Easy Korean Beef Nachos


  • 1 teaspoon vegetable oil

  • 1 cup kimchi, chopped

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon sugar

  • 2 tablespoons mayonnaise

  • 2 teaspoons Sriracha, or more, to taste

  • 12 ounces tortilla chips

  • 1/2 cup shredded cheddar cheese

  • 1/2 cup shredded Monterey Jack cheese

  • 2 tablespoons chopped fresh cilantro leaves

  • 1/4 teaspoon sesame seeds


  • 2 tablespoons light brown sugar, packed

  • 2 tablespoons reduced liquid aminos (sub for soy sauce)

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon freshly grated ginger

  • 1/4 teaspoon crushed red-pepper flakes, or more to taste

  • 2 teaspoons olive oil

  • 2 cloves garlic, minced

  • 8 ounces ground beef


  1. To make the Korean beef, whisk together brown sugar, liquid aminos, sesame oil, ginger and red pepper flakes in a small bowl.

  2. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

  3. Stir in liquid aminos mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside and keep warm.

  4. Heat olive oil in the skillet. Stir in kimchi, sesame oil and sugar until heated through and caramelized, about 3-5 minutes; set aside and keep warm.

  5. In a small bowl, whisk together mayonnaise and Sriracha; set aside.

  6. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

  7. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture and cheeses. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.

  8. Serve immediately, topped with kimchi mixture, drizzled with Sriracha mayonnaise, and garnished with cilantro and sesame seeds, if desired.