Beef Nachos with Guacamole (Print version)

Crispy chips topped with spiced beef, cheese, guac, and fresh salsa.

# What you need:

→ Beef

01 - 1 lb ground beef (85% lean)
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - ½ tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - 2 tbsp tomato paste
11 - ¼ cup water

→ Nachos

12 - 7 oz tortilla chips
13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded Monterey Jack cheese

→ Guacamole

15 - 2 ripe avocados
16 - 1 small tomato, seeded and diced
17 - 2 tbsp red onion, finely chopped
18 - 1 tbsp fresh lime juice
19 - 2 tbsp fresh cilantro, chopped
20 - Salt and pepper, to taste

→ Fresh Salsa

21 - 2 medium tomatoes, diced
22 - ¼ cup red onion, finely chopped
23 - 1 jalapeño, seeded and minced
24 - 2 tbsp fresh cilantro, chopped
25 - 1 tbsp fresh lime juice
26 - Salt, to taste

→ Garnishes

27 - ¼ cup sour cream
28 - 2 tbsp sliced green onions
29 - Fresh cilantro leaves

# Directions:

01 - Heat oven to 375°F.
02 - Warm olive oil in a large skillet over medium heat, then sauté onion until softened, about 3 minutes. Add garlic and cook an additional minute.
03 - Add ground beef, breaking it apart as it cooks until browned, roughly 5 minutes. Drain excess fat if necessary.
04 - Stir in cumin, chili powder, smoked paprika, salt, and pepper. Incorporate tomato paste and water, simmering 2 to 3 minutes until slightly thickened. Remove from heat.
05 - Spread tortilla chips evenly on a large baking sheet. Top with seasoned beef mixture, then sprinkle shredded cheddar and Monterey Jack cheese over the top.
06 - Place in oven and bake 8 to 10 minutes until cheese melts and bubbles.
07 - Mash avocados to a slightly chunky consistency, then fold in diced tomato, red onion, lime juice, cilantro, salt, and pepper.
08 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix thoroughly.
09 - Once nachos are baked, spoon guacamole and fresh salsa over them. Garnish with sour cream, green onions, and cilantro leaves. Serve immediately while warm.

# Expert advice:

01 -
  • Every bite has texture contrast, from the crunch of chips to the melt of cheese and the cool creaminess of guacamole.
  • It comes together in 35 minutes, which means you can go from craving to eating faster than delivery would arrive.
  • The seasoned beef is bold enough to hold its own, but fresh salsa and cilantro keep it from feeling heavy.
02 -
  • If your baking sheet isn't ovenproof (meaning the handle melts or cracks), transfer the chips to one that is—your frustration will be real if you don't.
  • Don't add the toppings to hot nachos and wait; the cheese sets, the guac warms and browns, and the salsa releases water. Top just before serving.
  • Avocados brown quickly once mashed and exposed to air; if you're making guacamole more than 20 minutes ahead, press plastic wrap directly onto the surface.
03 -
  • If your nachos are soggy when you get to them, it means the chips were too thin or overbaked, or the beef had too much liquid—use this to adjust next time.
  • Warm your serving platter in a low oven; nachos on a cold plate cool down faster than you want them to.

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