Spicy Beef Nachos Supreme

The first time I made these nachos for a Super Bowl party, my friend Sarah literally stood over the platter and ate half before I could even bring them to the living room. I've never seen someone abandon all self control so completely over a plate of food.

Last summer we made these for my daughter's graduation party and I had to triple the recipe. Watching teenagers suddenly stop texting and actually engage with each other over a shared platter of food was pretty magical.

Ingredients

• 1 lb ground beef: The foundation of everything. I always opt for 85/15 ratio for maximum flavor without too much grease.
• 1 tbsp olive oil: Just enough to get those aromatics going without adding unnecessary fat.
• 1 small onion, finely chopped: The sweetness it adds as it caramelizes balances all that spice perfectly.
• 2 cloves garlic, minced: Fresh garlic makes such a difference here. Don't even think about using the jarred stuff.
• 1 jalapeño, finely chopped: Keep some seeds if you like it spicy. Remove them all if you're feeding a crowd with varying heat tolerance.
• 2 tsp chili powder: Not just for heat. This adds that classic deep red color and earthy base flavor.
• 1 tsp ground cumin: The secret ingredient that makes people ask what's in your seasoning blend.
• 1/2 tsp smoked paprika: This adds an almost bacon-like smokiness that takes things to the next level.
• 1/2 tsp cayenne pepper: Optional but recommended if you want that nice afterburn.
• 1/2 tsp salt and 1/4 tsp black pepper: Enough to season without overpowering all those other spices.
• 1/4 cup tomato sauce: Just enough to bind everything together into a cohesive beef mixture.
• 10 oz tortilla chips: Restaurant style chips work best because they're sturdy enough to hold all the toppings.
• 2 cups cheddar and 1 cup Monterey Jack cheese: The combo gives you perfect meltability and sharp flavor.
• 1/2 cup black beans: They add creaminess and protein. Rinse them well or your nachos will look gray.
• 2 ripe avocados: Give them a gentle squeeze. If there's no give at all, they need more time.
• 1 tbsp lime juice: This brightens the entire guacamole and keeps it from turning brown too quickly.

Instructions

Get your oven ready:

Preheat to 400°F and grab your largest rimmed baking sheet or that oven safe platter you never use.

Build your flavor base:

Heat the olive oil in a large skillet over medium heat and cook the onion, garlic, and jalapeño for 2-3 minutes until they're fragrant and softened.

Cook the beef:

Add the ground beef and break it apart with a wooden spoon. Let it brown completely before draining any excess fat.

Add all those spices:

Sprinkle in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Pour in the tomato sauce and let it simmer for 2-3 minutes until everything smells incredible.

Layer it all up:

Spread those chips across your baking sheet, pile on the seasoned beef, and scatter the beans and both cheeses everywhere.

Melt it together:

Bake for 8-10 minutes until the cheese is bubbling and starting to brown in spots. Keep an eye on it because cheese goes from perfect to burned fast.

Make the guacamole while you wait:

Mash those avocados in a bowl until they're as smooth or chunky as you like, then fold in the tomato, onion, cilantro, lime juice, salt, and pepper.

Finish with the fresh stuff:

Pull the nachos from the oven and immediately top with diced tomatoes, olives, and green onions while everything's still hot.

Pin It

My husband proposed to me on a random Tuesday over a plate of nachos at our neighborhood Mexican restaurant. Something about sharing messy finger food just makes everything feel easier and more real.

Making Ahead Without Sacrifice

You can absolutely cook the beef mixture up to two days ahead and store it in the refrigerator. Reheat it gently while you're prepping everything else. The guacamole can be made a few hours ahead too. Press plastic wrap directly onto the surface to keep it from browning. But don't assemble the whole platter until you're ready to bake.

Cheese Selection Secrets

I've learned the hard way that pre-shredded cheese has anti caking agents that prevent it from melting smoothly. Buy blocks and shred them yourself if you have the time. Also, freshly shredded cheese melts faster and more evenly, so you'll get that perfect cheese pull in every bite.

Chip Strategy for Maximum Crunch

The biggest mistake people make is using thin, fragile chips that turn to mush the second they hit any moisture. Look for thick, sturdy restaurant style chips. If you're worried about soggy nachos, try this restaurant trick: layer half the chips with half the toppings, then repeat. Every chip gets properly coated that way.

• Serve with extra lime wedges on the side
• Keep the hot sauce within reach
• Have plenty of napkins ready because this is messy

Pin It

There's something about a massive platter of nachos that makes everyone gather around. Food that brings people together is always the best kind.

Recipe Questions

→ How can I reduce the spiciness in this dish?

Remove the seeds from the jalapeño and adjust the amount of chili powder or cayenne pepper to suit your heat preference.

→ Can I prepare this dish ahead of time?

Yes, the beef mixture and guacamole can be prepared in advance. Assemble and bake the nachos just before serving to keep chips crispy.

→ What are good substitutions for ground beef?

Ground turkey or plant-based meat alternatives work well as lighter or vegetarian-friendly options.

→ How do I keep the chips from getting soggy?

Layer chips and toppings in two batches and bake immediately after assembly to maintain crispiness.

→ What drinks pair well with this dish?

A crisp Mexican lager or a classic margarita complements the spicy and savory flavors nicely.