Hamburguesa con Queso Nachos
9
- Prep Time1 h
- Total Time1 h
- Makes4 to 6 servings
Produced by Aimee Nishitoba, Photography by Christie Vuong, Food Styling by Lindsay Guscott, Prop Styling by Madeleine Johari.
These nachos are topped with seasoned ground beef, queso and dill pickle and are inspired by cheeseburgers that recipe developer Lindsay Guscott has eaten in Mexico.
Queso
1 tbsp unsalted butter
2 garlic cloves, minced
1/2 cup 3.25% milk
227 g processed cheese loaf, such as Velveeta, chopped
2 tbsp hot sauce, preferably Valentina
1 tbsp kosher dill pickle juice
Hamburguesa
8 slices bacon, chopped
454 g lean ground beef
1/2 tsp fine sea salt
1/4 cup ketchup
1 tbsp cornstarch
1 tbsp Worcestershire sauce
1 tbsp coarsely ground black pepper
Ingredients
1 350-g bag tortilla chips, divided
3 cups finely shredded iceberg lettuce, divided
1 1⁄2 cups finely chopped tomatoes, divided
2/3 cup finely diced kosher dill pickles, divided
1/2 cup finely chopped white onion, divided
Instructions
Queso: Melt butter in a pot over medium. Add garlic. Cook until fragrant, but not browned, about 1 min. Pour in milk. Increase heat to medium-high. Bring to a simmer, then add cheese, whisking constantly, until melted and mixture is smooth, about 3 min. Remove from heat. Stir in hot sauce and pickle juice. Set aside, covered, to keep mixture warm.
Hamburguesa: Heat a large frying pan over high. Add bacon. Cook, stirring often, until bacon is golden-brown, 8 to 10 min. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
Discard all but 1 tsp bacon fat from pan. Add beef to pan, then flatten with a spatula, as if you’re making a smash burger. Sprinkle with salt. Cook, without stirring, until deep golden-brown, 3 to 4 min per side.
Meanwhile, whisk 1⁄2 cup water with ketchup, cornstarch, Worcestershire sauce and pepper in a small bowl. Once both sides of beef are browned, add cornstarch mixture to pan. Bring to a boil, then lower heat to medium. Simmer, breaking up beef with a wooden spoon until no lumps remain and mixture is saucy, about 4 min. Remove from heat.
To assemble, spread half of tortilla chips in a single layer on a large, rimmed baking sheet. Scatter half of hamburguesa overtop, then drizzle with one-third queso. Sprinkle with half of bacon, lettuce, tomatoes, pickles and onion. Repeat with a second layer of same ingredients. Serve with remaining queso and more hot sauce on the side, if desired.
Kitchen tip
Queso can be made up to 3 days in advance and hamburguesa up to 1 day in advance. Refrigerate until ready to use.
Find more of recipe developer Lindsay Guscott's fully-loaded nacho recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.