Beef Nachos with Guacamole (Printable version)
Crispy chips layered with seasoned beef, melted cheese, and fresh guacamole bring bold Tex-Mex flavors.
# What You'll 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
# Directions:
01 - Set the oven to 400°F and allow it to heat fully before proceeding.
02 - Warm olive oil in a large skillet over medium heat; add chopped onion and garlic, cooking until softened, about 2 minutes.
03 - Add ground beef to the skillet; break it apart and cook until evenly browned, approximately 5 to 6 minutes.
04 - Incorporate cumin, smoked paprika, chili powder, salt, black pepper, and tomato paste into the meat; stir and cook for an additional 1 to 2 minutes, then remove from heat.
05 - Spread tortilla chips evenly across a large baking tray or ovenproof dish.
06 - Distribute the seasoned beef over the chips, then evenly sprinkle shredded cheddar and Monterey Jack cheeses on top.
07 - Scatter diced tomato, jalapeño slices, and black olives over the cheese if using.
08 - Place the assembled nachos in the oven and bake for 8 to 10 minutes, until the cheese is fully melted and bubbly.
09 - While the nachos bake, mash avocados in a bowl with lime juice. Fold in diced tomato, red onion, cilantro, salt, and pepper until combined.
10 - Remove nachos from the oven, sprinkle with additional chopped cilantro, and serve immediately alongside or atop the guacamole.
# Expert advice:
01 -
- It comes together in under an hour, which means you can stop overthinking and start enjoying.
- The homemade guacamole and seasoned beef make it taste like you spent way more time than you actually did.
- It's one of those dishes that works for a quiet night in or feeding a room full of people without breaking a sweat.
02 -
- Avocados brown fast once they're cut and mashed, so squeeze that lime juice in right away and keep everything in contact with the acid to slow oxidation.
- Don't assemble nachos more than thirty minutes before baking, or the chips will start softening from the toppings and lose their crunch where it matters most.
03 -
- Brown the beef in advance if you're hosting; you can reheat it gently right before assembling, which buys you mental space during the actual cooking push.
- If you want heat, add fresh jalapeños to the guacamole itself rather than just topping the nachos—the heat distributes better and you control it more precisely.