Beef Nachos Guacamole Salsa (Printable version)
Crispy chips topped with spiced beef, creamy avocado, and zesty tomato salsa for sharing.
# Ingredient list:
→ Nachos
01 - 10 oz tortilla chips
02 - 10 oz ground beef
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp chili powder
08 - ½ tsp salt
09 - ½ tsp black pepper
10 - 1½ cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
12 - 2 tbsp olive oil
→ Guacamole
13 - 2 ripe avocados
14 - 1 small tomato, diced
15 - ½ small red onion, finely chopped
16 - 1 lime, juiced
17 - 2 tbsp fresh cilantro, chopped
18 - ½ tsp salt
19 - ¼ tsp black pepper
→ Salsa
20 - 2 medium tomatoes, diced
21 - ½ small red onion, finely chopped
22 - 1 jalapeño, seeded and finely diced
23 - 2 tbsp fresh cilantro, chopped
24 - 1 tbsp lime juice
25 - ½ tsp salt
→ Optional Garnishes
26 - 2 tbsp sliced jalapeños
27 - 2 tbsp sour cream
28 - Fresh cilantro leaves
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened, roughly 2 minutes.
03 - Add ground beef, cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Cook, breaking up the meat with a spoon, until browned and fully cooked, about 6 to 8 minutes. Drain excess fat if necessary.
04 - On a large baking sheet, spread half the tortilla chips evenly. Layer half of the cooked beef and half of the shredded cheeses. Repeat the layers with remaining chips, beef, and cheeses.
05 - Bake in the preheated oven for 8 to 10 minutes, until cheeses have melted and are bubbling.
06 - Halve and pit the avocados, then scoop flesh into a bowl and mash lightly. Stir in diced tomato, finely chopped red onion, lime juice, chopped cilantro, salt, and black pepper. Adjust seasoning as needed.
07 - Combine diced tomatoes, chopped red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix thoroughly.
08 - Remove nachos from oven and top with dollops of guacamole and salsa. Add optional garnishes such as sliced jalapeños, sour cream, and fresh cilantro leaves. Serve immediately while hot and crisp.
# Expert Tips:
01 -
- The beef is seasoned just right so every bite tastes intentional, not rushed.
- Layering everything on the tray means the cheese melts into every crevice instead of pooling in one spot.
- Guacamole and salsa made fresh taste so alive compared to the jarred versions.
02 -
- Don't assemble nachos more than a few minutes before serving, or the chips will start drinking the moisture from the toppings and turn limp.
- If your guacamole browns, it means the avocados sat too long—using lime juice helps, but timing is the real secret.
- Drain excess fat from the beef or your nachos will taste greasy instead of savory.
03 -
- Use thick tortilla chips that won't break under the weight of toppings—they're worth seeking out.
- Have your guacamole and salsa ready before the nachos come out of the oven so you're not scrambling while the cheese cools.