Beef Nachos Jalapenos Cheese (Printable Version)
Crispy chips layered with spicy ground beef, jalapenos, and melted cheeses for a flavorful Tex-Mex snack.
# What You'll Need:
→ Beef Mixture
01 - 9 oz ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp olive oil
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
→ Nachos
10 - 7 oz tortilla chips
11 - 5 oz shredded cheddar cheese
12 - 3.5 oz shredded Monterey Jack cheese
13 - 2–3 fresh jalapenos, thinly sliced
→ Optional Toppings
14 - 3.5 oz sour cream
15 - 3.5 oz guacamole
16 - 2 tbsp fresh cilantro, chopped
17 - 1 small tomato, diced
18 - 2 tbsp sliced black olives
# How to Make It:
01 - Preheat oven to 400°F (200°C).
02 - Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft, about 2–3 minutes. Add minced garlic and cook for 30 seconds.
03 - Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5–6 minutes. Drain excess fat if necessary.
04 - Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1–2 minutes until fragrant, then remove from heat.
05 - Spread half of the tortilla chips evenly across a large baking tray or ovenproof platter. Top with half of the beef mixture, half of the shredded cheeses, and half the jalapeno slices.
06 - Layer the remaining tortilla chips, beef mixture, cheeses, and jalapenos evenly on top.
07 - Place the assembled dish in the preheated oven and bake for 8–10 minutes, or until the cheese is melted and bubbly.
08 - Remove from oven and garnish with sour cream, guacamole, chopped cilantro, diced tomato, and sliced black olives as desired. Serve immediately while hot.
# Expert Insights:
01 -
- Everything cooks in about half an hour, so you can go from hungry to happy without much planning.
- The layering trick means every chip gets beef, cheese, and a little heat from the jalapenos.
- It works just as well for a quiet night in as it does for a crowd that shows up unannounced.
02 -
- Do not skip draining the beef fat or the chips will turn limp and oily halfway through eating.
- Layering twice instead of piling everything on top means the bottom chips get just as much flavor as the top ones.
- Pull the nachos from the oven the moment the cheese melts, because a minute too long makes the chips chewy instead of crisp.
03 -
- Shred your own cheese instead of buying pre-shredded because it melts smoother and tastes better.
- Use a sturdy restaurant-style tortilla chip that can handle the weight of toppings without breaking apart.
- Slice the jalapenos thin so they distribute evenly and do not overwhelm any single bite.