🧀 Epic Beef Nachos Supreme
Ingredients
For the beef:
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1 lb (450 g) ground beef
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1 tbsp olive oil (if needed)
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tbsp chili powder
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1 tsp cumin
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1/2 tsp paprika
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1/2 tsp oregano
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1/2 tsp salt (or to taste)
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1/4 tsp black pepper
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1/4 cup water or beef broth
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Optional: 2 tbsp tomato paste or taco sauce for extra richness
For the nachos:
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1 bag (10–12 oz) tortilla chips
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2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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1 can (15 oz) black beans, drained and rinsed
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1/2 cup sliced jalapeños (pickled or fresh)
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1/2 cup diced tomatoes or pico de gallo
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1/4 cup chopped green onions
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1/4 cup chopped fresh cilantro (optional)
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Sour cream, guacamole, and salsa for serving
Instructions
1. Prepare the beef:
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In a skillet over medium heat, cook the chopped onion in a little oil until soft (about 3–4 minutes).
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Add garlic and cook 30 seconds more.
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Add ground beef and cook until browned, breaking it up as it cooks.
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Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Add water or broth (and tomato paste, if using). Simmer for 5 minutes until thickened. Set aside.
2. Assemble the nachos:
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Preheat your oven to 375°F (190°C).
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On a large baking sheet or oven-safe platter, spread out half the tortilla chips.
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Sprinkle with half the cheese, half the beef, and some black beans.
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Add the remaining chips, then layer the rest of the beef, beans, and cheese.
3. Bake:
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Bake for 8–10 minutes, or until the cheese is melted and bubbly.
4. Top and serve:
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Remove from oven and immediately top with jalapeños, diced tomatoes, green onions, and cilantro.
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Serve hot with sides of sour cream, guacamole, and salsa.
Want to make it spicier, vegetarian, or suitable for a crowd?