Beef Nachos Guacamole Delight (Print Version)
Crispy chips with spiced beef, melted cheese, and fresh guacamole in a Tex-Mex style.
# Recipe Ingredients:
→ Beef
01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 12 ounces ground beef
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon ground coriander
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons tomato paste
12 - 1/4 cup beef or chicken broth
→ Nachos
13 - 7 ounces tortilla chips
14 - 1 1/2 cups shredded cheddar or Monterey Jack cheese
15 - 1 small tomato, diced
16 - 1 small red onion, finely diced
17 - 1 jalapeño, thinly sliced (optional)
18 - Fresh cilantro, chopped (for garnish)
19 - Lime wedges, to serve
→ Guacamole
20 - 2 ripe avocados
21 - 1 small tomato, seeded and diced
22 - 1/4 small red onion, finely chopped
23 - 1 tablespoon fresh lime juice
24 - 2 tablespoons chopped fresh cilantro
25 - Salt and black pepper, to taste
# Directions:
01 - Set oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and cook for 30 seconds.
03 - Add ground beef, breaking it apart with a spoon. Cook until browned, approximately 5 to 6 minutes.
04 - Incorporate cumin, smoked paprika, chili powder, coriander, salt, and black pepper. Cook 1 minute until fragrant.
05 - Stir in tomato paste and broth. Simmer for 2 to 3 minutes until slightly thickened. Remove from heat.
06 - Spread tortilla chips evenly on a large oven-safe platter or baking sheet.
07 - Evenly spoon the beef mixture over chips, then sprinkle with shredded cheese.
08 - Bake for 8 to 10 minutes until cheese melts and bubbles.
09 - In a bowl, mash avocados with lime juice until chunky smooth. Fold in tomato, red onion, cilantro, salt, and pepper.
10 - Remove nachos from oven. Top with diced tomato, red onion, jalapeño slices (optional), and cilantro. Serve immediately with guacamole and lime wedges.
# Expert Advice:
01 -
- The beef gets so deeply spiced and savory that even the simplest chip tastes like something special.
- You can prep everything in stages, so there's no mad scramble when people arrive.
- Homemade guacamole tastes nothing like store-bought—people always ask for the recipe.
02 -
- Don't assemble nachos too far ahead—chips absorb moisture and lose their crispness within 30 minutes, so aim for assembly right before baking.
- The guacamole will oxidize if exposed to air, so make it as close to serving time as possible and press plastic wrap directly onto the surface if you need to wait.
- The beef mixture should be thick enough to coat the chips but not so dry it becomes grainy—the broth is what keeps it moist, so don't skip it.
03 -
- Cook the beef mixture completely before assembling so everything comes together quickly in the oven—nothing worse than raw onion hiding under melted cheese.
- If you're cooking for a crowd, make the beef ahead and reheat it gently just before assembly, then bake—this frees you to focus on guacamole and toppings when guests arrive.