Beef Nachos
Ingredients
Quick Salsa
- 1 tablespoon minced jalapeño peppers, from 1 pepper (seeded; see note)
- 2 scallions, light and dark green parts, thinly sliced
- 1 small clove garlic, minced
- 2 tablespoons fresh cilantro leaves
- ¼ teaspoon salt
- 1 tablespoon lime juice, from 1 lime
- 2 small ripe tomatoes, about ¾ pound (340 g), cored and diced
Spicy Beef
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely chopped
- 1 large clove garlic, minced
- 1 lb (90 to 93%) lean ground beef
- 2 tablespoons chili powder
- ½ teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 tablespoon tomato paste
Nachos
- 1 (10-oz) bag tortilla chips
- 1 pound (16 oz) shredded Mexican blend cheese (4 cups)
- 2 jalapeño peppers, thinly sliced into rounds (optional)
For Serving (Optional)
- Lime wedges
- Sour cream
- Homemade or store-bought guacamole
Instructions
For the Quick Salsa
- In a small bowl, add the jalapeño pepper, scallions, garlic, cilantro, salt, lime juice, and tomatoes. Stir to combine and set aside.
For the Spicy Beef
- Heat the oil in medium skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook 1 minute more; do not brown. Add the 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 it is no longer pink, 4 to 5 minutes.
For the Nachos
- Preheat the oven to 400°F (205°C) and set an oven rack in the middle position. Line a rimmed baking sheet with parchment paper. Spread half of the chips in an even layer; sprinkle half of the beef mixture over the chips and cover evenly with 2 cups (226 g) of the cheese and half of the jalapeño slices. Repeat with the remaining chips, beef mixture, cheese, and jalapeños. Bake until cheese is melted, 7 to 10 minutes. Remove the nachos from the oven and serve them right on the baking sheet with the salsa and optional garnishes.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.