Beef and Black Bean Nachos with Goat Cheese Sauce
Taking the rush out of a busy day begins with the comforting, slow-paced preparation of Beef and Black Bean Nachos with Goat Cheese Sauce, cooking each component with slow-paced care to ensure a relaxed rhythm in the kitchen, which fosters warm culinary anticipation and makes cooking a relaxed, joyful expression of care. As the structured heat of the oven surrounds the dish, the moisture in the dough turns to steam to expand the cellular walls, yielding an airy crumb wrapped in a caramelized crust. This stunning dish serves as a refined centerpiece for a party of eight, offering a quiet luxury dining experience that turns a simple dinner into a memorable estate gathering.
These nachos are messy, as all good nachos should be. They are a perfect finger food for meat lovers, looking for savory comfort food on game day.
Beef and Black Bean Nachos with Goat Cheese Sauce
Ingredients
- 1 (15.5-ounce) can black beans, drained
- Juice of 1 large lime, about 2 tablespoons
- ½ medium white onion, peeled and chopped, about ½ cup
- 2 tablespoons olive oil
- 1 medium garlic clove, peeled and minced, about 1 teaspoon
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 4 ounces fresh goat cheese, plus more for garnish
- ½ cup heavy cream
- 1 tablespoon olive oil
- 1 medium onion, peeled and diced
- 4 medium garlic cloves, peeled and minced, about 1 tablespoon
- 1 large jalapeño pepper, seeded, veins removed, diced, about 2 tablespoons
- 1 pound ground sirloin beef
- 2 tablespoons prepared chili sauce
- 1 teaspoon chili powder
- 1 bag (18 to 24 ounces) large tortilla chips
- Avocados, diced
- Fresh tomato salsa
- Fresh chopped cilantro leaves
Instructions
- Place the beans, lime juice, onion, olive oil, garlic and cumin into a medium sauce pan. Cook over medium heat for 3 to 5 minutes, stirring frequently. Season with salt and pepper. Pour this mixture into the bowl of a food processor. Pulse 4 to 5 times for a chunky puree. Return the bean mixture to the sauce pan over very low heat to keep warm.
- Goat Cheese Sauce In a medium saucepan, whisk together crumbled goat cheese and cream over medium heat until the mixture is smooth and melted. Keep warm.
- Beef Heat the olive oil in a skillet over medium heat. Add the onion, garlic and jalapeño to the pan and cook until the veggies are soft, about 5 minutes. Add the ground beef and cook until browned and crumbling, about 5 minutes more. Stir in the chili sauce and chili powder. Season with salt and pepper.
- To assemble the nachos, lay out tortilla chips in a single layer on a serving platter. Spoon the beef over the top of the chips. Spoon the beans over the meat. Pour the creamy goat cheese sauce over all. Garnish the nachos with diced avocado, fresh salsa, crumbled goat cheese and cilantro.
I use chili sauce in several of my recipes. It's a combination of ketchup, brown sugar, vinegar and allspice. You can substitute with plain ketchup, tomato puree, tomato paste and/or spicy Korean chili garlic sauce. Each produces a different flavor palette, but all will work in this nacho recipe.
The Heart of the Table
The inviting, savory aromas of sizzling meats and savory fats and the warm sight of these beef and black bean nachos pull guests toward the dinner table. Sharing this comforting classic with friends and neighbors celebrates our heritage, creating lasting connections and warm evening laughter.
The Art of the Host
- a solid copper balloon whisk to perfectly aerate ingredients
- a pair of professional-grade stainless steel locking kitchen tongs
- a heavy-gauge, polished stainless steel ladle with an ergonomic handle
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To balance the bold heat and rich cheese in the Beef and Black Bean Nachos with Goat Cheese Sauce, we recommend a crisp, ice-cold Mexican Vienna lager like Negra Modelo, or a hand-shaken classic Lime Margarita made with reposado tequila and organic agave nectar. The pairing highlights crisp malt sweetness, bright lime acidity, and smooth blue agave that cut through the spice and oil to refresh the palate. Serve the lager at 35°F in a frosty pilsner glass, or the margarita at 38°F in a salt-rimmed rocks glass. For a non-alcoholic counterpart, pour a chilled Hibiscus Agua Fresca (Agua de Jamaica) infused with fresh lime juice, served at 38°F in a double old-fashioned glass over crushed ice with a lime wheel. Its tart, bold cranberry-like flavor and citrusy finish cool the palate's heat beautifully.
- THE VIBE: Create a cozy, inviting atmosphere for a party of eight in a sun-drenched sunroom, where floor-to-ceiling windows catch the soft, golden morning sunbeams. Let the air carry the gentle, acoustic sounds of front-porch bluegrass—featuring the warm, finger-picked melodies of Doc Watson or Tony Rice playing softly in the background to set a relaxed, nostalgic tempo. Keep the lighting completely natural, allowing the morning sun to filter through leafy houseplants and illuminate the casual family chatter. Arrange plush, comfortable seating with plenty of soft linen throw pillows, encouraging guests to linger long after the meal is finished.