Save The smell of cumin and beef filling the kitchen always makes my stomach growl. I started making nachos this way during college movie nights when six friends would crowd onto my tiny couch. We'd pass around a platter straight from the oven, cheese still bubbling, and argue over who got the corner pieces with the most toppings. Now it's still my go-to for feeding a crowd without spending hours in the kitchen.
Last summer I made these for my cousin's birthday and forgot the jalapeños until the last second. Everyone ended up arguing that they were better without the heat. I still add them on the side now, letting people choose their own adventure. Some nights I skip the beef entirely and load up on extra beans and avocado when I want something lighter.
Ingredients
- 1 tbsp olive oil: Creates the foundation for sautéing your aromatics without burning
- 1 lb ground beef: The protein backbone that carries all those Tex-Mex spices
- 1 small onion finely chopped: Adds sweetness and depth to the beef mixture
- 2 cloves garlic minced: Your flavor bomb that cooks alongside the onion
- 1 tsp chili powder: Provides that classic mild heat and earthy backbone
- 1/2 tsp ground cumin: Essential for that authentic Tex-Mex flavor profile
- 1/2 tsp smoked paprika: Adds a subtle smoky depth without needing a smoker
- 1/2 tsp salt: Enhances all the other flavors
- 1/4 tsp black pepper: Adds just enough bite
- 1/4 cup tomato sauce: Helps bind the spices and creates a saucier beef mixture
- 8 oz tortilla chips: Sturdy enough to hold toppings without getting soggy too quickly
- 2 cups shredded cheddar cheese: Sharp and melty the perfect base cheese
- 1 cup shredded Monterey Jack cheese: Creamy and mild complements the cheddar beautifully
- 1 cup cherry tomatoes diced: Fresh pop against the rich beef and cheese
- 1/2 cup canned black beans drained and rinsed: Creamy texture and protein boost
- 1/4 cup sliced black olives: Briny contrast to all the richness
- 1/4 cup sliced jalapeños: Heat level is up to you fresh or pickled work
- 1/4 cup red onion finely diced: Sharp bite that cuts through the cheese
- 1/4 cup chopped fresh cilantro: Bright herbaceous finish
- 1 avocado diced: Creamy cool element that balances everything
- 1/2 cup sour cream: Essential cooling agent on the side
- 1/2 cup salsa: Adds another layer of fresh tomato and acid
Instructions
- Get your oven ready:
- Preheat to 400°F so you're not waiting once everything is prepped
- Sauté your aromatics:
- Heat olive oil in a skillet over medium heat then add onion and garlic cooking for 2 minutes until fragrant
- Brown the beef:
- Add ground beef and cook for about 5 minutes breaking it apart with a spoon until it's no longer pink
- Add the spices:
- Stir in chili powder cumin smoked paprika salt and pepper then pour in tomato sauce and simmer for 2 minutes
- Build the first layer:
- Arrange half your chips on a large baking sheet then top with half the beef and half the cheeses
- Add the second layer:
- Pile on remaining chips followed by remaining beef and cheese making sure everything gets covered
- Melt it together:
- Bake for 8 to 10 minutes until cheese is completely melted and starting to bubble in spots
- Top immediately:
- Pull from the oven and sprinkle with cherry tomatoes black beans olives jalapeños and red onion while it's hot
- Finish and serve:
- Garnish with cilantro and avocado then bring to the table with sour cream and salsa on the side
Save My roommate freshman year taught me the trick of putting a layer of cheese directly on the baking sheet before adding chips. It creates these crispy cheese edges that everyone fights over. I still do it when I'm feeling extra indulgent though it does make cleanup slightly more challenging.
Making It Your Own
Sometimes I swap in ground turkey or chicken when I want something lighter. The spices still carry the dish beautifully. For game days I've been known to double the recipe and spread it across two baking sheets because nothing disappears faster.
Vegetarian Twist
When my vegetarian sister comes over I skip the beef entirely and load up on extra black beans plus some corn. The spice mixture works just as well on the vegetables and nobody misses the meat. A little extra cheese helps compensate too.
Serving Strategy
I've learned to put out small bowls of the cold toppings separately so guests can build their perfect bite. Some people want mountains of jalapeños while others reach for extra sour cream. Plus it keeps the chips from getting soggy if people are grazing over a long period.
- Set out extra napkins because nachos are inevitably a two handed affair
- Have a backup bag of chips ready in case the first layer disappears
- Consider warming the salsa slightly if serving on a cold night
Save These nachos have turned regular Tuesday dinners into mini celebrations more times than I can count. Hope they bring the same joy to your table.
Recipe FAQs
- → Can I make these ahead of time?
While the chips can get soggy if assembled too far in advance, you can prepare the seasoned ground beef mixture a day ahead. Reheat it gently before layering with the chips and cheese, then bake as directed for fresh, crispy results.
- → What are some good vegetarian substitutions for the beef?
For a vegetarian option, simply omit the ground beef. You can double the amount of black beans, or add refried beans, seasoned lentils, or a mixture of roasted vegetables like bell peppers and corn. Ensure your chosen chips are vegetarian-friendly.
- → How do I make these more spicy?
To add more heat, you can increase the amount of chili powder or smoked paprika in the beef mixture. Incorporating diced serrano peppers with the jalapeños, or serving with a hot sauce on the side, will also boost the spice level. Pepper Jack cheese is another excellent addition.
- → What kind of tortilla chips work best?
Hearty, thick-cut tortilla chips are ideal as they hold up well under the weight of the toppings and won't get soggy too quickly. Choose a lightly salted variety to balance the flavors of the seasoned beef and cheeses.
- → Can I use different types of cheese?
Absolutely! While cheddar and Monterey Jack are classic, feel free to experiment. Oaxaca cheese, a Mexican melting cheese, or a blend of Colby and Jack would also work beautifully. The key is to use good melting cheeses.
- → What are common serving suggestions?
These are best served immediately out of the oven. Offer a variety of accompaniments like extra salsa, guacamole, fresh lime wedges, pickled red onions, or even a dollop of creamy chipotle sauce for added zing. They pair wonderfully with cold beverages.