Spicy Beef Nachos Supreme

My college roommate Maria taught me that the best nachos are built, not just thrown together. We'd host Friday night movie marathons in our tiny apartment, and this platter always disappeared before the opening credits finished. Something about layers of spicy beef and that fresh guacamole makes people gather around instantly.

Last summer I made these for my dad's birthday instead of the usual cake. He took one bite of that beef, closed his eyes, and said this was exactly what he wanted. Now whenever I visit, there's a bag of tortilla chips waiting on the counter.

Ingredients

• 1 lb ground beef: The fat content matters here, 85% lean keeps everything juicy without being greasy
• 1 tbsp olive oil: Helps the aromatics bloom before adding the beef
• 1 small onion: Finely chopped so it virtually disappears into the meat mixture
• 2 cloves garlic: Minced fresh beats powdered every time
• 1 jalapeño: Keep the seeds if you want real heat, remove them for just a gentle kick
• 2 tsp chili powder: The foundation of that Tex Mex flavor
• 1 tsp ground cumin: Smoky and essential, don't skip it
• 1/2 tsp smoked paprika: Adds depth you can't quite put your finger on
• 1/2 tsp cayenne pepper: Optional, but worth it if you like it spicy
• 1/2 tsp salt: Enhances all the spices without overpowering
• 1/4 tsp black pepper: Freshly ground makes a difference
• 1/4 cup tomato sauce: Binds the spices and creates that perfect coating consistency
• 10 oz tortilla chips: Sturdy restaurant style chips hold up better than delicate ones
• 2 cups shredded cheddar: Sharp cheddar gives the best flavor punch
• 1 cup shredded Monterey Jack: Melts beautifully and balances the sharp cheddar
• 1/2 cup black beans: Rinse them well or your nachos will taste like the can
• 1/2 cup fresh tomatoes: Dice them small so each bite gets some
• 1/4 cup black olives: Slice them yourself for better texture
• 1/4 cup green onions: Both green and white parts add color and mild bite
• 2 ripe avocados: Should yield slightly to gentle pressure
• 1 small tomato: Remove the watery seeds before dicing
• 2 tbsp red onion: Finer than the onion in the beef, it stays crunchy
• 1 tbsp fresh cilantro: Brightens the whole bowl
• 1 tbsp lime juice: Keeps the avocado green and adds necessary acid

Instructions

Preheat your oven:

Get it to 400°F so you're ready to melt everything the moment the beef is done

Sauté the aromatics:

Cook the onion, garlic, and jalapeño in olive oil for 2-3 minutes until softened and fragrant

Brown the beef:

Add the ground beef and cook until browned, breaking it up constantly with your spoon

Season it up:

Stir in all the spices plus the tomato sauce and let it simmer for a few minutes

Build the foundation:

Spread those tortilla chips across your largest baking sheet in one even layer

Layer it on:

Spoon the spicy beef over the chips, then scatter black beans and both cheeses everywhere

Melt it together:

Bake for 8-10 minutes until the cheese is bubbling and starting to brown in spots

Make the guacamole:

Mash those avocados and fold in the tomato, onion, cilantro, lime juice, and seasonings

Finish with the fresh stuff:

Pull the nachos out and immediately top with tomatoes, olives, and green onions

Dive in:

Bring the whole platter to the table with that guacamole and let everyone build their own perfect bite

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My neighbor smells these cooking and texts me every single time. Now I just make a double batch and send her a plate. Food builds bridges better than anything.

Making Ahead

The beef filling keeps beautifully in the refrigerator for three days, and honestly tastes better after the flavors marry. I often cook a double batch on Sunday and use it for nachos, tacos, or even mixed into scrambled eggs during the week.

Cheese Choices

Pre shredded cheese has anti caking agents that prevent it from melting smoothly. Grating your own blocks takes two extra minutes and makes a remarkable difference in how the cheese blankets everything in that glorious stretchy layer.

Guacamole Secrets

Mash one avocado completely and leave the second chunky for texture. The contrast between smooth and creamy bits is what restaurant guacamole has that home versions usually miss.

• Keep the avocado pit in the guacamole if you need to store it for a few hours
• Press plastic wrap directly onto the surface to prevent browning
• Make it right before serving for the brightest flavor

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There's something deeply satisfying about a platter that makes everyone reach in simultaneously. Good food and good company, that's what it's all about.

Questions & Answers

→ How can I control the spice level in this dish?

Adjust the jalapeño quantity or remove its seeds to reduce heat. You can also omit cayenne pepper or add milder chili powder for gentler spiciness.

→ Can I prepare the guacamole ahead of time?

Yes, make the guacamole shortly before serving to maintain freshness and prevent browning. Adding lime juice helps preserve its vibrant color.

→ What are good substitutes for ground beef?

Ground turkey, chicken, or plant-based meat alternatives work well for lighter or vegetarian variations without sacrificing texture.

→ How do I keep the chips from getting soggy?

Layer chips and toppings in two batches for extra crunch, and serve immediately after baking to preserve crispness.

→ Which beverages pair best with this dish?

Crisp Mexican lagers or classic margaritas complement the layered flavors and spice, balancing richness and heat.