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Flavorful Brown Butter Loaded Nachos Recipe with Zesty Ginger Scallion Sauce

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These loaded nachos combine nutty brown butter, crispy tortilla chips, and a zesty ginger scallion sauce for a perfect party snack that’s quick, easy, and crowd-pleasing.

Ingredients

Scale
  • Tortilla chips (sturdy, thick-cut, e.g., Mission brand)
  • 4 tablespoons unsalted butter (browned)
  • 2 cups shredded cheese blend (sharp cheddar and Monterey Jack)
  • 1 pound ground beef or turkey (seasoned with taco spices)
  • 1 cup black beans (rinsed and drained)
  • 4–5 fresh scallions (white and green parts separated, finely sliced)
  • 1 tablespoon fresh ginger (grated)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic (minced)
  • 1 small jalapeño (finely diced, optional)
  • A handful fresh cilantro (roughly chopped)
  • Salt and pepper to taste
  • 1 lime (cut into wedges for serving)

Instructions

  1. Prepare the Brown Butter: In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Stir continuously for 4-5 minutes until the butter foams, turns golden brown, and smells nutty. Remove from heat and set aside.
  2. Cook the Ground Meat: In the same skillet, add a splash of oil if needed and heat over medium-high. Add 1 pound of ground beef or turkey. Cook, breaking it up with a spatula, until browned and no longer pink, about 8-10 minutes. Season with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon taco seasoning or a mix of cumin, paprika, and chili powder. Add minced garlic in the last minute of cooking. Drain excess fat if necessary.
  3. Mix the Ginger Scallion Sauce: In a bowl, whisk together 4 chopped white parts of scallions, 1 tablespoon grated fresh ginger, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey or maple syrup, and a pinch of black pepper. Set aside to let flavors meld.
  4. Assemble the Nachos: Preheat oven to 375°F (190°C). On a large baking sheet, spread a layer of tortilla chips. Drizzle half of the browned butter evenly over the chips. Sprinkle half of the cooked meat and ½ cup black beans over the chips. Add 1 cup shredded cheese evenly.
  5. Layer Again: Repeat with another layer of chips, drizzle remaining browned butter, top with the rest of the meat, beans, and cheese. Scatter diced jalapeño on top if using.
  6. Bake the Nachos: Place in oven and bake for 10-12 minutes, or until cheese is melted and bubbling and chips at edges are golden and crispy.
  7. Finishing Touches: Remove from oven, drizzle with ginger scallion sauce, sprinkle green parts of scallions and chopped cilantro over the top. Serve immediately with lime wedges.

Notes

Stir butter constantly when browning to avoid burning. Use light-colored pan to monitor butter color. Layer chips and toppings thinly to prevent sogginess. Serve sauce on side if preferred. Leftovers can be reheated in oven at 350°F for 5-7 minutes to restore crispness.

Nutrition

Keywords: brown butter, loaded nachos, ginger scallion sauce, party snack, easy nachos, ground beef nachos, crowd-pleaser

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