Beef Nachos Supreme with Jalapeños
Ingredients
- For the Beef Mixture:
- 1 lb (450 g) ground beef (80–85% lean)
- 1 tbsp olive oil (if needed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (or 2 tbsp) taco seasoning (or homemade – see note below)
- ¼ cup water or beef broth
- Salt and black pepper to taste
- For the Nachos:
- 8–10 oz tortilla chips (sturdy, restaurant-style)
- 1½ cups shredded cheddar cheese (or Mexican blend)
- 1 cup shredded Monterey Jack cheese
- ¼ cup pickled jalapeño slices (or fresh)
- Toppings (optional but highly recommended!):
- ½ cup diced tomatoes
- ¼ cup sliced black olives
- ½ cup sour cream
- ½ cup guacamole
- ¼ cup chopped green onions
- ¼ cup fresh cilantro, chopped
- Salsa or pico de gallo, to taste
- Homemade Taco Seasoning (Optional):
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp oregano
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Cook the Beef: Heat a skillet over medium heat. Add ground beef and cook, breaking it apart, until browned. Add chopped onion and garlic; cook until fragrant and soft. Stir in taco seasoning and water. Simmer 2–3 minutes until thickened. Remove from heat.
- Assemble the Nachos: Preheat oven to 375°F (190°C). On a large baking sheet or oven-safe dish, spread half the tortilla chips. Layer with half the beef mixture and half the cheese. Repeat with the remaining chips, beef, and cheese.
- Add Jalapeños: Sprinkle sliced jalapeños evenly on top (adjust based on spice preference).
- Bake: Bake for 8–10 minutes until cheese is fully melted and bubbly.
- Add Toppings: Remove from oven and top with tomatoes, olives, sour cream, guacamole, green onions, and cilantro. Serve immediately while hot and cheesy.