Beef Nachos

Name: Beef Nachos
Total time: 40 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon minced jalapeño peppers, (from 1 pepper (seeded; see note)); 2 scallions, (light and dark green parts, thinly sliced); 1 small clove garlic, (minced); 2 tablespoons fresh cilantro leaves; ¼ teaspoon salt; 1 tablespoon lime juice, (from 1 lime); 2 small ripe tomatoes, (about ¾ pound (340 g), cored and diced); 1 tablespoon vegetable oil; 1 small yellow onion, (finely chopped); 1 large clove garlic, (minced); 1 lb (90 to 93%) lean ground beef; 2 tablespoons chili powder; ½ teaspoon dried oregano; 1 teaspoon ground cumin; ¼ teaspoon cayenne pepper; ¼ teaspoon salt; 1 tablespoon tomato paste; 1 (10-oz) bag tortilla chips; 1 pound (16 oz) shredded Mexican blend cheese (4 cups); 2 jalapeño peppers, (thinly sliced into rounds (optional)); Lime wedges; Sour cream; Homemade or store-bought guacamole

Get ready for game day or spice up weeknight dinners by whipping up a batch of cheesy beef nachos, piled high for maximum deliciousness.

⏱️ 40 min 🔪 Prep: 20 min 🔥 Cook: 20 min 📊 Medium 👁️ 32 views

👨‍🍳 Start Cooking

Foto: Once Upon a Chef

Ingredients

6 servings

1 tablespoon minced jalapeño peppers, (from 1 pepper (seeded; see note))
2 scallions, (light and dark green parts, thinly sliced)
1 small clove garlic, (minced)
2 tablespoons fresh cilantro leaves
¼ teaspoon salt
1 tablespoon lime juice, (from 1 lime)
2 small ripe tomatoes, (about ¾ pound (340 g), cored and diced)
1 tablespoon vegetable oil
1 small yellow onion, (finely chopped)
1 large clove garlic, (minced)
1 lb (90 to 93%) lean ground beef
2 tablespoons chili powder
½ teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon salt
1 tablespoon tomato paste
1 (10-oz) bag tortilla chips
1 pound (16 oz) shredded Mexican blend cheese (4 cups)
2 jalapeño peppers, (thinly sliced into rounds (optional))
Lime wedges
Sour cream
Homemade or store-bought guacamole

Steps

In a small bowl, add the jalapeño pepper, scallions, garlic, cilantro, salt, lime juice, and tomatoes. Stir to combine and set aside.
Heat the oil in medium skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook 1 minute more; do not brown. Add the beef, chili powder, oregano, cumin, cayenne pepper, salt, and tomato paste. Increase the heat to medium high and cook, breaking up the meat with a wooden spoon, until it is no longer pink, 4 to 5 minutes.
Preheat the oven to 400°F (205°C) and set an oven rack in the middle position. Line a rimmed baking sheet with parchment paper. Spread half of the chips in an even layer; sprinkle half of the beef mixture over the chips and cover evenly with 2 cups (226 g) of the cheese and half of the jalapeño slices. Repeat with the remaining chips, beef mixture, cheese, and jalapeños. Bake until cheese is melted, 7 to 10 minutes. Remove the nachos from the oven and serve them right on the baking sheet with the salsa and optional garnishes.