Southern Surf and Turf Nachos
These hearty nachos mix land and sea flavors with beef, shrimp, and gooey cheese, perfect for game day or casual gatherings.
Ingredients
Nacho Base
- 12 ounces tortilla chips Use sturdy chips to prevent sogginess.
Meats
- 1 pound cooked ground beef, seasoned Cook and drain well to avoid grease pooling.
- 12 ounces cooked shrimp, peeled, deveined, and seasoned If using raw shrimp, cook and season before adding.
Cheese
- 1 3/4 cups nacho cheese sauce Warm before drizzling for even coverage.
- 1 cup shredded cheddar cheese Can substitute with Monterey Jack or Pepper Jack for variety.
Garnish
- 1 tablespoon chopped parsley Optional for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Arrange the tortilla chips in an even layer on a large baking sheet or oven-safe platter.
Assembly
- Scatter the cooked ground beef and shrimp evenly over the chips.
- Drizzle the nacho cheese sauce over the top, then sprinkle with the shredded cheddar cheese.
Baking
- Bake for 6 to 8 minutes, or until the cheese is fully melted and everything is hot.
- Remove from the oven, garnish with chopped parsley if desired, and serve right away.
Notes
Serve with sides like salsa, sour cream, or pickled jalapeños for added flavor. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 5–8 minutes.