Beef Nachos with Guacamole

My friend texted me at 4 PM on a Saturday: "coming over in an hour, bring snacks." I had ground beef in the fridge, a bag of tortilla chips, and two avocados on the counter. The guacamole came together while the cheese bubbled in the oven, and by the time they arrived, we were already halfway through a tray of nachos and planning the next batch. Sometimes the best meals are the ones you improvise.

I learned to make this properly when my partner's family came over unexpectedly one evening. I'd always just dumped everything into a baking dish, but watching my partner's mother arrange the chips in a single layer first changed everything—the cheese melted more evenly, and each chip got properly topped. That small detail became the difference between a pile of nachos and something actually special.

Ingredients

• Ground beef: Use something with a bit of fat content so the meat stays tender and flavorful when cooked down with the spices.
• Onion and garlic: These are your flavor foundation—don't skip them or rush the sautéing step, or the whole dish feels flat.
• Cumin, smoked paprika, chili powder: This combination is what makes nachos taste like nachos; experiment with the ratios if you like things spicier or smokier.
• Tomato paste: It deepens the beef flavor and adds a subtle sweetness that balances the spices.
• Tortilla chips: Sturdier chips work best so they don't get soggy; avoid the ultra-thin ones.
• Cheddar and Monterey Jack cheese: Cheddar gives sharpness, Monterey Jack melts beautifully—together they're the perfect team.
• Avocados: Wait until they yield slightly to pressure, and use them the day you make this; ripe avocados turn brown quickly.
• Lime juice: Squeeze fresh lime over the guacamole immediately to prevent browning and add brightness.

Instructions

Soften the aromatics:

Heat olive oil over medium heat and let the onion and garlic go translucent and fragrant, about two minutes. This builds the flavor base everything else sits on.

Brown the beef:

Add the ground beef and break it apart with a spoon as it cooks, stirring often until it's deeply browned, about five to six minutes. Don't rush this—the browning creates the savory foundation.

Spice and finish the beef:

Stir in the cumin, paprika, chili powder, salt, pepper, and tomato paste, then cook for just a minute or two. You'll smell the spices bloom and wake up—that's when you know they're activated.

Layer the chips and toppings:

Spread the tortilla chips in an even single layer on your baking tray, then scatter the beef over them, followed by both cheeses and any add-ons like tomato, jalapeño, or olives. Evenness matters here so every bite gets something good.

Bake until melty:

Slide the tray into a 200°C oven for eight to ten minutes, watching until the cheese is bubbling and golden at the edges. You want it just melted, not burnt.

Make the guacamole:

While the nachos bake, halve your avocados, scoop them into a bowl, and mash with lime juice until it's still a little chunky—not completely smooth. Fold in the tomato, red onion, cilantro, salt, and pepper gently so it stays textured.

Finish and serve:

Pull the nachos from the oven, scatter fresh cilantro over top, and serve immediately with the guacamole alongside or spooned on top, while everything is still warm.

Save

There's something about nachos that turns a regular evening into a casual gathering. The first time I served these homemade, with guacamole I'd made myself instead of buying it jarred, someone said, "Wait, you made this?" and suddenly I understood why people care about cooking from scratch.

Beef Seasoning Breakdown

The spice blend here is balanced so nothing dominates, but each spice has a job. Cumin brings earthiness, smoked paprika adds depth and a hint of char, chili powder gives gentle heat, and tomato paste ties it all together with umami. If you like things spicier, add more chili powder or a pinch of cayenne; if you prefer milder, dial back the paprika. The salt and pepper round everything out and make the other flavors pop, so don't shortcut them.

Guacamole Technique

Perfect guacamole is about texture and timing. Mash the avocado to your preference—I like mine with a little texture left, not baby-food smooth, but that's personal. The lime juice is crucial because it prevents browning and adds brightness that balances the richness of the avocado. A common mistake is overworking it; once you've stirred in the tomato, onion, and cilantro, stop and serve it. The longer you mix, the more it breaks down and loses its charm.

Storage and Leftovers

Nachos are best eaten fresh and warm, though you can store leftovers in an airtight container for a day. Reheat them in a low oven to keep the chips from getting tough. The beef keeps separately for three days in the fridge and reheats beautifully if you want to make nachos again. Make the guacamole only when you're ready to serve, or press plastic wrap directly onto the surface if you must store it ahead—it'll stay fresher longer that way.

• Leftover beef transforms nicely into tacos, quesadillas, or a simple rice bowl the next day.
• Store guacamole with the avocado pit nestled in the middle to help prevent browning if you have extra.
• These nachos pair beautifully with cold beer, a margarita, or even an iced lemonade on a warm day.

Save

These nachos hit the mark every time because they balance crispy, creamy, savory, and fresh all at once. Make them when you want something satisfying but don't want to spend half the evening cooking.

Recipe Questions & Answers

→ What type of meat is used for the beef topping?

Ground beef is cooked with spices like cumin, smoked paprika, and chili powder to create a savory topping.

→ Can I make the guacamole ahead of time?

Yes, guacamole can be prepared in advance but is best served fresh to retain its vibrant flavor and color.

→ What cheeses are best for melting on the nachos?

Shredded cheddar and Monterey Jack cheeses melt well and provide a rich, creamy layer on top.

→ How can I add extra spice to the dish?

Incorporate additional jalapeño slices or a dash of hot sauce to increase the heat.

→ Are there gluten-free options for the chips?

Using certified gluten-free tortilla chips ensures the dish remains gluten-free.

→ What tools are needed to prepare this dish?

A large skillet for cooking beef, a baking tray for layering nachos, and mixing bowls for guacamole preparation are all required.