Spicy Ground Beef Nachos

Ingredients

• 454 g (1 lb)ground beef
• ½onion
• 2garlic cloves
• 2chipotles in adobo
• 15 ml (1 tablespoon)adobo sauce
• 15 ml (1 tablespoon)chilli powder
• 2.5 ml (½ teaspoon)ground cumin
• 2.5 ml (½ teaspoon)salt
• to tastefreshly ground black pepper
• 60 ml (¼ cup)water
• 1 bagtortilla chips
• 400–500 g (4–5 cups)shredded cheese
• as neededoil
• to taste (optional)jalapeño slices
• to taste (optional)chopped coriander
• 4tomatillos
• ½onion
• 1garlic clove
• ½jalapeño
• 10–12 sprigscoriander
• 1avocado
• to tastesalt
• 1tomato
• ¼onion
• ½jalapeño
• 10–12 sprigscoriander
• juice of ½lime
• 1.25 ml (¼ teaspoon)salt

Instructions

1. 1

   Brown the beef

   Roughly chop ½ onion. Heat a little oil in a pan over a medium-high heat and cook the onion for a few minutes. Add the beef and brown it, draining off any fat if you wish. Stir in 2 minced garlic cloves and cook briefly.

2. 2

   Add the chipotles

   Scrape the seeds from 2 chipotles, then mince them. Add the chipotles and 15 ml (1 tablespoon) adobo sauce to the beef.

3. 3

   Season the beef

   Add 15 ml (1 tablespoon) chilli powder, 2.5 ml (½ teaspoon) cumin, 2.5 ml (½ teaspoon) salt, freshly ground pepper and 60 ml (¼ cup) water. Simmer for a few minutes, keeping the beef moist. Taste and adjust the seasoning.

4. 4

   Layer the nachos

   Arrange the tortilla chips in one compact layer on a baking tray, lining it with baking parchment if you like. Add half the beef mixture and plenty of shredded cheese.

5. 5

   Bake and serve

   Bake at 200°C (400°F) for 5–7 minutes, until the cheese has melted thoroughly. Add your preferred toppings and serve straight away.

6. 6

   Make salsa verde

   If making avocado salsa verde, rinse 4 tomatillos and roast them in an oven at 200°C (400°F) until cooked through and beginning to turn army green. Put them in a blender with ½ onion, 1 garlic clove, 10–12 coriander sprigs and ½ a jalapeño. Pulse, taste for heat and add the remaining ½ jalapeño if you want more. Add the avocado, blend to combine and salt to taste.

7. 7

   Make pico de gallo

   If making pico de gallo, finely chop the tomato, ¼ onion and ½ jalapeño into 6 mm (¼-inch) pieces, then finely chop the coriander. Combine them in a bowl with 1.25 ml (¼ teaspoon) salt and the juice of ½ lime. Mix well, taste and add more salt or lime if needed.

What are spicy ground beef nachos?

Nachos are a Tex-Mex dish built around tortilla chips with toppings, often including cheese and seasoned meat. This version adds chipotles in adobo for smoky heat and can be served with two fresh, tangy accompaniments.

Compact layering helps the chips catch the beef and melted cheese. Baking the toppings together makes a quick meal to share straight from the tray.

Nutrition and macros by portion

The nutrition label shows one serving as written: 774 calories, 0g protein, 0g carbs, 0g fat.

The tortilla chips and tomato provide much of the carbohydrate, while the beef contributes protein and the cheese and beef supply much of the fat. Add a serving of fresh salsa or vegetables alongside the nachos for a more varied plate.

The beef and chipotles

Brown the beef with onion before adding the garlic, so the meat develops colour and the garlic only cooks briefly. Chipotles and adobo bring smoky, spicy flavour; removing the seeds gives you control over the heat.

Keep the simmer short and retain some moisture in the beef. The water helps the seasonings coat the meat without letting it dry out.

Building a sturdy tray

Chip arrangement: spread the tortilla chips in one dense layer rather than piling them up. That gives the beef and cheese a better chance of reaching the chips across the tray.

Cheese coverage: use plenty of shredded cheese over the beef. It melts quickly in the hot oven and helps hold the toppings to the chips.

Roasting the tomatillos

Roast the tomatillos until they are cooked through and starting to turn army green, as described in the method. Blending them with onion, garlic, coriander and jalapeño makes a bright, tangy salsa base.

Heat level: blend in half the jalapeño first, taste, then add the rest if you want more kick. Add the avocado after tasting and blend it in well.

Fresh pico de gallo

Even pieces: chop the tomato, onion and jalapeño into roughly 6 mm (¼-inch) pieces so they are easy to scoop up with a chip. Finely chopped coriander distributes its flavour through the salsa.

Seasoning: lime and salt bring the mixture together. Taste before serving and adjust either to suit the tomato and your preference.

Timing and serving

The cheese needs only 5–7 minutes in a 200°C (400°F) oven, so prepare any toppings while the beef cooks. Serve the nachos as soon as they come out, while the cheese is melted and the chips are crisp.

Offer the salsa verde and pico de gallo alongside, or spoon them over the tray just before serving. Jalapeño slices and chopped coriander are optional extra toppings.

Recipe notes & tips

• Drain excess fat from the beef if you prefer a less oily topping.
• Keep the beef moist during its short simmer so it stays tender on the chips.
• Line the baking tray with parchment for easier clean-up.
• Taste the beef before assembling and adjust its seasoning if needed.
• Make either salsa ahead while the beef cooks, then add it just before serving.

Variations

• Adjust the heat: use less jalapeño in the salsa verde for a milder topping.
• Add fresh toppings: scatter jalapeño slices and chopped coriander over the baked nachos.
• Choose one salsa: serve the nachos with avocado salsa verde or pico de gallo.
• Change the cheese: use a different shredded cheese that melts well.
• Make it milder: remove the chipotle seeds and start with less jalapeño in the salsa.

Common mistakes to avoid

• Crowding the chips: a tall pile is harder to top evenly; spread them in one compact layer.
• Drying out the beef: simmer it only for a few minutes and keep it moist with the water.
• Overcooking the garlic: add it after the beef browns and sauté it only briefly.
• Adding too much heat at once: blend in half the jalapeño first, taste, then decide whether to add more.
• Leaving the nachos to stand: serve them straight after baking so the chips stay crisp.

How to store

Nachos are best eaten immediately, as the chips soften once topped. Keep any leftover beef or salsa in separate airtight containers in the fridge and use within 3 days; reheat the beef until hot, then assemble fresh nachos and bake until the cheese melts.

Frequently asked questions