Cheesy Beef Nachos

5 from 3 votes

Cheesy Beef Nachos

These cheesy beef nachos are the perfect sharable. Loaded with the perfect blend of bright and fresh flavors, this dish can be enjoyed as a snack, appetizer or even as a main.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: Mexican

Servings:

Calories: 563kcal

Author: Kitrusy

Ingredients

For Salsa Fresca:

1 beefsteak tomato diced
2 tbsp red onion diced
2 tbsp jalapenos diced
1 tbsp fresh lemon juice
¼ tsp Himalayan salt (to taste)
1 tbsp fresh cilantro finely chopped

For Guacamole:

2 Haas avocados fully ripened
1-2 tbsp fresh lemon juice
½ tsp Himalayan salt (to taste)
2 tbsp red onion diced
1 tbsp fresh cilantro finely chopped

For Beef Layer:

½ lb ground beef
½ tsp Himalayan salt (to taste)
¼ tsp ground black pepper (to taste)
1 tsp dried garlic
½ tsp Chipotle Powder (to taste)
¼ tsp ground cumin

Other Ingredients:

30-35 Corn tortilla chips (about 3 servings)
¼ cup Whole Milk Plain Greek Yogurt or sour cream
1 cup cheddar cheese and/or mozzarella shredded

Instructions

Make the Salsa Fresca:

To a bowl, combine all the ingredients for the salsa fresca together. Fold all the ingredients together and taste test and adjust to suit your preference. Set it aside in the fridge.

Make the Guacamole:

Gather all the ingredients needed for the guacamole. Halve your avocadoes and remove the stone/seed. Scoop the flesh into a bowl and immediately add the lemon juice and mash together. Fold the other ingredients (salt, jalapenos, onion, cilantro) in and smooth your guacamole into an even layer and press a piece of plastic wrap over the surface like a skin and set the bowl in the fridge.

Make the Ground Beef:

To a cold skillet, add your ground beef and spices and combine them together. Spread the ground beef out, and cook on med-high heat without disturbing it until the undersides are browned and crispy. Turn your beef and cook until there is no pink remaining. Set it aside to cool until it is no longer releasing any steam.

Assemble your Nachos!

To a baking tray, or oven-proof dish arrange your corn tortilla chips in a single layer and evenly sprinkle your cooled crispy beef over the chips.
Sprinkle your cheese over the top of the beef and chips and then place your tray under the broiler setting on your oven for a few minutes until your cheese has fully melted. Remove your tray from the oven and allow it to cool for a minute.
Sprinkle and even layer of the salsa fresca over the top of the melted cheese (*See notes).
Top your nachos with a drizzle of Greek Yogurt/sour cream and top with additional cilantro and chives if desired. And finally, add three scoops of guacamole to the middle of your tray or if you prefer, serve it in a dipping bowl on the side.
Serve and enjoy immediately.

Notes

You can use any semi-hard melting cheese of your choosing. I highly recommend a combination of sharp cheddar and mozzarella. Other great cheeses include pepperjack, Monterey jack or Colby.
Before you add your salsa fresca to your nachos, drain off any excess liquid and you notice your salsa is too moist, you can place it onto a plate lined with a few paper towels to blot away any excess. The reason for this is that tomatoes are notorious for releasing a lot of liquid and adding that liquid to your nachos will make your chips wet and soggy.
Another great addition to this recipe are black beans added to your salsa fresca or even refried beans added as a layer!
This recipe makes a meal for 2 or appetizers for 4. Calories for this recipe are calculated based on 4 servings.

Nutrition