Nachos With Beef Recipe

Prep aromatics

Finely chop the onion and mince the garlic so they’re ready before cooking.

Heat a large skillet over medium-high heat. Add the vegetable oil and swirl to coat.

Add the chopped onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 4–5 minutes.

Add the minced garlic and cook 30 seconds until fragrant, stirring constantly to avoid burning.

Add the ground beef, breaking it up with a spatula. Cook until no pink remains and the meat starts to brown, about 6–8 minutes.

Drain excess fat if there is more than 1 tablespoon in the pan. Return pan to medium heat.

Stir in chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Cook 1 minute to toast the spices and develop flavor.

Add the tomato paste and stir to coat the meat, cooking 30–45 seconds to reduce raw tomato taste.

Pour in the beef broth (or water) and scrape up any browned bits from the bottom of the pan. Simmer gently until liquid reduces and mixture is saucy, about 2–3 minutes.

Remove from heat and stir in the lime juice. Taste and adjust seasoning with more salt or chili powder if desired. Keep warm until assembling nachos.

Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with foil for easy cleanup, or use an oven-safe platter.

Spread half of the tortilla chips in an even layer on the baking sheet, overlapping slightly but avoiding mounding so chips stay crisp.

Scatter half of the cooked beef evenly over the chips. If using black beans and/or corn, sprinkle half of them now.

Sprinkle half of both the cheddar and Monterey Jack cheeses over the beef layer so chips are well covered.

Add another single layer of tortilla chips on top, then repeat: remaining beef (and beans/corn if using) and remaining cheeses. Finish with any extra jalapeños you want in the bake.

Bake in the preheated oven until cheese is fully melted and bubbling, 6–9 minutes. For browned spots, switch to broil for 30–60 seconds while watching carefully.

Remove from oven and let rest 1–2 minutes so cheese sets slightly and chips remain crisp.

Top the baked nachos with diced tomato, sliced pickled jalapeños (if not already baked), sliced green onions, and chopped cilantro.

Add dollops of sour cream and guacamole or serve them on the side along with salsa for dipping.

Serve immediately on the baking sheet or transfer to a serving platter. Provide extra lime wedges and hot sauce if desired.