Nachos are simply the best dish for sharing with friends, Enjoy!


  • 1 lb lean ground beef
  • 2 tbsp neutral oil (i.e., canola, vegetable)
  • 1 cup low sodium chicken stock
  • 1 tsp salt, plus more for seasoning
  • Oaxaca Pablo
  • Monterey Jack Jalapeno
  • Taco seasoning (recipe below)
    • 2 tbsp Chili powder
    • 1 tsp Onion powder
    • 1 tsp Garlic powder
    • 1 tsp Ground Cumin
    • 1 tsp Paprika
    • ¼ tsp Oregano
    • ¼ tsp Cayenne Pepper (optional)
  • Your favourite nacho toppings – or some of our favourites are:
    • Tomatoes
    • Red Onions
    • Bell Pepper
    • Green Onions
    • Corn
    • Olives
    • Pickled Jalapenos
    • Fresh Cilantro
    • Guacamole
    • Salsa
    • Sour cream
Prepared by Alyssa Madaire,
Springbank Cheese’s Culinary Specialist,

Buy your Oaxaca Pablo and your Monterey Jack here!


  • Preheat the oven to 350 degrees Fahrenheit
  • Mix all ingredients for the taco seasoning thoroughly in a small bowl

  • In a medium skillet, heat the neutral oil over medium-high heat. Once hot, add the ground beef and cook until browned but not cooked through—approximately 6-8 minutes
  • Add the chicken stock, one teaspoon of salt and the taco seasoning into the skillet and mix thoroughly
  • Cook until the liquid reduces, the meat has cooked through, and the mixture becomes saucy- about 10-12 minutes.
  • While the meat cooks, dice your toppings and shred your cheeses
  • Once everything is ready, assemble your nachos by placing a layer of chips on a parchment-lined baking sheet. Then, add a layer of ground beef, your toppings, and the shredded cheese- repeating until no toppings or chips remain.
  • Bake the nachos until the cheese has melted and the nachos are hot- approximately 12 minutes. Serve immediately

Pro Tip: Place tender toppings (like shredded lettuce, avocado, cilantro, or green onions) on top after the nachos come out of the oven!

  • Serves: 4