Chef Josh Capon makes his beef nachos recipe

American chef and television personality Josh Capon, or "Capon" is known for his recipes that span across cuisines and countries, from his super bowl spreads to his stuffed shells with fresh ricotta.

Capon founded his latest venture, the hospitality portfolio VCR Group, in 2021. He drops by "GMA3" to whip up his beef nachos.

Josh Capon’s Beef Nachos

Ingredients:

1 bag tortilla chips

1 lb ground beef

1 TBSP cumin

1 TBSP chili powder

1 tsp dry oregano

1 cup crushed tomatoes drained

1/2 cup chicken stock

Salt & pepper

Pickled jalapeños for garnish

1 cup sour cream

4 limes

Green tomatillo and red enchilada sauce, 1 cup of each

Cheese Sauce:
½ cup butter

½ cup flour

4 cups milk

8 oz cheddar

8 oz Monterey jack

8 oz pepper jack

6 slices american cheese

1 tsp tabasco

Pico De gallo / Guacamole
3 Avocados

2 jalapenos, diced

2 Red onion, diced

4 plum tomatoes, seeded and diced

3 Limes, juiced

1/2 cup chopped fresh cilantro

S&P:

Directions:

Brown the beef in a saute pan on high heat

Season with chili powder, cumin, oregano, S&P

Add crushed tomatoes and chicken stock

For the pico de gallo, combine diced plum tomatoes, red onion, jalapeño , juice of 2 limes and chopped cilantro in a small mixing bowl. Season with S&P

For the guacamole , mash the avocado, add 1/2 the pico de gallo.

For the lime creme mix the sour cream and lime zest and juice from 1 lime

Make a roux by combining the flour and butter and whisk it over low heat for 10 minutes until golden brown

For the cheese sauce, In a stock pot, heat up the milk, slowly whisk in the roux, and cook for approximately 5 minutes until thick

Add the cheese, season with salt, pepper, and tabasco.

Place chips on a large platter

Drizzle cheese sauce on top

Scatter the ground beef

Drizzle the red enchilada sauce, green tomatillo sauce and the lime creme

Scatter the pico de gallo

Place the guacamole in the center of the dish

Add the pickled jalapeños

Sprinkle the cilantro on top and enjoy!