Beef Nachos with Guacamole (Printable version)
Tortilla chips topped with seasoned beef, melted cheese, and fresh guacamole for a tasty Tex-Mex treat.
# What you need:
→ Beef
01 - 10 oz ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1/2 tsp chili powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1 tbsp tomato paste
10 - 1 tbsp olive oil
→ Nachos
11 - 7 oz tortilla chips
12 - 1 1/2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese
14 - 1 small tomato, diced
15 - 1 small jalapeño, thinly sliced (optional)
16 - 2 tbsp sliced black olives (optional)
17 - 2 tbsp chopped fresh cilantro
→ Guacamole
18 - 2 ripe avocados
19 - 1 small lime, juiced
20 - 1 small tomato, seeded and diced
21 - 2 tbsp finely chopped red onion
22 - 1 tbsp chopped fresh cilantro
23 - 1/2 tsp salt
24 - 1/4 tsp black pepper
# How To:
01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - In a large skillet, heat olive oil over medium heat. Sauté finely chopped onion and minced garlic for 2 minutes until softened. Add ground beef and cook for 5–6 minutes, breaking it apart until browned. Stir in cumin, smoked paprika, chili powder, salt, pepper, and tomato paste. Cook for an additional 1–2 minutes and then remove from heat.
03 - Distribute tortilla chips evenly on a large baking sheet or oven-safe dish. Spread the cooked beef mixture over the chips, then sprinkle shredded cheddar and Monterey Jack cheeses evenly on top. Add diced tomato, jalapeño slices, and black olives if desired.
04 - Place the assembled nachos in the preheated oven and bake for 8–10 minutes until the cheese has melted and is bubbly.
05 - While nachos bake, mash ripe avocados in a bowl with lime juice. Fold in diced tomato, finely chopped red onion, chopped cilantro, salt, and pepper until combined.
06 - Remove nachos from oven, sprinkle with fresh cilantro, and serve immediately alongside or topped with the guacamole.
# Expert Advice:
01 -
- It comes together in under an hour and feeds a crowd without feeling like a fuss.
- The guacamole is silky and bright, and honestly, homemade tastes nothing like store-bought.
- You get crispy, melty, and savory all on one plate, which is basically the definition of comfort.
02 -
- Don't let the guacamole sit around; make it close to serving time or it browns and oxidizes, losing that fresh bright color.
- If your cheese isn't fully melted when the time is up, it means your oven might run cool—give it another two minutes and trust what you see, not just the clock.
03 -
- Arrange your chips in a single layer rather than piling them; it ensures even melting and prevents soggy bottoms.
- Keep your avocados ripe but not overripe by choosing ones that yield gently to pressure—if they're too soft, the guacamole becomes watery.