Beef Nachos Jalapenos Cheese (Print version)

Tortilla chips topped with seasoned ground beef, fresh jalapenos, and melted cheese for a tasty Tex-Mex snack.

# What you need:

→ Beef Mixture

01 - 9 oz ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 0.5 tsp chili powder
08 - 0.5 tsp salt
09 - 0.25 tsp black pepper

→ Nachos

10 - 7 oz tortilla chips
11 - 5 oz shredded cheddar cheese
12 - 3.5 oz shredded Monterey Jack cheese
13 - 2 to 3 fresh jalapenos, thinly sliced

→ Optional Toppings

14 - 3.5 oz sour cream
15 - 3.5 oz guacamole
16 - 2 tbsp fresh cilantro, chopped
17 - 1 small tomato, diced
18 - 2 tbsp sliced black olives

# Directions:

01 - Set the oven temperature to 400°F (200°C) to prepare for baking.
02 - Warm olive oil in a skillet over medium heat; add chopped onion and sauté until softened, approximately 2 to 3 minutes. Incorporate minced garlic and cook for an additional 30 seconds.
03 - Add ground beef to the skillet, breaking it apart with a spatula. Cook until fully browned, about 5 to 6 minutes. Drain excess fat if required.
04 - Mix in ground cumin, smoked paprika, chili powder, salt, and black pepper. Continue cooking for 1 to 2 minutes until fragrant, then remove from heat.
05 - Spread half of the tortilla chips evenly over a large oven-safe baking tray or platter. Distribute half of the beef mixture, half of the shredded cheeses, and half of the sliced jalapenos over the chips.
06 - Layer the remaining tortilla chips, beef mixture, shredded cheeses, and jalapenos over the first layer.
07 - Place the assembled nachos in the preheated oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbling.
08 - Remove from oven and top with sour cream, guacamole, chopped cilantro, diced tomato, and sliced black olives as preferred.
09 - Serve immediately while hot for optimal enjoyment.

# Expert advice:

01 -
  • Everything cooks in under half an hour, so you can feed a crowd without spending your whole evening in the kitchen.
  • The layering trick means every chip gets its share of beef, cheese, and jalapenos instead of leaving sad naked chips at the bottom.
  • You can double or triple the batch without any extra effort, just grab a bigger tray.
  • Leftovers reheat surprisingly well for a quick lunch the next day.
02 -
  • If you pile all the toppings on one layer, the bottom chips stay plain and disappointing, so always build two layers for even coverage.
  • Draining the beef fat is non-negotiable unless you want greasy, limp chips that fall apart when you pick them up.
  • Don't overbake or the cheese will harden into a rubbery sheet instead of staying gooey and stretchy.
03 -
  • Toast your tortilla chips in the oven for a minute before layering if you want them extra crunchy and sturdy.
  • Grate your own cheese instead of buying pre-shredded because it melts smoother and doesn't have that weird coating.
  • Taste your beef mixture before you layer it and adjust the salt or spice so it's perfect from the start.

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