Spicy Beef Nachos Supreme

The first time I made these nachos was for a Super Bowl party that turned into an annual tradition. My friends still talk about that night, hovering around the coffee table, reaching for that last cheesy chip with the perfect beef to cheese ratio. Something magical happens when you layer ingredients just right, and I have been perfecting this combination ever since.

Last summer my neighbor caught the incredible smell wafting through our shared wall and knocked on my door with two margaritas in hand. We ended up sitting on my back porch devouring these nachos while watching the sunset, and now she requests them every time we hang out. Food has this way of bringing people together.

Ingredients

• 1 lb ground beef: I use 85/15 for the perfect balance of flavor and grease, and do not skimp here because this is the backbone of your nachos
• 1 tbsp olive oil: Keeps things moving in the pan and prevents the beef from sticking
• 1 small yellow onion: Finely dice this so it practically disappears into the beef while adding that essential savory base
• 2 cloves garlic: Minced fresh because garlic powder just does not cut it here
• 1 jalapeño: Remove the seeds if you are sensitive to heat, but I leave a few in for that extra kick
• 1 tsp ground cumin: This is what gives your beef that unmistakable Tex-Mex flavor profile
• 1 tsp smoked paprika: Regular paprika works but smoked adds this incredible depth that makes people ask what your secret is
• 1/2 tsp chili powder: Do not confuse this with chili seasoning mix, we want pure chili powder here
• 1/2 tsp dried oregano: Mexican oregano is traditional but regular works perfectly fine
• 1/2 tsp salt and 1/4 tsp black pepper: Season as you go and taste your beef before assembling
• 1/4 cup tomato sauce: This creates a tiny bit of sauce that clings to every beef crumble
• 8 oz tortilla chips: Sturdy restaurant-style chips hold up better under all those toppings
• 2 cups shredded cheddar: Sharp cheddar gives you that punchy cheese flavor we all crave
• 1 cup Monterey Jack: Mild and melts like an absolute dream
• 1/2 cup black beans: Rinse them really well or your nachos will taste like the can
• 1/2 cup cherry tomatoes: Quarter them so you get a burst of fresh juice in every few bites
• 1/4 cup black olives: These add a briny contrast that cuts through all that rich cheese
• 1/4 cup pickled jalapeños: For anyone who needs an extra hit of heat and acid
• 1/4 cup fresh cilantro: Scatter this on right before serving for a pop of fresh green flavor
• 2 ripe avocados: They should give slightly to gentle pressure but not feel mushy
• 1 small lime: Fresh juice is non-negotiable and prevents your guacamole from browning
• 1 small tomato: Finely dice this so it incorporates evenly into your guacamole
• 2 tbsp red onion: Soak it in cold water for 10 minutes if raw onion is too sharp for you
• 1 tbsp chopped cilantro: Fresh cilantro in your guacamole makes all the difference
• Sour cream and hot sauce: Totally optional but I never say no to either

Instructions

Crank up the oven:

Preheat to 400°F and position your rack in the middle so everything melts evenly

Build your flavor base:

Heat olive oil in a large skillet over medium heat, toss in your diced onion, and let it soften for about 3 minutes until it becomes translucent

Add the aromatics:

Throw in your minced garlic and chopped jalapeño, stirring constantly for about a minute until your kitchen smells absolutely incredible

Brown the beef:

Add your ground beef and break it apart with a wooden spoon, letting it cook until it is beautifully browned and no pink remains

Season everything:

Sprinkle in cumin, smoked paprika, chili powder, oregano, salt, and pepper, then pour in the tomato sauce and let it simmer for 3 minutes

Layer it up:

Spread your tortilla chips across a large baking sheet, distribute that spiced beef evenly, and scatter black beans over the top

Get cheesy:

Sprinkle both cheeses over everything and pop it in the oven for about 10 minutes until the cheese is bubbling and starting to turn golden

Add the fresh toppings:

Pull those beauties out and immediately scatter cherry tomatoes, black olives, pickled jalapeños, and fresh cilantro all over

Make the guacamole:

Mash your avocados with lime juice in a bowl, fold in the diced tomato, red onion, and cilantro, then season generously with salt and pepper

Serve it up:

Bring everything to the table immediately with that guacamole and whatever optional toppings make your heart happy

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My little brother who claims to hate cooking requested these for his birthday dinner last year. Seeing him light up when that cheesy tray came out of the oven reminded me why I started cooking in the first place. Food is love, and these nachos communicate that message loud and clear.

Making It Your Own

I have tried every variation imaginable and discovered that substituting half the beef with crumbled turkey or plant-based meat actually works beautifully. My vegetarian sister loves this version and the spices carry the flavor just as well. Sometimes I throw in a can of corn when I have it sitting in my pantry.

Serving Strategy

These nachos are best served straight from the oven while the cheese is at its peak meltiness. I like to put out small bowls of the extra toppings so everyone can customize their own section. Set everything up on your coffee table and let people dig in where they want to.

Perfect Pairings

A cold Mexican lager cuts through the richness perfectly, but a margarita with plenty of fresh lime juice is my go-to choice. For something non-alcoholic, try sparkling water with a squeeze of lime and a pinch of salt.

• Double the guacamole because it will disappear first
• Have extra chips ready for when people run out of vehicle for all that topping goodness
• Keep the hot sauce nearby for the spice lovers in your life

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These nachos have become my go-to for everything from casual weeknight dinners to full-blown celebrations. There is something universally joyful about diving into a mountain of cheesy, spicy, crispy perfection together.

Questions & Answers

→ How can I add more heat to the nachos?

Increase jalapeños in the beef, add cayenne pepper, or serve with hot sauce for extra spice.

→ What can I substitute for ground beef?

Ground turkey or plant-based crumbles work well to lighten the dish or make it vegetarian-friendly.

→ Can I make the guacamole ahead of time?

Prepare guacamole shortly before serving to keep it fresh and prevent browning.

→ Are there gluten-free options for this dish?

Use certified gluten-free tortilla chips and ensure seasonings have no gluten to keep it gluten-free.

→ What sides pair well with these nachos?

A crisp Mexican lager or a citrusy margarita complements the bold flavors nicely.