Nachos Con Carne Recipe
Fresh Corn Chips Topped with Hot Melted Cheese and Seasoned Ground Beef or Picadillo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Nacho Base
Carne (Seasoned Ground Beef / Picadillo)
Toppings & Garnishes
Method
Carne (Seasoned Ground Beef / Picadillo)
- 1
- 2
Cook aromatics
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Brown beef
Add 1 lb ground beef to the skillet. Break it up with a spoon and cook 5–7 minutes until no longer pink and beginning to brown. Drain excess fat if there is more than about 1 tablespoon; leave a little for flavor.
- 4
Season and simmer
Stir in 1/2 cup tomato sauce and 1/2 cup diced tomatoes (drained). Add 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. If making picadillo-style, add 1/4 cup sliced green olives and 2 tsp raisins. Reduce heat to medium-low and simmer for 6–8 minutes, stirring occasionally, until slightly thickened and flavors have melded.
- 5
Finish
Stir in 1 tablespoon fresh lime juice and adjust seasoning to taste. Remove from heat and keep warm while assembling nachos.
Nacho Base & Melt
- 6
Preheat and arrange
Preheat oven to 400°F (200°C). On a large rimmed baking sheet or oven-safe platter, spread 8 cups of fresh corn tortilla chips in an even layer, leaving small gaps to allow cheese to melt between chips.
- 7
Layer cheeses and carne
Evenly distribute half of the shredded cheddar and half of the Monterey Jack over the chips. Spoon the warm seasoned ground beef/picadillo evenly over the chips and cheese, breaking up any large clumps. Sprinkle the remaining cheddar and Monterey Jack evenly on top.
- 8
Melt cheese
Place the baking sheet in the preheated oven and bake 6–8 minutes, or until cheese is fully melted and bubbling. For extra browning, switch oven to broil for 30–60 seconds while watching carefully to avoid burning.
Toppings & Serve
- 9
Finish and garnish
Remove the nachos from the oven. Scatter 1/4 cup pickled jalapeños, 1/2 cup diced tomatoes or pico de gallo, 1/4 cup chopped cilantro, and 1/4 cup sliced green onions over the melted cheese. Dollop 1/2 cup sour cream in spoonfuls across the nachos and drizzle hot sauce if using.
- 10
Serve
Serve immediately while hot and gooey. Provide extra lime wedges, salsa, and hot sauce on the side if desired.