Classic Tex-Mex Nachos with Seasoned Ground Beef and Jalapeños

Steps

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Seasoned Ground Beef Nachos with Jalapeños

1. Preheat the oven to 425°F and line a large rimmed baking sheet with foil. 10 min
2. In a small bowl, combine 1½ teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried oregano, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. 3 min
3. Shred 10 oz sharp cheddar and 6 oz Monterey Jack on the large holes of a box grater and toss together in a bowl. 6 min
4. Thinly slice 3 jalapeños into rounds and set aside. 3 min
5. Timing-sensitive step. Heat 1 teaspoon neutral oil in a large skillet over medium-high; add 1 pound ground beef and cook, breaking it up, until no pink remains, about 6 minutes. 6 min
6. Timing-sensitive step. Drain excess fat, then stir in the spice blend and 3 tablespoons water; cook 1–2 minutes until the liquid absorbs and the beef is glossy and well-coated. 2 min
7. Spread the 12 oz of tortilla chips in a single, slightly overlapping layer across the prepared baking sheet. 2 min
8. Scatter the seasoned beef evenly over the chips, then distribute the shredded cheese blend on top, followed by the fresh jalapeño rounds and pickled jalapeño slices (optional). 3 min
9. Bake at 425°F for 8–10 minutes until the cheese is fully melted and the edges of the chips are just beginning to darken. 9 min
10. Remove the nachos from the oven and immediately top with dollops of guacamole, sour cream, and pico de gallo; serve directly from the pan. 2 min

Fresh Pico de Galloside

1. Seed and finely dice 4 roma tomatoes, finely dice ½ white onion, and seed and mince 1 fresh jalapeño. 8 min
2. Finely chop ¼ cup fresh cilantro and juice 2 limes to yield 2 tablespoons lime juice. 3 min
3. Combine the tomatoes, onion, jalapeño, and cilantro in a bowl; add 2 tablespoons lime juice and ½ teaspoon kosher salt and stir to combine. 2 min
4. Taste and adjust salt if needed, then let the pico sit at room temperature for at least 10 minutes before serving so the flavors meld. 10 min

Chunky Guacamole and Sour Creamsauce

1. Halve, pit, and scoop 3 ripe Hass avocados into a medium bowl; juice 2 limes to yield 2 tablespoons lime juice and mince 1 garlic clove. 5 min
2. Chop 2 tablespoons fresh cilantro. 2 min
3. Using a fork, mash the avocados to a chunky texture, then fold in the minced garlic, 2 tablespoons lime juice, ½ teaspoon kosher salt, and 2 tablespoons cilantro. 3 min
4. Press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate until ready to serve, up to 1 hour. 10 min
5. Transfer the guacamole to a serving bowl and spoon ¾ cup sour cream into a separate small bowl; serve both alongside the finished nachos. 2 min