These cheeseburger-inspired nachos even have a "secret" burger sauce drizzled over the top before serving. It’s a perfect appetizer for feeding a hungry crowd.
Recipe tags: beef base, easy difficulty
| ⅔ cup | mayonnaise |
| ¼ | ketchup |
| 1 | green onion, finely chopped |
| 4 tsp | relish |
| 1 tsp | Dijon mustard |
| 1 tsp | red wine vinegar |
| 1 tsp | sugar |
| 1 tsp | Better Than Bouillon® Roasted Beef Base |
| 1 tsp | The Original “Louisiana” Brand Hot Sauce™ |
| ¼ tsp | each paprika and garlic powder |
| 1 pinch | each salt and pepper |
| 1 Tbsp | canola oil |
| 1 lb | ground beef |
| ½ tsp | pepper |
| 5 tsp | Better Than Bouillon® Roasted Beef Base |
| 1 bag (13 oz) | tortilla chips |
| 3 cups | shredded Cheddar cheese |
| 1 cup | shredded lettuce |
| ⅓ cup | diced tomato |
| ⅓ cup | diced white onion |
| ¼ cup | diced pickles |
Stir together all sauce ingredients in small bowl. Set aside.
Heat oil in large skillet set over medium-high heat; cook beef and pepper for 6 to 8 minutes or until golden brown. Stir in beef base and 1/2 cup water; bring to boil. Reduce heat to medium; cook for 5 to 8 minutes or until no liquid remains.
Position rack in middle of oven; preheat oven to 425°F. Arrange half of the tortilla chips on large foil-lined baking sheet. Scatter half of the beef and cheese over top. Repeat layers with remaining tortilla chips, beef and cheese.
Bake for 3 to 5 minutes until cheese is melted. Sprinkle with lettuce, tomato, onion and pickles. Drizzle with half of the burger sauce. Serve with remaining sauce for dipping.