diy nachos w/ df queso [simple taco/nacho meat]

i’ve been wanting to share the nacho recipe from my insta from a few weeks ago, but just finally getting to it today. the irony of it … i was supposed to be in mexico right now. nachos today with margs sounds perfect

the base of this recipe is the taco meat, and that’s where most of the “cooking” happens. you mix the taco seasoning and the ground meat [turkey or beef] as you cook it in a pan on the stove. once that’s made, you can add your standard nacho toppings and bake it for a few minutes to crisp it up

usually i just wing the seasoning mixture, but i’m putting #s on the recipe so you get the idea for the ratio of flavors. chili powder is the most, garlic powder + paprika + cumin + are equals, and some salt and pepper (and tapioca or arrowroot starch for thickener; corn starch would also work).

cook the meat in a with some olive oil on med heat, break it up using a wooden spoon or spatula and cook until it’s browned. once it starts to be cooked through, throw in the seasoning mixture with 1/4-1/3 cup of water will help to sauce it up, and it’s really that simple. done!!

to build your nachos, do it just as you’d expect. chips first, maybe toast them before adding the meat, layered w/ queso, salsa or tomatoes, lettuce, jalapenos, corn, whatever else you dream to put on your nachos. top with guac or avocado and EAT.


taco / nacho meat >

1 lb ground turkey or ground beef

1 tbsp chili powder

1 tsp garlic powder

1 tsp cumin

1/2 – 1 tsp paprika

1 tsp arrowroot or tapioca starch [for thickening]

cayenne pepper or red pepper flakes, to spice preference

salt & pepper

1/4-1/3 c water

nachos >

tomatoes or salsa

avocado or guac

shredded lettuce

queso [i use dairy free by Siete Foods]




  • first, mix all the seasonings and tapioca starch together, & set aside.
  • in a pan on medium-high heat, drizzle olive oil & begin to brown the ground meat.
  • using a spoon or spatula, break up the meat as it cooks.
  • when the meat is nearly cooked, add the seasoning mixture, combine to coat the taco meat.
  • add in the 1/4-1/3 c water and simmer until the meat is coated in the seasoning, turning into a thicker ‘sauce’
  • once fully cooked and coated in seasoning, remove it from the heat.
  • meanwhile, toast some chips in the broiler to warm up.
  • lastly, top the toasted chips with the taco/nacho meat; layer all your toppings on top of that — including your queso, tomatoes/salsa, avocado/guac, corn, lettuce, jalapenos, any other nacho toppings !!
  • imagine its happy hour in cabo at the pool, marg in hand, + enjoy!!

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