Crispy chips loaded with seasoned beef, melted cheese, and vibrant toppings. Perfect for sharing in just 30 minutes.
# What You'll Need:
→ Beef Mixture
01 - 1 tablespoon olive oil
02 - 1 pound ground beef
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 cup tomato sauce
→ Nachos Base
11 - 8 ounces tortilla chips
→ Cheese
12 - 2 cups shredded cheddar cheese
13 - 1 cup shredded Monterey Jack cheese
→ Toppings
14 - 1 cup cherry tomatoes, diced
15 - 1/2 cup canned black beans, drained and rinsed
16 - 1/4 cup sliced black olives
17 - 1/4 cup sliced jalapeños, fresh or pickled
18 - 1/4 cup red onion, finely diced
19 - 1/4 cup chopped fresh cilantro
20 - 1 avocado, diced
21 - 1/2 cup sour cream
22 - 1/2 cup salsa
# How to Make It:
01 - Preheat your oven to 400°F and position a rack in the center.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing for 2 minutes until fragrant and softened.
03 - Add ground beef to the skillet, breaking it apart with a spoon as it cooks until fully browned, approximately 5 minutes. Drain excess fat if necessary.
04 - Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper. Add tomato sauce and simmer for 2 minutes to meld flavors. Remove from heat.
05 - Arrange half the tortilla chips on a large baking sheet or oven-safe platter. Top with half the cooked beef mixture and half the combined cheeses. Add remaining chips, beef, and cheese in layers.
06 - Transfer to the preheated oven and bake for 8 to 10 minutes until cheese is fully melted and bubbling.
07 - Remove from oven and immediately distribute cherry tomatoes, black beans, black olives, jalapeños, and red onion evenly across the nachos.
08 - Garnish with fresh cilantro and diced avocado. Transfer to a serving platter and serve immediately with sour cream and salsa on the side.
