So you're craving nachos are you? Well, I've got a little concoction here that will be a show stopper at your next brunch gathering. Loaded brunch nachos with crispy crumbled beef are crunchy, salty, cheesy, eggy, tangy and just plain delish! You could even do some of the prep the day before and pull everything out when it's time to assemble and bake in the oven.
Loaded Brunch Nachos, because why not?
Are you tired tired of the same old brunch offerings? You know: pancakes, french toast, brunch burgers, quiche? Then you should definitely try something new. Nachos are on almost every restaurant menu out there as an appetizer. But have you ever really had outrageous nachos out at a restaurant? I mean, have you been blown away by nachos recently?
This is one of the easiest things to put together at home and is also highly customizable.
For this one, I knew I wanted to top the nachos with scrambled eggs. This might sound weird, but it was really delicious. To my regular readers, the crispy crumbled beef will sound familiar. I use this in my white queso dip with crispy crumbled beef and for my taco grilled cheese. So now you have a third recipe for this beef which is seriously delicious and easy to make.
My recipe is a guide on how to get ready and prep all your ingredients. Then layer them so it makes sense and tastes delicious! Most of these toppings are standard nacho fare. However, the scrambled eggs, crispy crumbled beef and Bobby Flay's pickled red onions are what set this apart from other nacho recipes.
Choose a strong tortilla chip for nachos
My favorite tortilla chips are Tostito's original and Tostito's Cantina version. I am not being paid to say that. On the Border makes a delicious chip as well. All are tied for #1 in my book. However, despite their deliciousness, none of them are a great dipping chip. And with the Tostito's Cantina (which are soooooo awesome!!) you can barely dip it in salsa without it falling apart.
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So you've got to pick a strong chip for nachos. I took a chance on a new brand for this recipe. Congratulations marketing department at Tortiyah's company - you're campaign worked and also lived up to its declaration that they are "superior dipping chips." This is not a sponsored post and I am not being paid to say this. I loved this tortilla chip and they worked great for nachos.
I loved the crunch of this chip and the mouthfeel after. This chip tasted so fresh. It had the crunch and salt I'm looking for, plus the texture while chewing was incredible. You know how with certain chips you take a bite the "wrong" way and it's like a razor blade cut your mouth? I doubt that could ever happen with this chip. They were amazing. So go forth and pick a strong chip for this recipe!
easy steps for making loaded brunch nachos
Loaded brunch nachos with crispy crumbled beef
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6-8 portions 1x
Description
It’s time to kick it up a notch at brunch with these loaded brunch nachos with crispy crumbled beef. You’re going to love this one.
Ingredients
- 1 bunch of scallions
- ½ bunch cilantro
- 2-3 jalapenos, sliced in rounds
- 6 large eggs, beaten
- 1 11-ounce bag of Tortilla chips (I used Tortiyahs brand)
- 1 cup shredded jack cheese (bagged is fine)
- ½ to ¾ cup four-cheese shredded Mexican cheese (bagged is fine)
- ½ cup sour cream or crema
- ½ cup guacamole
- 1 14.5-ounce can fired roasted diced tomatoes
- 1 small can green chilies
- ½ cup Bobby Flay’s pickled red onions
- 1 4-ounce can of green chilies (I used Old El Paso brand)
- 1-2 limes, cut into wedges, optional garnish
- 1 tablespoon or so of olive oil (for cooking eggs)
- 1 tablespoon or so of butter (for cooking the eggs)
For the crispy crumbled beef:
- 1 lb ground beef (85/20 blend) see note below
- 1 teaspoon taco seasoning (from a packet)
- ¼ cup finely diced onion
- 1 tablespoon tomato paste (mixed with splash of water)
- 1 ½ tablespoons oil (any kind, divided)
- Salt to taste, if needed
** This recipe is highly customizable so if you want to skip some of the toppings above and add your own – do that. I will say the scrambled eggs, crispy crumbled beef and pickled red onions really make the flavor so I wouldn’t skip those. J
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Instructions
- Chop a bunch of scallions into small pieces (using the white and light green part as well as the dark green).
- Chop half a bunch of cilantro. This is for garnish so should be chopped down fine.
- Slice 2-3 jalapenos into thin rounds.
- Crack the eggs into a large bowl and beat them until well combined.
- Finely dice the onion. Use what you have on hand. I always have a chunk of onion in the fridge so I start there.
- Add the tomato paste and splash of water to a small dish and mix together.
- Heat one tablespoon of oil in a pan on medium to high heat, let it get hot. Add the ground beef and chop it down into bits. You’ll need to continuously chop it down throughout the cooking process.
- Once the beef is cooked through (4-5 minutes), push to one side of pan, add onions and a splash more oil. Mix onions and cook on own for a minute or so – then mix to combine with beef. Spread out mixture across pan, then let it cook and get crispy for 2-3 minutes.
- Once you see it (and hear it – it gets crackly) get charred around the edges, give it a stir and you should see it crisping up.
- Add the taco seasoning and the tomato paste now and mix until well incorporated. (my video shows this whole process well.) Taste it here. If you think it needs a little salt or more taco seasoning add it now.
- Transfer beef to a bowl and use the same pan to heat the butter and olive oil. Once it’s hot pour the beaten eggs in and cook them until they’re done. Push them around the pan and turn them until dry. Break up with spatula so they’ll be easy to spread out across the tortilla chips.
- Cover sheet pan (17 ¼ x 12 ¼) with parchment paper. There is a picture of the sheet pan measurements in the blog post above. I got it at Target for around $12-13. It’s the same sheet pan I use for Ina Garten’s sheet pan brownies.
- Lay out the tortilla chips on the sheet pan. You’ll need a good, strong chip for this recipe. The chips will overlap, but try to make sure they are not too overlapped. You won’t use the whole bag. You can serve the rest on the side.
- Next, sprinkle the Monterey jack over the tortilla chips, then the scrambled egg, then the crispy crumbled beef, then the four cheese shredded Mexican cheese.
- Bake in a preheated oven at 400 degrees for about 10 minutes. You’re looking to melt the cheese and get a good crunch on the chips.
- If you’re using lime wedges as a garnish, chop them now while the nachos are cooking.
- Once out of the oven, top the nachos with: dollops of sour cream or Mexican crema, dollops of guacamole, the canned fired roasted tomatoes (you won’t use them all) or salsa, chopped cilantro, scallions, jalapenos, green chilies (as much as you want), and Bobby Flay’s pickled red onions. Serve immediately. Serve any leftover fixins on the side (eg. extra guac, sour cream, salsa, etc).
Equipment
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Bobby at Home: Fearless Flavors from My Kitchen
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Calphalon Saute Pan with Lid (5QT)
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Buy Now → Notes
- With the beef, I found if you use the 85/15 blend you won’t have to drain the fat. If you use 80/20 blend, you will likely have fat that you’ll have to drain before adding the onions.
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