Beef Nachos Jalapenos Cheese (Printable)

Crispy chips topped with seasoned beef, jalapenos, and melted cheddar and Monterey Jack cheeses.

# What You 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 black pepper

→ Nachos

10 - 7 oz tortilla chips
11 - 5 oz shredded cheddar cheese
12 - 3.5 oz shredded Monterey Jack cheese
13 - 2 to 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 - Set the oven to 400°F and allow to fully heat.
02 - Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until soft for 2 to 3 minutes, then add the minced garlic and cook for an additional 30 seconds.
03 - Incorporate the ground beef, breaking it apart with a spatula. Cook until browned for 5 to 6 minutes, draining excess fat if needed.
04 - Mix in cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 to 2 minutes until the spices release their fragrance. Remove from heat.
05 - On a large ovenproof tray, spread half of the tortilla chips. Evenly distribute half of the beef mixture, half the shredded cheeses, and half of the sliced jalapenos over the chips.
06 - Repeat the layering with the remaining chips, beef, cheeses, and jalapenos.
07 - Place the tray in the preheated oven and bake for 8 to 10 minutes or until the cheese has fully melted and is bubbly.
08 - Remove from the oven and garnish with sour cream, guacamole, chopped cilantro, diced tomato, and sliced black olives as desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything cooks in under 40 minutes, so you can go from craving to eating without the wait.
  • The cheese gets crispy at the edges while staying gooey in the middle, which is exactly what nachos should be.
  • You can pile on whatever toppings you have around, so it never tastes the same twice.
02 -
  • Do not skip draining the beef fat, because greasy nachos turn limp and unpleasant fast.
  • Layer everything twice instead of piling it all at once, so the bottom chips get just as much love as the top ones.
  • Fresh jalapenos taste brighter than pickled, but if you want extra heat, pickled ones bring vinegar and fire.
03 -
  • Use a mix of cheddar and Monterey Jack for the best melt and flavor, and always shred it yourself.
  • Layer everything twice so the bottom chips are just as loaded as the top, and drain the beef fat to keep the chips crisp.
  • Add fresh toppings like sour cream and guacamole after baking, not before, so they stay cool and vibrant.

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