliced avocado, dressed with lemon juice
• Hot pepper sauces

Equipment Needed

• A very large platter or a broiler pan
• A medium bowl
• A medium nonstick skillet
• A wooden spoon
• A medium saucepan
• A whisk
• A serving platter

Instructions

1. Prepare the Pico de Gallo: In a medium bowl, combine the seeded and chopped tomatoes, finely chopped jalapeño pepper, chopped white onion, and finely chopped cilantro leaf. Season with salt to your preference. Set aside to allow the flavors to meld while you prepare the other components.

2. Cook the Beef and Beans: Heat a medium nonstick skillet over medium-high heat. Add the extra virgin olive oil, chopped garlic cloves, chopped onion, and chopped jalapeño pepper to the skillet. Sauté for 2 minutes until the aromatics begin to soften.

3. Brown the Sirloin: Add the ground sirloin to the skillet. Crumble the meat with a wooden spoon as it cooks. Season the meat with salt, dark chili powder, ground cumin, and cayenne pepper sauce. Cook the meat for 5 minutes, stirring occasionally.

4. Incorporate the Beans: Stir in the drained black beans into the beef mixture. Reduce the heat to low and simmer for a few minutes to allow the flavors to meld.

5. Make the Cheese Sauce: In a medium saucepan, melt the butter over moderate heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to form a roux.

6. Thicken the Sauce: Gradually whisk in the milk, ensuring no lumps form. Continue to whisk until the sauce comes to a gentle bubble and begins to thicken.

7. Melt the Cheese: Once the sauce has thickened, stir in the shredded Monterey Jack Pepper Cheese with a wooden spoon until it is completely melted and the sauce is smooth and creamy. Remove the cheese sauce from the heat.

8. Assemble the Nachos: On a very large platter or your broiler pan, arrange a generous, even layer of the corn tortilla chips, mixing the two varieties for visual appeal and flavor.

9. Layer the Toppings: Pour the warm cheese sauce evenly over the entire spread of chips, ensuring good coverage. Next, top evenly with the beef and beans mixture, followed by the fresh pico de gallo salsa.

10. Serve Immediately: These “Uber Nachos” are best served immediately while the chips are crisp and the cheese sauce is warm and melty. Garnish with your choice of additional toppings from the provided list, such as sour cream, chopped scallions, black olives, diced pimento, or sliced avocado.

Expert Tips & Tricks

• Chip Variety is Key: Don’t shy away from using different types of chips. The contrasting textures and subtle flavor variations from blue corn, chili-lime, or even black bean chips add an exciting dimension to the final dish.
• Seed Your Peppers: For the jalapeños, seeding them not only reduces the intense heat but also removes a significant source of bitterness, allowing the other fresh flavors to shine. If you enjoy a spicier kick, leave some seeds in, or even add a pinch of red pepper flakes to the beef mixture.
• Roux for Creaminess: The key to a smooth, luxurious cheese sauce is a properly cooked roux. Cook the flour and butter together for a minute or two before adding the milk to eliminate the raw flour taste and ensure a silky texture.
• Cheese Melt Mastery: Shredding your own cheese from a block will give you the best melt and flavor compared to pre-shredded cheese, which often contains anti-caking agents that can affect the sauce’s smoothness.
• Immediate Gratification: Nachos are a dish that truly suffers from sitting around. Assemble and serve them the moment they’re ready to ensure maximum crispness and enjoyable temperatures.

Serving & Storage Suggestions

These Super Nachos are designed for immediate consumption and are best enjoyed fresh off the platter. If you happen to have any leftovers (which is unlikely!), they can be stored in an airtight container in the refrigerator for up to 2 days. Reheating can be done gently in a low oven (around 300°F or 150°C) for about 10-15 minutes, or until warmed through. Be aware that the chips will soften considerably upon reheating. For best results, consider layering the reheated beef and beans over fresh chips with warmed cheese sauce.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	911.5 kcal
Calories from Fat
Total Fat	57.5 g	88%
Saturated Fat	30.2 g	150%
Cholesterol	184 mg	61%
Sodium	1309.8 mg	54%
Total Carbohydrate	42.5 g	14%
Dietary Fiber	11.3 g	45%
Sugars	5.5 g	22%
Protein	57.5 g	115%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

• Vegetarian Delight: For a fantastic vegetarian version, swap the ground sirloin for a can of seasoned refried beans or black beans, and increase the amount of sautéed vegetables like onions, peppers, and corn.
• Spicy Kick: If you’re a heat-seeker, leave the seeds in the jalapeños, add a pinch of cayenne pepper to the beef mixture, or include a few dashes of your favorite hot sauce in the cheese sauce itself.
• Different Cheeses: While Monterey Jack Pepper is specified, feel free to experiment with a blend of shredded cheddar, Colby Jack, or even a touch of smoked gouda for added depth of flavor.
• Bean Bonanza: Black beans are classic, but pinto beans, kidney beans, or even a mix of beans would work wonderfully here.

FAQs

Q: Can I make any of the components ahead of time?
A: Yes, the pico de gallo and the beef and beans topping can be made a few hours in advance and stored in the refrigerator. Gently reheat them before assembling the nachos. The cheese sauce is best made fresh.

Q: What kind of platter is best for serving?
A: A very large, flat platter is ideal for showcasing the nachos. A sturdy baking sheet or a broiler pan also works well, especially if you want to briefly crisp them under the broiler before serving (watch carefully to prevent burning).

Q: How do I prevent the chips from getting soggy?
A: The key is to serve the nachos immediately after assembling them. The warm cheese sauce will slightly soften the chips over time, but the fresh toppings and the rapid serving time help maintain as much crispness as possible.

Q: Can I make this recipe gluten-free?
A: The recipe is largely gluten-free, assuming your tortilla chips and any additional toppings are also gluten-free. Ensure your chili powder and cumin are pure spices without added anti-caking agents.

Q: What is the purpose of the flour in the cheese sauce?
A: The flour, along with the butter, forms a roux, which acts as a thickening agent for the cheese sauce, giving it a creamy and smooth consistency.

Final Thoughts

This recipe is a testament to the fact that elevated comfort food doesn’t need to be complicated or rely on processed shortcuts. Rachael Ray’s Super Nachos deliver on flavor, texture, and satisfaction, proving that quality ingredients and thoughtful preparation can transform a simple dish into something truly extraordinary. Gather your favorite people, crank up some lively music, and dive into this delicious creation. Don’t forget to share your own topping innovations – I’m always eager to hear how you make these recipes your own!