This recipe is sponsored by the Ohio Beef Council, although all opinions are my own.
Use tender and flavorful short ribs to step your nacho game up. These Short Rib Nachos are topped with delicious melty cheese, chopped avocado, pico de gallo, jalapeno, and other nacho-topping favorites.
I love finger food! I love nachos like no one’s business. You can never eat just one nacho. If the toppings are throughout the nachos, you’ll keep eating one after the other, after the other. This nachos recipe is perfect for Football Sunday, tailgating, parties, and the Big Game. All of these occasions are huge in my house, especially tailgating.
Tailgating is a family tradition. It is something that we do every football season. Before I had kids, we would go down to the Cincinnati Bengals stadium and tailgate during a home game without tickets! With the number of times we’ve tailgated, I picked up some tips on planning for the best tailgating experience, especially when cooking outside the stadium.
Tips for cooking beef at a tailgate party
- Prep your food as much as possible. Unless you plan on bringing a grill, cook your food before leaving and keep it in an airtight container until ready to serve.
- Keep your food in a cooler with ice to make sure it stays at a safe temperature until ready to cook on the grill.
- Ground beef is an inexpensive cut of beef that is also very popular for tailgating recipes. However, if you plan on making burgers or sliders, it is important not to overmix the beef with your seasonings. Doing this will result in the burgers becoming tough and too firm.
- This recipe for short rib nachos can be a game changer at your next tailgate event. Cook and shred your meat before the game. You can heat the short ribs on the grill and proceed with preparing your nachos with your favorite chips and nacho toppings.
For more tips on preparing beef, visit the Ohio Beef Council.
Commonly Asked Questions
I used diced avocados, sliced radishes, spicy melted cheese, pico de gallo, jalapeno, or serrano peppers and added a dollop of sour cream. You can also use shredded lettuce, black beans, corn, guacamole, and diced red onion.
I add a layer of nachos on a serving platter, add some cheese and meat, add another layer of chips, and top with the rest of the meat and desired toppings.
I used aged spicy cheddar cheese for this recipe, but you can use cojita, queso, or any other cheese you prefer.
A quick version I’ve come up with is ½ tablespoon of kosher salt, ½ tablespoon of black pepper, ½ tablespoon of cumin, one tablespoon of chili powder, two teaspoons of onion powder, and two teaspoons of garlic powder. I typically have these seasonings in my pantry, and when combined, they give me the taco seasoning flavor I need.
If you like nacho recipes like this, you will love the recipes below!Print