Sous Vide Ground Beef Nachos: Ultimate Guide to Juicy, Flavor-Packed Layers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender, juicy sous vide ground beef layered on crisp tortilla chips with refried beans, melted cheddar, and all your favorite nacho toppings.

Scale

Taco Seasoning:

5 teaspoons paprika

1 ¼ teaspoons garlic powder

1 ¼ teaspoons ground cumin

1 ¼ teaspoons onion powder

1 teaspoon chili powder

1 teaspoon oregano leaves

1 ½ teaspoons salt

Nachos:

2 tablespoons vegetable oil

1 pound ground beef

1 cup diced onion

1 cup diced green bell pepper

1 (10 ounce) can diced tomatoes with green chiles

1 (15 ounce) can Mexican-style corn (optional)

1 (16 ounce) can refried beans

1 cup shredded Cheddar cheese

4 ounces tortilla chips

Toppings (optional):

1/2 cup sour cream

1/2 cup salsa

1/4 cup sliced black olives

1/4 cup sliced jalapeños

1/4 cup green onion

Cook Mode Prevent your screen from going dark

1. Combine all taco seasoning ingredients in a small bowl.

2. Mix ground beef with taco seasoning and 2 tbsp oil in a bowl.

3. Vacuum seal or use a zipper bag and sous vide at 155°F for 1.5–2 hours.

4. After cooking, drain the beef and sauté with onion and bell pepper in a skillet for 2–3 minutes.

5. Stir in half of the diced tomatoes and optional corn.

6. Mix the other half of the tomatoes with refried beans in a microwave-safe bowl; microwave until hot.

7. Layer half the tortilla chips on a plate. Top with half the bean mix, beef, and cheese. Repeat.

8. Microwave assembled nachos for 2–3 minutes until cheese melts, or bake at 375°F for 5–8 minutes.

9. Top with sour cream, salsa, olives, jalapeños, and green onion as desired.

You can prep the beef ahead and keep it warm in the sous vide bath until ready to serve.

Try customizing your toppings with avocado, hot sauce, or pickled onions.

For best texture, finish the beef in a skillet after sous vide before assembling.

Find it online: https://sousviderecipe.com/sous-vide-ground-beef-nachos/