Nacho Fries Recipe

Preheat oven to 425°F (220°C) if baking fries. If frying, heat 2–3 inches of oil in a heavy pot to 350°F (175°C).

If baking: spread frozen fries in a single layer on a rimmed baking sheet, toss with 2 tbs oil and 1 tsp salt, bake 20–28 minutes, flipping halfway, until golden and crisp. If frying: pat fries dry, fry in batches until golden and crisp (about 3–5 minutes per batch), drain on paper towels and season with 1 tsp salt immediately.

Keep fries warm on a baking sheet in a warm oven (200°F / 95°C) while you prepare toppings.

While fries cook, place bacon pieces in a cold skillet and turn heat to medium. Cook, stirring occasionally, until crisp, about 6–8 minutes. Transfer to a paper towel–lined plate to drain. Reserve about 1 tsp fat in the pan for the beef (or discard and use oil).

Heat 1 tsp oil (or reserved bacon fat) in a skillet over medium-high heat. Add diced onion and cook until softened, 3–4 minutes.

Add minced garlic and cook 30 seconds until fragrant.

Add ground beef, breaking it up with a spoon. Cook until browned and mostly cooked through, 5–7 minutes.

Stir in chili powder, cumin, smoked paprika, tomato paste, salt and pepper. Mix thoroughly so spices coat the beef.

Add 1/4 cup beef broth (or water), reduce heat to medium-low and simmer 2–3 minutes until slightly thickened. Taste and adjust seasoning. Keep warm.

In a small bowl, mash the avocado lightly with a fork until mostly smooth but slightly chunky.

Stir in Greek yogurt (or sour cream), lime juice, cilantro, 1/2 tsp salt and 1/4 tsp garlic powder. Add up to 1 tsp water to reach a pourable sauce consistency. Taste and adjust salt or lime as needed.

Transfer to a squeeze bottle or small bowl and refrigerate until ready to use.

Arrange the warm fries on a large platter or individual plates in an even layer.

Evenly spoon the warm seasoned ground beef over the fries.

Scatter the crispy bacon pieces over the beef layer.

Sprinkle the shredded gouda evenly over the hot toppings so it softens and melts. If you want the cheese fully melted, place the platter under a broiler for 1–2 minutes, watching closely to avoid burning.

Drizzle the guacamole sauce over the top in lines or dollops.

Finish with sliced green onions and chopped cilantro. Serve immediately while hot.