Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Easy Kosher Beef Nachos (Dairy-Free for Meat Meals)

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Meat (Fleishig)

Beef nachos can’t have cheese in a kosher kitchen, so these get their creamy element from a garlicky lemon tahini sauce instead. Crisp tortilla chips are piled with seasoned ground beef, diced tomato, red onion, jalapeños and cilantro.

Building Flavor Without Cheese

Cook the beef with the taco seasoning until it has crispy browned edges, which adds texture and flavor. Use thick, restaurant-style chips that won’t go soggy. Whisk the tahini with lemon juice, garlic and warm water until smooth and pourable, and drizzle it over everything just before serving. Scallions and a squeeze of lime finish it.

Kosher Notes

This is a meat (fleishig) dish with no dairy. Check that your taco seasoning packet and chips are pareve, since some contain cheese or milk powder. Guacamole and salsa make great additions.

Serving

Nachos are best served right away. The tahini sauce keeps for 3 days in the fridge.

Easy Kosher Beef Nachos (Dairy-Free for Meat Meals)
These kosher beef nachos skip the cheese but don't skimp on flavor, using seasoned ground beef and a creamy tahini sauce for the perfect dairy-free game day snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 blend works best
  • 1 packet taco seasoning or homemade blend
  • 1/4 cup water
  • 6 cups tortilla chips thick restaurant-style
  • 1 large tomato diced
  • 1/2 cup red onion finely diced
  • 2 jalapeño peppers sliced, seeds removed for less heat
  • 1/4 cup fresh cilantro chopped
  • 3 tbsp tahini
  • 2 tbsp lemon juice fresh squeezed
  • 1 clove garlic minced
  • 2-3 tbsp warm water for thinning sauce
  • 1/2 tsp salt or to taste

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Method
 

  1. Preheat oven to 350°F. Spread tortilla chips on a large baking sheet and warm in oven for 3-4 minutes until slightly crispy.
  2. Meanwhile, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and slightly crispy, about 6-8 minutes.
  3. Add taco seasoning and water to the beef. Stir and cook for another 2-3 minutes until the liquid evaporates and the beef is well coated.
  4. In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt. Add warm water 1 tablespoon at a time until you reach a drizzling consistency.
  5. Remove chips from oven and arrange on a large serving platter. Top with the seasoned ground beef while still hot.
  6. Scatter diced tomatoes, red onion, and jalapeño slices over the beef. Drizzle with tahini sauce and sprinkle with fresh cilantro.
  7. Serve immediately while chips are still warm and crispy.

Notes

For extra flavor, try adding some chopped scallions or a squeeze of lime juice before serving. The tahini sauce can be made up to 3 days ahead and stored in the refrigerator. These nachos are best served immediately to prevent the chips from getting soggy.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 650mg 28%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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