This post is sponsored by the Everyday Delicious promotion at Publix. The opinions and text are all mine.
These Spicy Shredded Beef Nachos are going to be your new favorite weekend treat! Loaded with tender spicy beef, melty queso and topped with your favorite garnishes…these nachos will have you going back for seconds (or thirds!)
I’m so excited to share this nacho recipe with you guys today! It has been my go-to fall recipe for the last few weeks. Whether you’re having a date night in or watching games on a Sunday, these are the nachos for you! Scroll down to the bottom if you want to know how you can save money on these ingredients!
Why You’ll Love these Nachos
First off, these are NACHO average nachos. Okay, was that too lame? Sorry for the food pun.
But really, believe me, I love all the types of nachos, but these are something different. First off, they’re made with beef short ribs. Swoon! The shredded beef falls off the fork tender; so incredibly juicy and it almost melts in your mouth.
Did I mention it’s a little bit spicy? Yup! I used a combination of fresh jalapeños, pantry spices, and one of my new favorite products: College Inn Savory Infusions to make sure that this meat was spiced perfectly. It packs a little bit of heat but is the perfect balance to…
QUESO!! Yes, how can you have nachos without a delightfully creamy, truly wanna eat it by the spoonful, cheese sauce?!
This queso is similar to the short ribs in that it’s elevated to extra deliciousness with a special secret ingredient.
Gorgonzola cheese! Yup, you read that right. Gorgonzola is the true special ingredient in this queso. It takes it from normal queso to WHOA HELLO TANGY/EXTRA MELTY/CREAMY goodness!
Seriously – when I say melty, I mean melty! You are going to want to drizzle this cheesy goodness all over everything you eat!
The tanginess of the gorgonzola in the queso truly stands up to the richness of the shredded beef. It’s the perfect combination!
And lastly, you can top these creamy, rich and beefy nachos with any and all of your favorite toppings!
For me, I did chopped red onion, diced jalapeño, avocado and a little bit of salsa and cilantro. SO GOOD!
Alright, let’s get into exactly what you need to make this!
Ingredients You Need
- Boneless beef short ribs
- College Inn Savory Infusion – Beef and Caramelized Onion Flavor – currently on sale at Publix for $3.99 during the Everyday Delicious promotion
- Spices (chili powder, cumin, coriander cayenne, salt)
- Fresh onion, garlic and jalapenos
- Olive oil
- Beef broth
- Salted butter
- All-purpose flour
- Whole milk
- Stella Crumbled Gorgonzola Cheese – currently in select Publix stores and on sale for $3.99 during the Everyday Delicious promotion.
- White cheddar cheese
- Tortilla chips + nacho toppings
Best Nacho Making Tips
First, let’s start with the best tips when it comes to making the shredded beef!
The most important thing to do at the beginning of this process is to generously salt the short ribs. You can keep them in the packaging to reduce using your own plates – but add about 3-4 tsp of salt on the ribs, coating them front and back and rubbing in the salt with your hands! This will ensure they are properly seasoned from the start.
Next, it’s important to sear the meat! This will give them the BEST flavor. It’s important to note that when you sear the ribs, you aren’t cooking them all the way through – just giving them a bit of color on each side. I seared each side of my ribs (all the way around!) for 1 minute per side. Setting a timer is helpful.
Remove the ribs and set them on a large plate. You have all of that flavor and fat left in the bottom of the pan – now utilize it! Add in the diced vegetables, the onion and jalapeño and cook until fragrant. Add in the garlic last and cook for 1 more minute.
Finally add in the spices! Add in the chili powder, cumin, coriander and cayenne. And of course, the College Inn Savory Infusions! I seriously love this ingredient addition – there is so much flavor packed into one simple tablespoon! It’s super savory and adds a GREAT flavor to the meat!
Once you have mixed the spices in, add the short ribs back in and add in 2 cups of beef broth. Gently mix to combine, put a lid on it, and place it into the oven to fully cook! It’s going to take about 2 hours total – but don’t worry, it will be worth it! And if you’re curious, yes, you can always make this beef AHEAD of time for the next day!
The Best Queso
When it comes to the queso, it’s pretty simple so don’t be afraid!
You start out with a base of melted butter + flour. You make a roux, which means you let the butter melt in the pot. Add the flour and whisk together. Cook this for 1 minute (set a timer!) and then you begin to slowly add the milk.
Your heat should be on medium/low (but closer to medium) and by consistently whisking, the milk should thicken pretty quickly!
It took about 3-4 minutes to thicken. Once beginning to thicken, add in the FRESHLY shredded white cheddar cheese. You want it to be freshly shredded because there can be a lot of preservatives in the pre-shredded bags that will make the cheese not melt as well.
And finally…the best ingredient that I was talking about earlier, gorgonzola cheese!!
I used Stella’s Crumbled Cheese Cups and I truly fell in love with this brand. I loved that the gorgonzola had the perfect tanginess to it!
