Texas Nachos Tex-Mex Appetizer (Print Version)

Loaded tortilla chips with spiced beef, melted cheese, and vibrant toppings ready in 30 minutes.

# What You Need:

→ Main Components

01 - 7 oz tortilla chips
02 - 7 oz cheddar cheese, shredded

→ Beef Mixture

03 - 9 oz ground beef
04 - 1 small onion, finely chopped
05 - 1 clove garlic, minced
06 - 1 tsp chili powder
07 - ½ tsp ground cumin
08 - ½ tsp paprika
09 - Salt and pepper, to taste

→ Toppings

10 - 1 medium tomato, diced
11 - 1 jalapeño, sliced (optional)
12 - 2 tbsp pickled jalapeños, sliced (optional)
13 - 2 tbsp fresh cilantro, chopped
14 - ¼ cup sour cream
15 - ¼ cup guacamole or sliced avocado

# Directions:

01 - Preheat oven to 400°F for melting the cheese and warming the chips.
02 - Heat skillet over medium heat. Add ground beef and cook until browned, approximately 4–5 minutes. Drain excess fat if necessary.
03 - Add chopped onion and minced garlic to the skillet. Sauté for 2–3 minutes until softened and fragrant.
04 - Stir in chili powder, cumin, paprika, salt, and pepper. Continue cooking for 1 minute to blend flavors. Remove from heat and set aside.
05 - Arrange half the tortilla chips on a large baking sheet or oven-safe platter. Sprinkle with half the shredded cheese and half the seasoned beef. Create a second layer with remaining chips, cheese, and beef mixture.
06 - Bake in preheated oven for 8–10 minutes, or until cheese is completely melted and bubbly.
07 - Remove from oven. Top generously with diced tomato, fresh and pickled jalapeños, cilantro, sour cream, and guacamole. Serve immediately while hot and crispy.

# Insider Tips:

01 -
  • The contrast between hot melted cheese and cool fresh toppings hits every craving at once
  • Everything comes together in 30 minutes but tastes like you spent all afternoon on it
  • Its impossible to eat this without someone reaching for seconds
02 -
  • Layer the cheese and beef between chips, not just on top, or you will end up with naked chips underneath
  • Add cold toppings after baking, never before, or you will end up with soggy tomatoes and warm sour cream
  • Let the nachos rest for 2 minutes after baking so the cheese sets slightly and toppings stay put
03 -
  • Use a rimmed baking sheet to contain any cheese that bubbles over
  • Line the pan with parchment paper for effortless cleanup afterward

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