Beef Nachos Guacamole Salsa (Printable Version)
Crispy tortilla chips topped with seasoned beef, creamy avocado mix, and vibrant fresh salsa for delicious bites.
# What You'll Need:
→ Beef Mixture
01 - 1 lb ground beef (85% lean)
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - ½ tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - 2 tbsp tomato paste
11 - ¼ cup water
→ Nachos
12 - 7 oz tortilla chips
13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded Monterey Jack cheese
→ Guacamole
15 - 2 ripe avocados
16 - 1 small tomato, seeded and diced
17 - 2 tbsp red onion, finely chopped
18 - 1 tbsp fresh lime juice
19 - 2 tbsp fresh cilantro, chopped
20 - Salt and pepper, to taste
→ Fresh Salsa
21 - 2 medium tomatoes, diced
22 - ¼ cup red onion, finely chopped
23 - 1 jalapeño, seeded and minced
24 - 2 tbsp fresh cilantro, chopped
25 - 1 tbsp fresh lime juice
26 - Salt, to taste
→ Garnishes
27 - ¼ cup sour cream
28 - 2 tbsp sliced green onions
29 - Fresh cilantro leaves
# How to Make It:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, approximately 3 minutes. Stir in garlic and cook an additional minute.
03 - Add ground beef to the skillet and cook, breaking it apart, until browned, about 5 minutes. Drain excess fat if necessary.
04 - Mix in cumin, chili powder, smoked paprika, salt, and pepper. Incorporate tomato paste and water; simmer for 2 to 3 minutes until slightly thickened. Remove from heat.
05 - Spread tortilla chips evenly on a large baking sheet. Distribute beef mixture over chips, then sprinkle shredded cheddar and Monterey Jack cheeses on top.
06 - Bake in the preheated oven for 8 to 10 minutes, or until cheese is melted and bubbling.
07 - In a bowl, mash avocados until smooth with some texture remaining. Stir in diced tomato, red onion, lime juice, cilantro, salt, and pepper to taste.
08 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix thoroughly.
09 - Remove nachos from oven and top with dollops of guacamole and spoonfuls of fresh salsa. Add sour cream, sliced green onions, and fresh cilantro leaves as desired. Serve immediately.
# Expert Insights:
01 -
- The beef stays flavorful and never dry because it's cooked with tomato paste that keeps it moist while it bakes.
- Fresh guac and salsa made while the oven does the work means everything comes together in real time, tasting bright instead of sitting around.
- It feeds a crowd or makes great leftovers, and honestly tastes better than takeout because you control the salt and spice level.
02 -
- Never skip prepping your guac and salsa ahead of time—these taste best made fresh, and adding them to hot nachos actually helps them warm slightly without cooking into mush.
- If your beef mixture is too thin and slides off the chips, you added too much water; if you make this again and it happens, just let it simmer uncovered for a few extra minutes to evaporate the liquid.
- Room temperature or slightly warm guacamole tastes better than cold, so don't pull it from the fridge at the last second.
03 -
- If you want more heat, add jalapeño seeds to your salsa instead of removing them—those little seeds pack serious punch and won't overpower the fresh tomato flavor.
- Drain your diced tomatoes on paper towels for a minute before mixing the salsa so it doesn't get watery and soggy by the time you serve.