Beef Nachos with Jalapenos Cheese (Printable)
Crispy chips topped with seasoned beef, melted cheese, and spicy jalapenos for a crowd-pleasing snack.
# What You Need:
→ Beef
01 - 10 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 black pepper
→ Nachos
10 - 7 oz tortilla chips
→ Cheese
11 - 7 oz shredded cheddar cheese
12 - 3.5 oz shredded Monterey Jack cheese
→ Toppings
13 - 2–3 fresh jalapenos, thinly sliced
14 - 2 tomatoes, diced
15 - 3 tbsp sliced black olives (optional)
16 - 2 tbsp fresh cilantro, chopped
17 - 3.5 oz sour cream (for serving)
18 - 3.5 oz guacamole (for serving)
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat and sauté finely chopped onions for 2 to 3 minutes until translucent.
03 - Add minced garlic and cook for 30 seconds, then stir in ground beef and cook until browned, about 5 to 6 minutes.
04 - Drain excess fat if necessary, then mix in cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute and remove from heat.
05 - Spread tortilla chips evenly on an ovenproof baking tray or platter, then spoon cooked beef over the chips.
06 - Sprinkle shredded cheddar and Monterey Jack cheeses on top, followed by sliced jalapenos, diced tomatoes, and black olives if using.
07 - Place tray in the oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
08 - Remove from oven, garnish with fresh cilantro, and serve immediately with sour cream and guacamole on the side.
# Helpful Tips:
01 -
- It's ready in under 40 minutes, from raw beef to melted cheese perfection.
- The spiced beef layer keeps nachos from tasting one-dimensional—that cumin and smoked paprika make all the difference.
- Customizable toppings mean everyone at your table gets exactly what they want.
02 -
- Drain the beef properly after browning—wet, greasy meat makes soggy chips no matter how sturdy they are.
- Don't skip the fresh toppings; the contrast between warm cheese and cool tomato-cilantro is what makes these nachos memorable.
- Serve immediately after baking; nachos cool quickly and lose their charm within minutes.
03 -
- Make your beef mixture slightly spicier than it tastes on its own; it mellows when mixed with cool sour cream and guacamole.
- Use a large, shallow baking tray so all the chips toast slightly and you avoid any steamed, soggy sections in the middle.