Ingredients
Scale
Quick Salsa
This simple salsa adds freshness and balances the richness of the cheese and beef.
- 1 tablespoon minced jalapeño peppers (from 1 pepper, seeded for less heat)
- 2 scallions (light and dark green parts, thinly sliced)
- 1 small clove garlic (minced)
- 2 tablespoons fresh cilantro leaves (chopped)
- ¼ teaspoon salt
- 1 tablespoon lime juice (from 1 lime)
- 2 small ripe tomatoes (about ¾ pound, cored and diced)
Spicy Beef
This well-seasoned beef mixture is the heart of the dish, packing bold flavors.
- 1 tablespoon vegetable oil
- 1 small yellow onion (finely chopped)
- 1 large clove garlic (minced)
- 1 pound 90 to 93% lean ground beef
- 2 tablespoons chili powder
- ½ teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper (adjust to taste)
- ¼ teaspoon salt
- 1 tablespoon tomato paste
Nachos
The layering technique ensures even cheese distribution and the perfect crunch.
- 1 (10-oz) bag tortilla chips
- 1 pound (16 oz) shredded Mexican blend cheese (4 cups)
- 2 jalapeño peppers (thinly sliced into rounds, optional)
Instructions
1. Make the Quick Salsa
- In a small bowl, combine the minced jalapeño, sliced scallions, garlic, cilantro, salt, lime juice, and diced tomatoes.
- Stir everything together and set aside. The lime juice enhances the flavors, making the salsa taste fresh and vibrant.
2. Cook the Spicy Beef
- Heat the vegetable oil in a medium skillet over medium heat.
- Add the finely chopped onion and cook, stirring occasionally, until softened (about 3 minutes).
- Stir in the minced garlic and cook for another minute, being careful not to let it brown.
- Add the ground beef, chili powder, oregano, cumin, cayenne pepper, salt, and tomato paste.
- Increase the heat to medium-high and cook, breaking up the meat with a wooden spoon, until no longer pink (about 4 to 5 minutes).
- Remove from heat and set aside.
3. Assemble the Nachos
- Preheat the oven to 400°F and position an oven rack in the middle.
- Line a rimmed baking sheet with parchment paper for easy cleanup.
- Spread half of the tortilla chips in an even layer on the baking sheet.
- Sprinkle half of the cooked beef mixture over the chips.
- Cover evenly with 2 cups of shredded cheese and half of the jalapeño slices.
- Repeat with the remaining chips, beef mixture, cheese, and jalapeños to create layers.
4. Bake to Perfection
- Place the assembled nachos in the oven and bake for 7 to 10 minutes, or until the cheese is fully melted and bubbly.
- Keep a close eye to prevent burning. The goal is gooey, melted cheese without over-crisping the chips.
5. Serve Immediately
- Remove from the oven and serve right on the baking sheet for easy grabbing.
- Spoon the fresh salsa over the nachos or serve it on the side.
- Add optional toppings like lime wedges, sour cream, and guacamole.
Notes
1. Prevent Soggy Nachos
- Nachos should be crispy, not soggy. To prevent sogginess, avoid adding wet ingredients like salsa before baking. Instead, serve them as toppings after baking.
- Using a high-quality, thick tortilla chip helps hold up the layers without breaking.
2. How to Know When the Beef is Cooked
- Ground beef should be browned and no longer pink.
- If using a thermometer, it should reach 160°F for safe consumption.
3. Adjusting Spice Levels
- If you prefer milder nachos, reduce or omit the cayenne pepper.
- For extra heat, keep the seeds in the jalapeños or drizzle hot sauce over the finished nachos.
4. Make-Ahead Instructions
- While nachos are best eaten fresh, you can prepare the beef mixture and salsa a day ahead.
- Store both in airtight containers in the refrigerator and reheat the beef before assembling the nachos.
5. Cheese Matters
- A Mexican blend works great, but you can also use cheddar, Monterey Jack, or Pepper Jack for extra flavor.
- Always shred cheese from a block rather than using pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes