Beef Nachos with Guacamole (Printable)
Crispy tortilla chips layered with seasoned beef, melted cheese, and fresh guacamole—ideal for entertaining.
# What You'll Need:
→ For the Nachos
01 - 7 oz tortilla chips
02 - 9 oz ground beef
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 tablespoon olive oil
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 3.5 oz shredded cheddar cheese
12 - 3.5 oz shredded Monterey Jack cheese
13 - 1 medium tomato, diced
14 - 1 small red chili, thinly sliced (optional)
15 - 2 spring onions, sliced
16 - Fresh cilantro leaves, for garnish
→ For the Guacamole
17 - 2 ripe avocados
18 - 1 lime, juiced
19 - 1 small tomato, seeded and finely diced
20 - 1/4 small red onion, finely chopped
21 - 1 tablespoon fresh cilantro, chopped
22 - 1/4 teaspoon salt
23 - 1/4 teaspoon black pepper
# How-to Steps:
01 - Preheat your oven to 400°F
02 - In a skillet over medium heat, heat olive oil. Add chopped onion and sauté for 2-3 minutes until translucent
03 - Add garlic and cook for 30 seconds. Add ground beef, breaking it up with a spoon. Cook until browned, approximately 5-6 minutes
04 - Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 2 minutes. Remove from heat
05 - On a large baking tray, spread out the tortilla chips. Top evenly with the cooked beef mixture. Sprinkle both cheeses generously over the top
06 - Bake in the oven for 8-10 minutes, until the cheese is melted and bubbling
07 - While the nachos bake, in a bowl, mash avocados with lime juice. Stir in diced tomato, red onion, cilantro, salt, and black pepper. Adjust seasoning to taste
08 - Remove nachos from the oven. Top with diced tomato, red chili (if using), and spring onions. Garnish with fresh cilantro
09 - Serve immediately with the guacamole on the side or dolloped on top
# Expert Pointers:
01 -
- The beef mixture develops this incredible caramelized edge that makes every bite taste like the coveted corner piece of a lasagna.
- The contrast between warm, cheesy chips and cool, zesty guacamole creates this perfect temperature dance in your mouth that store-bought nachos can never achieve.
02 -
- Layering is crucial - I once piled everything onto a single layer of chips and ended up with a soggy mess, so now I always create multiple thin layers for optimal crunch-to-topping ratio.
- Adding a tiny splash of water to the beef mixture before removing from heat keeps it moist during baking, a trick I learned after serving dry, crumbly nachos at my first apartment warming party.
03 -
- Place a second, empty baking tray on the rack below your nachos to prevent the bottom chips from burning before the cheese fully melts.
- Save a handful of cheese to sprinkle on top of the fresh garnishes, where it will slightly melt and help everything adhere to the chips for less messy eating.