Mini Nachos Recipe

Cook the beef

Heat a medium skillet over medium heat and add 1 tsp vegetable oil. Add the diced onion and cook, stirring, until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Add the ground beef to the skillet, breaking it up with a spoon. Cook until no longer pink, about 5–6 minutes. Drain excess fat if necessary.

Stir in chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Add 2 tbsp water and simmer 1–2 minutes until the spices are distributed and the beef is slightly saucy but not wet. Remove from heat and keep warm.

Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

Spread 6 cups of tortilla chips in a single even layer on the prepared baking sheet, leaving small gaps so oven heat circulates.

Evenly sprinkle the cooked, seasoned beef over the chips. Distribute shredded Monterey Jack and sharp cheddar cheese over the chips and beef, making sure most chips get some cheese.

Scatter sliced pickled jalapeños over the cheese if you want heat. Bake in the preheated oven for 6–8 minutes until cheese is fully melted and bubbling.

Remove the nachos from the oven. Immediately sprinkle crumbled cotija (or queso fresco) and chopped cilantro over the hot nachos so they adhere to the melted cheese.

Spoon diced tomato and sliced green onions evenly over the hot nachos.

Dot with spoonfuls of guacamole and drizzle or dollop sour cream. Alternatively, place sour cream in a small piping bag or zip-top bag, snip the corner, and create even dots.

Serve immediately while hot and crispy. Leftovers can be refrigerated in a single layer and reheated in a 350°F (175°C) oven for 4–6 minutes to crisp.