Fully Loaded Oxtail Nachos – When it comes to nachos, most people think of the classic ground beef or chicken toppings. But if you really want to take your nacho game to the next level, Fully Loaded Oxtail Nachos are the way to go. This rich, flavorful, and decadent twist on a fan-favorite snack is perfect for game day, parties, or whenever you’re craving something bold and delicious.
Slow-braised oxtail melts in your mouth, layered over crispy homemade tortilla chips, black beans, roasted corn, melty cheese, and a drizzle of creamy queso. This recipe is guaranteed to be a hit and might just make you forget about regular nachos forever.
Let’s dive into the ultimate Fully Loaded Oxtail Nachos recipe!
Why Oxtail Nachos?
Oxtail is one of the most flavorful cuts of beef, packed with rich, meaty goodness. When slow-cooked, it becomes fall-apart tender and infused with deep, savory flavors. Combining this with the crunch of homemade tortilla chips and the creaminess of melted cheese creates a nacho experience like no other.
If you’re looking for an elevated take on nachos that delivers bold flavors, this is it!
Fully Loaded Oxtail Nachos
Ingredients You’ll Need
For the Oxtail:
- 2 lbs fresh oxtail
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ cup all-purpose flour
- 2 tbsp vegetable oil
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp cornstarch
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Browning sauce
- 1 Scotch bonnet pepper (optional, for heat)
- 2 sprigs fresh thyme
- 1 bay leaf
For the Nachos:
- 4 large corn tortillas, cut into triangles
- 1 cup black beans, drained and rinsed
- 1 cup fire-roasted corn (or fresh corn off the cob)
- ½ cup diced tomatoes (or 1 can Rotel)
- 1½ cups shredded Mexican cheese blend
- ½ cup queso dip
- 1 jalapeño, sliced
- ¼ cup fresh cilantro, chopped
- 1 avocado, diced
- ½ cup sour cream
How to Make Fully Loaded Oxtail Nachos
Step 1: Season and Brown the Oxtail
Start by patting the oxtail dry and seasoning it generously with salt, black pepper, smoked paprika, garlic powder, onion powder, and ground cumin. Coat the seasoned oxtail in flour to create a nice crust when searing.
Heat vegetable oil in a large pot over medium-high heat. Sear the oxtail for about 3–4 minutes per side until golden brown. Remove and set aside.
Step 2: Build the Flavor Base
In the same pot, remove excess grease, leaving about 1 tablespoon. Add diced onion, bell pepper, and minced garlic. Sauté for 2–3 minutes until softened.
Stir in tomato paste and cornstarch, cooking for another minute. Pour in the beef broth, Worcestershire sauce, and Browning sauce. Add the oxtail back into the pot, along with a Scotch bonnet pepper (if using), fresh thyme, and a bay leaf.
Step 3: Slow Cook Until Tender
Reduce heat to low and let the oxtail simmer for 2½ to 3 hours until fork-tender. The meat should fall off the bone effortlessly.
Once done, remove the oxtail from the pot and shred the meat, discarding the bones. Strain and reserve some of the rich broth for drizzling later.
Step 4: Prepare the Toppings
While the oxtail is cooking, prepare the nacho toppings:
- Roast the corn in a dry skillet over medium heat until slightly charred.
- Combine black beans with Rotel and a pinch of salt and pepper.
- Slice fresh jalapeños, chop cilantro, and dice the avocado.
Step 5: Make the Homemade Tortilla Chips
If you’ve never made homemade tortilla chips, you’re in for a treat!
- Heat 1–2 inches of vegetable oil in a pan over 350°F (175°C).
- Fry the tortilla triangles in batches for 3–4 minutes until golden brown and crispy.
- Remove and drain on paper towels, sprinkling lightly with salt.
These homemade chips are next-level crispy and hold up perfectly under the weight of the oxtail and toppings.
Step 6: Assemble the Nachos
Now comes the fun part—assembling the nachos!
- Layer the Chips: Spread the homemade tortilla chips on a large serving plate.
- Add the Oxtail: Generously pile on the shredded oxtail.
- Top with Beans & Corn: Scatter the black beans and roasted corn over the meat.
- Sprinkle Cheese: Add the shredded Mexican cheese blend.
- Drizzle with Queso: Pour warm queso dip over the nachos for that creamy touch.
- Finish with Fresh Toppings: Garnish with jalapeños, cilantro, diced avocado, and a dollop of sour cream.
Tips for the Best Fully Loaded Oxtail Nachos
✔ Use fresh, high-quality oxtail – The meat should have a deep red color with some marbling for the best flavor.
✔ Slow-cook for tenderness – Low and slow is the secret to juicy, fall-apart oxtail.
✔ Homemade chips make a difference – Store-bought chips work, but fresh-fried tortilla chips are unbeatable.
✔ Customize the heat level – If you love spice, add extra jalapeños or drizzle with hot sauce.
✔ Balance flavors with fresh toppings – The richness of the oxtail pairs perfectly with the brightness of cilantro, avocado, and sour cream.
Why These Oxtail Nachos Are a Game-Changer
These nachos are nothing like the ones you’ll find at a stadium concession stand. They’re bold, deeply flavorful, and packed with textures that keep every bite exciting. The juicy, slow-cooked oxtail, crispy chips, gooey cheese, and fresh toppings create an unforgettable nacho experience.
Whether you’re making these for Super Bowl Sunday, a party, or just a fun dinner at home, they’re guaranteed to impress.
If you’ve never had Fully Loaded Oxtail Nachos, now’s the time to change that. This recipe brings a gourmet twist to a classic favorite, and once you try it, you might never go back to regular nachos again.
Make these for your next game day gathering, and watch them disappear fast!