The gorgonzola should melt right into the sauce as you whisk it in, resulting in the creamiest, dreamiest, cheesiest queso ever!
I would recommend placing a large sheet of parchment paper on whatever you might be eating on, whether it’s a table, sheet pan, etc. You can always move your portion to a plate later!
From there, add on an entire bag of your favorite tortilla chips. Pile on the meat and drizzle on the delicious queso. Don’t be shy!
Next, top with your favorite nacho toppings and DIG IN!
If you’re wondering, I purchased both the Stella Crumbled Cheese Cups (only $3.99 for any 9 oz. crumbled cheese cup) and the College Inn Savory Infusions (on sale for $3.99 for any 6 oz. flavor) at my local Publix during the Everyday Delicious promotion!
Looking to save some money? You can go to THIS website to check out all of the amazing savings or go to your local Publix and grab their Extra Savings flyer to see the full list of products on sale!
Publix has amazing customer service so if for some reason you can’t find the savings flyer, ask an employee or go to customer service! They’re more than willing to help direct you in the way of saving money!
You also can check the at-shelf signs which highlights all of the amazing savings during the promotion. It’s running now through 11/6/2020, so make sure you grab the savings while you can!
I hope you guys enjoyed this recipe – if you give it a try, I promise you won’t regret it! -Haylie
Did you like this recipe? Here are a few others you might enjoy:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Spicy Shredded Beef Nachos
These Spicy Shredded Beef Nachos are going to be your new favorite weekend treat! Loaded with tender spicy beef, melty queso and topped with your favorite garnishes...these nachos will have you going back for seconds (or thirds!)
- 3 lbs boneless beef short ribs
- 3-4 tsp salt
- 1 large yellow onion, cut into long thin slices
- 3 large cloves of garlic, finely minced
- 2 jalapenos, cut in half and then sliced (de-seed for less spice)
- 2 tbsp olive oil
- 1 tbsp College Inn Savory Infusions - Beef and Caramelized Onion flavor
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne
- 2 cups beef broth
Creamy Gorgonzola Queso
- 2 tbsp melted salted butter
- 2 tbsp all purpose flour
- 1 cup whole milk
- 2-3 oz Stella's Crumbled Gorgonzola cheese (depending on how tangy you want it)
- 3 oz freshly grated white cheddar cheese
- 1 large bag of tortilla chips
- favorite nacho toppings: red onion, avocado, salsa, cilantro, jalapeno etc.
Preheat the oven to 350 degrees. Season ribs generously with 3-4 tsp of salt. Rub in the salt. Set aside for now.
Slice 1 large yellow onion into long thin slices. Finely mince 3 large cloves of garlic. Slice 2 jalapeños in half and then slice them. De-seed if you desire LESS spice, but if not, keep in seeds. Set aside.
In a large pot or Dutch oven, add 2 tbsp of olive oil on medium heat. Once hot, add in the short ribs, and sear on all sides until they are browned. (About 1 minute per side!)
Once done, remove the short ribs to a plate. Add in the onions and jalapeños and cook for 2-3 minutes. Add in the garlic and cook for 1 minute.
To the onion/jalapeño mixture, add in the chili powder, cumin, ground coriander and cayenne. Mix together. Next, add in the Beef and Caramelized Onion Savory Infusions and mix together. Taste and adjust seasoning if necessary.
Add the short ribs back in the pot and gently place on top of the onion pepper mixture.
Next, add in 2 cups of beef broth and gently mix in. Place the lid on the Dutch oven and place in the oven for 1 hour. Remove from the oven and remove the lid and then continue baking for about 1 more hour, or until the meat is fork tender.
Once meat is tender, take 2 forks and shred it in the pot until your desired consistency is reached. Let the meat continue to stay warm in the pot.
In a small pot, melt 2 tbsp of salted butter on medium/low heat. Once melted add 2 tbsp of flour. Whisk together until combined. Cook this mixture for 1 minute.
Add the whole milk slowly and whisk constantly for 3-4 minutes or until it begins to thicken.
Once it begins to thicken, add in the freshly grated sharp cheddar cheese and whisk until it’s melted in.
Finally, add in the gorgonzola and whisk until it is melted. If not fully thickened yet, turn up the heat slightly and let the mixture come to a gentle simmer (don’t let it boil!), and continually whisk until it does thicken.
Add nachos to a sheet pan or large serving plate. Generously spread the meat on top of the tortilla chips. Drizzle the entire pot of queso over top of the meat. Top with all of your favorite nacho toppings and ENJOY!
4 comments / Add your comment below
These are some of the best nachos I’ve ever eaten. Will eat again (I hope).
Haha! Thank you, Ben! 🙂 So glad you enjoyed them!
I feel like nachos should be a weekly thing. Especially when they’re loaded up like these! These look wonderful – you know I’m all over that spicy beef!!
Thank you so much, Katherine!! Nachos SHOULD be a weekly thing!! I love the spicy beef SO much 🙂