Beef Nachos
Total Time
40 Minutes
Prep Time
20 Minutes
Cook Time
20 Minutes
Rating
5 out of 5 stars
(5)
Ingredients
4-6 servings
- 1 tablespoon minced jalapeño peppers, from 1 pepper (seeded; see note)
- 2 scallions, light and dark green parts, thinly sliced
- 1 small clove garlic, minced
- 2 tablespoons fresh cilantro leaves
- ¼ teaspoon salt
- 1 tablespoon lime juice, from 1 lime
- 2 small ripe tomatoes (about ¾ pound), cored and diced
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely chopped
- 1 large clove garlic, minced
- 1 pound 90 to 93% lean ground beef
- 2 tablespoons chili powder
- ½ teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 tablespoon tomato paste
- 1 (10-oz) bag tortilla chips
- 1 pound (16 oz) shredded Mexican blend cheese (4 cups)
- 2 jalapeño peppers, thinly sliced into rounds (optional)
- Lime wedges (optional)
- Sour cream (optional)
- Homemade or store-bought guacamole (optional)
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Preparation
Step 1
In a small bowl, add the jalapeño pepper, scallions, garlic, cilantro, salt, lime juice, and tomatoes. Stir to combine and set aside.
Step 2
Heat the oil in medium skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook 1 minute more; do not brown. Add the beef, chili powder, oregano, cumin, cayenne pepper, salt, and tomato paste. Increase the heat to medium high and cook, breaking up the meat with a wooden spoon, until it is no longer pink, 4 to 5 minutes.
Step 3
Preheat the oven to 400°F and set an oven rack in the middle position. Line a rimmed baking sheet with parchment paper. Spread half of the chips in an even layer; sprinkle half of beef mixture over the chips and cover evenly with 2 cups of the cheese and half of the jalapeño slices. Repeat with the remaining chips, beef mixture, cheese, and jalapeños. Bake until cheese is melted, 7 to 10 minutes. Remove the nachos from oven and serve them right on the baking sheet with the salsa and optional garnishes.
Step 4
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Chef's notes
When handling jalapeño peppers, avoid touching your eyes and wash your hands well afterward.
Nachos are best enjoyed fresh from the oven to maintain the crispiness of the chips and the gooey melt of the cheese. However, you can prepare the spicy beef and homemade salsa a day ahead of time, storing them in the refrigerator. When you're ready to serve, simply assemble the nachos with your prepped ingredients and bake.
