Bricklayer-Style Nachos

Why You’ll Love This Recipe

I love this recipe because it transforms simple nachos into something special. The bricklayer-style beef is deeply savory and just spicy enough, and when paired with melted cheese and fresh toppings, every bite is bold and satisfying. It’s versatile—I can make it as mild or spicy as I like—and it works just as well for a big gathering as it does for a cozy night in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef (such as flank or sirloin), cut into small pieces

• Fire-roasted salsa (homemade or store-bought)

• Tortilla chips

• Shredded melting cheese (like Oaxaca, Monterey Jack, or cheddar)

• Queso fresco, crumbled

• Avocado, diced or sliced

• Scallions, thinly sliced

• Salt and pepper

• Optional: lime wedges for serving

Directions

1. I heat a large skillet over medium-high heat.

2. I add the beef, season with salt and pepper, and cook until just browned but still tender.

3. I pour in the fire-roasted salsa and let everything simmer for a few minutes so the flavors meld and the sauce slightly thickens.

4. While the beef mixture simmers, I preheat the oven to 375°F.

5. On a large oven-safe platter or sheet pan, I spread out tortilla chips, top them with the bricklayer-style beef, and sprinkle generously with shredded cheese.

6. I bake until the cheese is fully melted, about 8–10 minutes.

7. Once out of the oven, I top the nachos with crumbled queso fresco, avocado, and scallions.

8. I serve immediately with lime wedges on the side.

Servings and timing

This recipe makes about 6 servings.
Prep time is roughly 20 minutes, and cook time is about 40 minutes, for a total time of 1 hour.

Variations

• I swap the beef for chicken or even mushrooms for a different twist.

• For extra heat, I stir chopped jalapeños or chipotle peppers into the salsa.

• I sometimes add refried beans or black beans to the nacho layers.

• Different cheeses—like pepper jack or a smoked gouda blend—change the flavor profile.

• A drizzle of Mexican crema adds extra richness.

Storage/Reheating

I store leftover beef topping separately from the chips so they don’t get soggy. The meat mixture keeps in the fridge for up to 4 days and can be reheated in a skillet over medium heat. If I have leftover assembled nachos, I reheat them in the oven at 350°F until warmed through, though the chips will be softer.

FAQs

What cut of beef works best?

I like flank steak or sirloin because they stay tender and flavorful when cut small and quickly cooked.

Can I make the beef mixture ahead of time?

Yes, I often prepare the meat and salsa base a day ahead. I just reheat it before assembling the nachos.

Do I have to use fire-roasted salsa?

Fire-roasted salsa gives a smoky depth, but any chunky salsa will work. I sometimes add roasted tomatoes and peppers if I’m making it from scratch.

Can I make this dish vegetarian?

Yes, I skip the meat and use sautéed mushrooms, roasted peppers, and beans in the salsa for a hearty vegetarian option.

How do I keep nachos from getting soggy?

I assemble and bake them just before serving, and I keep the fresh toppings off until right before they hit the table.

Conclusion

These bricklayer-style nachos are a bold, satisfying twist on classic nachos, bringing smoky, savory flavors from traditional Mexican street food into a shareable, cheesy dish. I love making them when I want something fun and filling that still feels a little special—whether for a party platter or just to treat myself.

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