Spicy Beef Nacho Platter (Printable)

Crispy chips topped with spicy beef, melted cheese, and jalapeños, perfect for gatherings and game nights.

# What you'll need:

→ For the Beef

01 - 1 pound ground beef
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon chili powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground cumin
08 - ½ teaspoon cayenne pepper
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ½ cup tomato sauce

→ For the Nachos

12 - 10 ounces tortilla chips, thick-cut
13 - 2 cups shredded cheddar cheese
14 - 1 cup shredded Monterey Jack cheese
15 - 1 fresh jalapeño, thinly sliced
16 - ¼ cup sliced pickled jalapeños
17 - ½ cup sour cream
18 - ½ cup diced fresh tomatoes
19 - ¼ cup chopped fresh cilantro
20 - ¼ cup sliced black olives
21 - 1 lime, cut into wedges

# Directions:

01 - Preheat the oven to 400°F for baking the nachos.
02 - Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened and translucent.
03 - Add minced garlic and cook for 30 seconds until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned completely, about 5–6 minutes.
04 - Stir in chili powder, smoked paprika, cumin, cayenne pepper, salt, and black pepper. Cook for 1 minute to bloom the spices.
05 - Pour in tomato sauce and simmer for 3–4 minutes until the beef mixture is saucy but not watery. Remove from heat.
06 - Arrange half the tortilla chips on a large baking sheet or oven-safe platter. Top evenly with half the seasoned beef and half of each cheese.
07 - Layer the remaining tortilla chips, beef, and cheeses on top. Sprinkle with fresh and pickled jalapeño slices evenly across the surface.
08 - Bake for 8–10 minutes until the cheese is fully melted, bubbly, and beginning to turn golden brown.
09 - Remove from oven and top with diced tomatoes, black olives, and chopped cilantro. Drizzle sour cream over the top or serve on the side.
10 - Serve immediately with lime wedges on the side for squeezing over the nachos.

# Expert Suggestions:

01 -
  • The spicy beef filling gets better if you make it ahead, so last-minute prep is just assembly
  • Thick-cut chips actually hold up under all those toppings instead of turning soggy halfway through
02 -
  • Soggy nachos happen when toppings trap steam, so resist the urge to cover the baking sheet with foil
  • Let the beef cool slightly before layering or the cheese will melt too fast and slide right off the chips
03 -
  • Spread chips in a single layer instead of mounding them so every piece gets cheese
  • Let the beef rest in the pan off the heat for 5 minutes before layering—the flavors meld and it tastes like its been simmering all day

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