Tex-Mex Nacho Burgers with Spiced Potatoes and Pico De Gallo

These Tex-Mex nacho burgers bring all the flavors of your favorite loaded nachos into a juicy burger. Crispy beef patties are topped with crunchy blue corn tortilla chips, warm queso blanco and a zesty pico de gallo with jalapeño heat. Served on toasted potato buns, every bite is a delicious crunch.

Alongside, enjoy spiced roasted potatoes seasoned with a Mexican spice blend. A dollop of cool sour cream and extra pico de gallo balance the heat, while lime wedges add a bright finish. Perfect for a fun dinner that’s sure to satisfy.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with racks in top and middle positions. Wash and dry produce. Dice potatoes into ½-inch pieces. On a baking sheet, toss potatoes with a drizzle of oil, half the Mexican spice blend (use all for 4 servings), salt and pepper. Spread in a single layer. (For 4 servings, divide between two sheets.) Roast on top rack until golden and tender, 20-25 minutes. (For 4, roast on top and middle racks, swapping positions halfway through.)
2. Meanwhile, finely dice the tomato. Mince the jalapeño, removing ribs and seeds for less heat. Quarter the lime.
3. In a small bowl, combine diced tomato, minced jalapeño, ¼ teaspoon sugar (½ teaspoon for 4 servings), juice from one lime wedge (two wedges for 4) and a pinch of salt and pepper. Stir to combine. Set aside. (Tip: Adjust jalapeño to taste if you prefer less heat.)
4. Form ground beef into two patties (four for 4 servings), each slightly wider than a burger bun. Season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Meanwhile, halve the potato buns and toast on the middle rack until golden, about 2-3 minutes.
5. Place queso blanco in a small microwave-safe bowl; cover with plastic wrap. Microwave until warmed through, 25-30 seconds. Stir until smooth. If needed, microwave for an additional 5-10 seconds.
6. Assemble burgers: Fill each toasted bun with tortilla chips, a cooked patty, warm queso blanco and half of the pico de gallo. Divide burgers and roasted potatoes between plates. Top potatoes with remaining pico de gallo and a drizzle of sour cream. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese instead of queso blanco?

Yes, you can substitute with Monterey Jack or a mild cheddar for a similar melt, but the flavor will be slightly different.

Can I make the pico de gallo ahead of time?

Absolutely! The pico de gallo can be prepared up to a day in advance and stored in the refrigerator. Just give it a stir before using.

What can I serve instead of roasted potatoes?

French fries, sweet potato wedges or a simple side salad would all work well with these burgers.