---
title: Southwest Beef Nacho Bar
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/southwest-beef-nacho-bar-66b1500b78d91450badf816f
time required: 35 minutes
difficulty: medium
allergens:
  - Soy
  - Wheat
  - Milk
tags:
  - Kid Friendly
  - New
rating: 4.0
rating_count: 374
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the queso and homemade chips, though some found the seasoning mild or wanted more variety in toppings.
  - theme: Ease of prep
    text: While fun to assemble, several felt it was time-consuming with multiple steps and dishes for a simple meal.
nutrition:
  calories: 1110
  protein: 40
  fat: 76
  saturated fat: 31
  carbohydrates: 63
  sugar: 11
  fiber: 4
  cholesterol: 175
  sodium: 1510
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/Ground%20Beef/southwest-beef-nacho-bar.avif"
---

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Gently prick each @flour tortillas{12%unit} in a few places with a fork, then cut each tortilla into 6 triangles for a total of 36 pieces (72 pieces for 4 servings).
Place tortillas on a #baking sheet{} and toss with a large drizzle of @cooking oil{5%tsp}, @salt{}, and @pepper{}. Spread in an even layer (it's OK if there is some overlap). Bake on top rack until lightly golden brown, ~{8-10%minutes}. TIP: Watch carefully to avoid burning.
Remove from oven and set aside to cool. TIP: If you added any other items to your meal, you can get started on them now.

While tortilla chips bake, halve, peel, and thinly slice @onion{2%unit} into 1/4-inch strips. Halve, core, and thinly slice @green bell pepper{2%unit} into 1/4-inch strips. Quarter @lime{2%unit}. Dice @tomato{2%unit} into 1/4-inch pieces.

Once tortilla chips have finished baking, toss onion on one side of a second #baking sheet{} with a drizzle of oil, 1 tsp @Southwest Spice Blend{2%tbsp}, salt, and pepper. (For 4, spread out across entire sheet.)
Toss bell pepper on empty side of sheet with a drizzle of oil, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper.
Roast veggies on top rack until softened and lightly charred, ~{15-20%minutes}. (For 4, roast onion on top rack and bell pepper on middle rack.)

Meanwhile, heat a drizzle of oil in a #large pan{} over medium-high heat. Add @ground beef{20%ounce}, @beef stock concentrate{2%unit}, @Mexican Spice Blend{2%tbsp}, and 2 TBSP water (4 TBSP for 4 servings). Cook, breaking up meat into pieces, until cooked through, ~{4-6%minutes}. Carefully drain any excess grease from pan.
Turn off heat; transfer beef mixture to a serving bowl and cover to keep warm. Wipe out pan.

Melt 1 TBSP @butter{2%tbsp} (2 TBSP for 4 servings) in pan used for beef over medium-low heat.
Sprinkle @flour{2%tbsp} and remaining Southwest Spice Blend over melted butter; cook, stirring constantly, until fragrant, ~{1-2%minutes}.
Slowly whisk with a #whisk{} into 3/4 cup water (1 1/2 cups for 4 servings), then add @cream cheese{8%tbsp}. Season with salt and pepper. Cook, whisking, until cream cheese melts and sauce has thickened, ~{3-5%minutes}.
Remove from heat and stir in @Pepper Jack cheese{1%cup} and a big squeeze of lime juice. Taste and season with salt and pepper.

Serve tortilla chips, queso, and Southwest beef, roasted veggies, tomato, @sour cream{6%tbsp}, and remaining lime wedges family style and let everyone build their own nachos.

Ground beef is fully cooked when internal temperature reaches 160 degrees.