Beef Nachos with Guacamole

My friend Sarah showed up to a lazy Sunday gathering with a platter of nachos that had everyone abandoning their games mid-turn. It wasn't fancy or complicated, but there was something magnetic about that combination of crispy chips, warm spiced beef, and the cooling brightness of fresh guacamole. I asked for her secret, and she just laughed and said there wasn't one—just good ingredients treated with respect and a hot oven doing its job. I've made them dozens of times since, and they never disappoint.

I once made these for a dinner party where I'd slightly miscalculated and thought we were feeding six people instead of twelve. The platter came out, everyone gravitated toward it in that immediate, unplanned way that happens when something smells incredible, and within minutes it was gone. I was standing in the kitchen laughing while everyone debated whether I'd made them from scratch, and I realized right then that these nachos have a quiet power—they make people feel cared for without requiring you to spend all day cooking.

Ingredients

• Olive oil: Just a tablespoon, enough to warm the pan and coax out the flavor from your onion and garlic without heaviness.
• Ground beef: 350 grams of good quality matters here—look for something with a little fat content so the spices have something to coat.
• Onion and garlic: The aromatics that make everything smell like someone's cooking something worth eating.
• Cumin, paprika, chili powder, coriander: This spice blend is the heart of the dish; they work together rather than fighting, creating warmth instead of heat.
• Tomato paste and broth: These give the beef a light sauce that keeps everything from drying out once the cheese melts.
• Tortilla chips: Use good chips, sturdy enough to hold toppings without shattering under the slightest pressure.
• Cheddar or Monterey Jack cheese: Shredded, not pre-sliced—it melts more evenly and looks better.
• Avocados: Choose ones that yield slightly to pressure but aren't mushy; you're looking for that perfect ripe moment.
• Fresh tomato, red onion, cilantro, and lime: These are the brightness that balance all the richness—don't skip them or rush their prep.

Instructions

Start the beef with softened aromatics:

Heat your olive oil over medium heat and let the onion cook gently until it turns translucent and smells sweet—about 3 minutes. Add the garlic for just 30 seconds; you want to wake it up without burning it.

Build the seasoned base:

Once your beef is in and broken into small pieces, let it cook until it's no longer pink, about 5 to 6 minutes. Then sprinkle in your spices and let them toast for a minute—you'll smell the shift, and that's exactly right.

Bring it all together with depth:

Stir in the tomato paste and broth, then let it simmer gently for 2 to 3 minutes until the liquid reduces slightly and coats the beef. This step prevents everything from being dry once the cheese melts.

Layer the nachos for even cooking:

Spread your chips in a single layer on a baking sheet, spoon the beef evenly across them, and shower the whole thing with cheese. The single layer is important—overlapping chips steam instead of staying crispy.

Bake until the cheese is bubbly:

Into a 200°C (400°F) oven for 8 to 10 minutes until the cheese is melted and starting to turn golden at the edges. You'll know it's ready when it smells like cheese and beef and warm spices.

Make guacamole while everything bakes:

Mash your avocado with lime juice until it's mostly smooth but still has small chunks, then fold in the tomato, onion, and cilantro. Taste and season with salt and pepper.

Finish with freshness and heat:

Top the hot nachos with fresh tomato, red onion, jalapeño if you like heat, and cilantro. Serve immediately with guacamole spooned on top or tucked alongside.

Save to Pinterest

These nachos carry a small moment I think about often: watching my eight-year-old nephew carefully pick up a chip loaded with beef and guacamole, take a tentative bite, and then nod like he was tasting something sophisticated. He came back for more, every single time, and somehow that quiet approval meant more than any complicated dessert ever could.

Why the Beef Matters

Ground beef here isn't just a vehicle for toppings—the spice blend and the slow coax of flavor create something that tastes intentional. The cumin brings earthiness, the paprika adds a faint smokiness, and the coriander gives it subtle warmth. Together they're not trying to recreate restaurant food; they're just creating something comforting and deeply savory that makes people reach for another chip without thinking.

The Fresh Finish

The moment the nachos come out of the oven is when they need attention—add your fresh toppings immediately while everything is warm enough to matter but the chips still have some structural integrity. The diced tomato, red onion, and cilantro are what keep this from feeling heavy; they're the reason you can eat more than one serving without feeling stuffed. The jalapeño is optional but recommended if you like a whisper of heat that sneaks up on you.

Serving and Sharing

These are meant to be a shared plate, the kind of food that brings people together without pretense or ceremony. Set them in the middle of the table with guacamole on the side and lime wedges for squeezing, and watch what happens.

• A crisp lager or Mexican beer is the natural pairing, but a margarita works beautifully too.
• These are best served immediately while the cheese is still melted and the chips haven't had time to absorb moisture.
• Leftovers can be reheated gently in the oven, but honestly, they're rarely left over.

Save to Pinterest

These nachos are the kind of recipe that gets better the more you make them, not because the technique changes, but because you learn what your kitchen does and how to adjust for it. Once you've made them twice, you'll know them by heart.

Recipe Questions & Answers

→ How can I make this dish gluten-free?

Use gluten-free tortilla chips and verify that all other ingredients, like broth and spices, do not contain gluten to maintain gluten-free status.

→ What can I substitute for ground beef?

Cooked lentils or plant-based mince make excellent vegetarian alternatives that absorb the spices well.

→ How do I achieve a crispy topping?

Bake the assembled nachos just until the cheese melts and bubbles, avoiding overheating to keep chips crisp.

→ Can I prepare guacamole ahead of time?

Guacamole is best served fresh, but you can prepare it an hour ahead and cover tightly with plastic wrap to minimize browning.

→ What drinks pair well with this dish?

A crisp lager or a classic margarita complements the bold Tex-Mex flavors perfectly.

→ How can I adjust the spice level?

Omit or reduce jalapeño slices and chili powder for milder flavor, or add extra to increase heat.