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overhead view of loaded brunch nachos on a sheet pan

Loaded brunch nachos with crispy crumbled beef

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  • Author: Stacey
  • 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

Scale
  • 1 bunch of scallions
  • 1/2 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)
  • 1/2 to 3/4 cup four-cheese shredded Mexican cheese (bagged is fine)
  • 1/2 cup sour cream or crema
  • 1/2 cup guacamole
  • 1 14.5-ounce can fired roasted diced tomatoes
  • 1 small can green chilies
  • 1/2 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)
  • 1/4 cup finely diced onion
  • 1 tablespoon tomato paste (mixed with splash of water)
  • 1 1/2 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

  1. Chop a bunch of scallions into small pieces (using the white and light green part as well as the dark green).                                        
  2. Chop half a bunch of cilantro. This is for garnish so should be chopped down fine. 
  3. Slice 2-3 jalapenos into thin rounds. 
  4. Crack the eggs into a large bowl and beat them until well combined. 
  5. Finely dice the onion. Use what you have on hand. I always have a chunk of onion in the fridge so I start there. 
  6. Add the tomato paste and splash of water to a small dish and mix together. 
  7. 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. 
  8. 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. 
  9. 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. 
  10. 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. 
  11. 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. 
  12. 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. 
  13. 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. 
  14. 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. 
  15. 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.
  16. If you’re using lime wedges as a garnish, chop them now while the nachos are cooking. 
  17. 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

Notes

  1. 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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Find it online: https://eatthebite.com/loaded-brunch-nachos-with-crispy-crumbled-beef/