Beef Nachos Jalapenos Cheese (Print Version)

Crispy chips layered with seasoned beef, jalapenos, and melted cheddar and Monterey Jack cheese.

# 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 - 2–3 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

# Directions:

01 - Set the oven to 400°F to warm up.
02 - Heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 2 to 3 minutes. Stir in minced garlic and cook an additional 30 seconds.
03 - Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned, approximately 5 to 6 minutes, then drain any excess fat if needed.
04 - Incorporate cumin, smoked paprika, chili powder, salt, and black pepper into the beef mixture. Cook for 1 to 2 minutes until aromatic, then remove from heat.
05 - Spread half of the tortilla chips evenly on a large ovenproof baking tray. Top with half of the beef mixture, half the shredded cheeses, and half the jalapeno slices.
06 - Add the remaining tortilla chips, followed by the rest of the beef, cheeses, and jalapenos, creating a second layer.
07 - Place the tray in the preheated oven and bake for 8 to 10 minutes until the cheese melts and becomes bubbly.
08 - Remove from oven and garnish with sour cream, guacamole, cilantro, diced tomato, and black olives as desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in under half an hour, so you can go from hungry to fed without losing momentum.
  • The layering trick means every single chip gets its share of beef and cheese, no sad naked corners.
  • Its flexible enough to use whatever you have on hand, and somehow it always tastes like you planned it.
02 -
  • Drain the beef well or the moisture will soak into the chips and turn them limp before they even hit the oven.
  • Layer everything twice instead of piling it all on top, so every bite has beef, cheese, and heat instead of just a few lucky chips getting everything.
  • Use a big enough tray so the chips can spread out, otherwise the bottom layer steams and loses its crunch.
03 -
  • Slice the jalapenos thin so they char slightly in the oven and lose some of their raw bite, leaving just the right amount of heat.
  • Mix your cheeses instead of using just one, it creates better melt and more complex flavor in every bite.
  • If you want extra crispy edges, spread the nachos on a preheated baking sheet before adding the toppings.

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