Instructions
Step 1. In a skillet over medium-high heat, cook the ground beef until browned and fully cooked.
Step 2. Season the beef with chili powder, garlic powder, onion powder, paprika, salt, and black pepper. Set aside.
Step 3. Toss the shrimp with olive oil and Cajun seasoning.
Step 4. Sauté the shrimp for 2 minutes per side until pink and cooked through. Set aside.
Step 5. In a saucepan, melt the butter over medium heat.
Step 6. Add the heavy cream and bring to a gentle simmer.
Step 7. Stir in the cheddar and Monterey Jack cheeses until smooth and creamy.
Step 8. For the cheese balls, combine cream cheese, cheddar cheese, mozzarella cheese, garlic powder, and onion powder in a bowl.
Step 9. Form the mixture into golf-ball-sized balls and freeze for 20 minutes.
Step 10. Coat each cheese ball in flour, then egg, then breadcrumbs, and finally crushed Hot Cheetos.
Step 11. Heat vegetable oil to 350°F (175°C) and fry the cheese balls for 2 to 3 minutes until golden and crispy.
Step 12. Drain on paper towels.
Step 13. Whisk together mayonnaise, sriracha, and lime juice for the dipping sauce.
Step 14. Arrange tortilla chips on a large serving platter.
Step 15. Top with seasoned beef and drizzle generously with the cheese sauce.
Step 16. Arrange the cooked shrimp over the nachos.
Step 17. Place the Hot Cheetos cheese balls alongside the nachos.
Step 18. Serve with spicy dipping sauce and fresh lime halves.
Step 19. Garnish with chopped parsley or cilantro before serving.
Storage and Reheating Tips
Store leftover nacho toppings, shrimp, and cheese balls separately in airtight containers in the refrigerator for up to 3 days.
Reheat the beef, shrimp, and cheese sauce gently on the stovetop or in the microwave.
Cheese balls are best reheated in an air fryer or oven at 375°F (190°C) for 5 to 7 minutes to restore crispness.
Avoid storing assembled nachos, as the chips will become soggy.
The cheese balls can be frozen before frying for up to 2 months. Fry directly from frozen, adding 1 to 2 minutes to the cooking time.
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