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Beef Tamale Nachos

Add a fresh twist to your next crowd-pleasing platter of nachos with El Monterey Beef Tamales. Layers of sliced tamales, chips, cheese and tomatoes meld together for a flavorful snack that will have your guests asking about your secret ingredient. Make it fiesta-ready, with a topping of green onions, black olives and fresh cilantro.

Preparation Time:
Total Time:


  1. El Monterey Beef Tamales
  2. 1 lb. Pasteurized processed cheese
  3. (1) 10 oz. can diced tomatoes and chilies
  4. 1 lb. Nacho corn chips (your favorite)
  5. 1 cup diced fresh tomato
  6. 1 cup diced fresh green onions
  7. 1 cup sliced black olives
  8. 1/4 cup chopped fresh cilantro


Here's a recipe for Beef Tamale Nachos.
  1. Heat up El Monterey tamales according to instructions on package, remove tamales from package after hot and slice each tamale into 4 slices, keep warm and set aside for assembly.
  2. Combine cheese and canned tomatoes and chilies in a microwave proof bowl and heat for 9 minutes or until cheese is melted and mix up well; keep warm and set aside for assembly.
Assembly Instructions:
  1. On a large platter spread out a single layer of corn chips, pour 1/3 of the cheese sauce over chips, evenly distribute 2 sliced tamales over chips and cheese, along with a third of the tomatoes, green onions, and olives.
  2. Repeat layering process for two more layers and finish nachos in a 375ºF oven for 2 minutes or just enough to heat up cheese and tamales, careful not to toast the nacho chips too much. Serve hot and immediately.