Scorpion's Stinger Nachos

Scorpion's Stinger Nachos

Featured Sauce: Dill Pickle Serrano

Wine Pairing: Sync Cabernet Sauvignon


Ingredients For the Meat:

  • 2tsp Olive Oil or Avocado Oil
  • 1lb Lean Ground Beef
  • 1tbsp Chili Powder
  • 1 1/2 tsp Ground Cumin
  • 1tsp Kosher Salt
  • 1tsp Smoked Paprika
  • 1/2tsp Garlic Powder
  • 1/2tsp Onion Powder
  • 1/4tsp Dried Oregano
  • 1/4 Cup Water
  • 2tbsp of Heartbeat Hot Sauce Scorpion


Ingredients For the Nachos:

  • 12oz Bag Tortilla Chips
  • 15oz Black Beans, Rinsed and Drained (can use pinto beans or refried beans)
  • 4 Cups Grated Cheddar Cheese, can use Monterey Jack or a mix


Toppings (Choose your Favourites):

  • Diced Red Onion or Sliced Green Onion
  • Shredded Lettuce
  • Diced Tomatoes
  • Sliced Black Olives
  • Fresh Chopped Cilantro Leaves
  • Diced Avocado or Guacamole
  • Sour Cream or Plain Greek yogurt
  • Jalapeño Slices
  • Pickled Red Onion
  • Salsa


Preheat the oven to 400 degrees F.

  1. To make the meat: In a medium skillet, heat the oil over medium-high heat. Brown the ground beef for about 5 minutes, breaking up the meat into small pieces using a wooden spoon. Drain any excess fat. Season with chili powder, cumin, salt, paprika, garlic powder, onion powder, oregano, and plenty of Heartbeat Hot Sauce Scorpion. Pour in the water and let simmer for 5 minutes or until thickened. Turn off heat and set aside.

  2. On a large-rimmed baking sheet lined with parchment paper or foil, arrange the tortilla chips in single layer, it’s ok if the chips overlap a little. Top with half of the grated cheese, the cooked meat, and the black beans. Sprinkle the remaining cheese over the top.

  3. Place the pan in the oven and bake for 5 to 10 minutes or until the cheese is melted.

  4. Remove from the oven and top with your favourite toppings. Serve immediately.