San Francisco-style nachos

Ingredients

• 150 gnachos
• 100 gminced beef
• 1 tablespoonoil
• 1 pinchsalt
• 100 gguacamole
• 100 gcream cheese
• 120 ggrated mozzarella
• 60 gred onion
• 60 gred pepper

Instructions

1. 1

   Brown the beef

   Heat the oil in a frying pan. Add the minced beef and pinch of salt, and cook, stirring, until the meat is well browned. The method specifies two tablespoons of oil, although the ingredient list gives one tablespoon.

2. 2

   Layer the toppings

   Arrange the nachos on a large plate and scatter the cooked beef over them. Finely chop the red pepper and red onion, then add them on top.

3. 3

   Add the cheese

   Spoon small amounts of cream cheese around the plate, then scatter over the grated mozzarella. Microwave on full power for 2 minutes.

4. 4

   Finish with guacamole

   Spoon the guacamole over the nachos and serve while they are still hot.

What are San Francisco-style nachos?

Nachos are a Mexican-origin dish built around tortilla chips and toppings, now served in many forms. This version combines minced beef, two cheeses, chopped vegetables and guacamole for a substantial sharing appetiser.

The method is a quick layered preparation rather than a baked tray of nachos: the assembled plate goes briefly into the microwave, then gets its guacamole topping just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 199 calories, 0g protein, 0g carbs, 0g fat.

The nachos provide most of the carbohydrates, while the oil, cheeses and guacamole contribute much of the fat. Beef and mozzarella provide protein; pair a serving with a fresh salad or extra chopped vegetables for a more balanced plate.

Choosing the toppings

Beef: use minced beef and cook it until well browned, so it brings a savoury note to the crisp chips.

Cheese: cream cheese adds soft, creamy patches, while grated mozzarella melts over the top during the short microwave step.

Vegetables: finely chopped red onion and red pepper add freshness and a little crunch against the cheese.

Brown the beef well

Cook the beef in a hot frying pan, stirring as it colours. Browning gives it more flavour than simply warming it through, and helps keep the topping distinct from the other ingredients.

The written method calls for two tablespoons of oil, while the ingredient list specifies one tablespoon. Follow the quantity you intend to use, adding only enough to help the beef cook in your pan.

Keep the chips crisp

Spread the nachos over a large plate before adding the toppings, rather than piling them into a tight mound. A more even layer makes it easier to distribute the beef, vegetables and cheese.

Microwave only for the stated 2 minutes at full power. The aim is to melt the mozzarella and warm the assembled nachos without leaving the chips under the toppings for longer than needed.

Serve straight away

Add the guacamole after microwaving, as directed, so it stays fresh rather than becoming hot and soft. Serve the plate while warm, when the cheese is melted and the chips are at their crispest.

For a fuller spread, offer the nachos with a simple salad or extra dipping sauces. Keep any additional dips alongside the plate rather than covering the chips with them.

Recipe notes & tips

• Finely chop the onion and pepper so they are easy to pick up with the chips.
• Spread the nachos across the largest plate that fits in your microwave.
• Brown the beef before assembling the plate, so the toppings can be added promptly.
• Use small spoonfuls of cream cheese to distribute it around the nachos.
• Add the guacamole after microwaving, just before serving.
• Check that your plate is microwave-safe before heating it.

Variations

• Add jalapeño: scatter sliced jalapeño over the nachos for extra heat.
• Use another melting cheese: swap mozzarella for a similar quantity of grated cheese that melts well.
• Make it meat-free: leave out the beef and add cooked beans instead.
• Add tomato: scatter finely chopped tomato over the plate before serving.
• Offer extra dips: serve salsa or another favourite dip alongside the nachos.

Common mistakes to avoid

• Crowding the chips: a deep pile heats unevenly, so spread them across a large plate.
• Under-browning the beef: pale mince can taste less savoury, so cook it until well browned.
• Adding guacamole too early: it is meant to go on after microwaving, so add it just before serving.
• Microwaving for too long: the chips can soften beneath the toppings, so stick to 2 minutes at full power.
• Chopping vegetables too coarsely: large pieces are awkward to eat, so cut the onion and pepper into small pieces.

How to store

These nachos are best eaten straight away, as the toppings soften the chips as they stand. Refrigerate any leftover toppings separately in covered containers and use within 2 days; reheat the beef and assemble fresh nachos rather than reheating the whole plate.

Frequently asked questions