Ingredients
- 1 lb of ground beef
- 1/4 cup taco seasoning
- 1/4 cup water
- large bag of tortilla chips
- 16 ounces cheddar or Monterey Jack cheese (shredded)
- 1 cup pico de gallo
- 1 fresh jalapeno, sliced or diced (seeds removed)
- 1/4 cup chopped green onion
- toppings of your liking, including sour cream, red onion, and cilantro
Instructions
- Preheat oven to 350 degrees.
- Meanwhile, cook ground beef over medium heat until no longer pink. Drain the fat.
- In the skillet add taco seasoning and water to the ground beef. Mix to coat well. Cook for 3-5 minutes, stirring occasionally.
- Lay tortilla chips out evenly on a cookie sheet or pan. I use my Lodge pizza pan. Sprinkle with ground beef and cheddar cheese.
- Bake for 5-8 minutes until cheese is melted.
- Top with pico de gallo, fresh jalapeno, green onion and your favorite toppings.
- Serve immediately.
Notes
Freshly shredded cheese melts best and tastes better! Get out that grater. Put in a little arm workout and you’ll be ready in no time.
For the Pico de gallo. It’s simply equal parts tomato and onion. (I love red onion.) Mix with lime juice, cilantro and salt. If you want a quick option. Some grocery stores sell it fresh and ready to grab. Or you can substitute with your favorite jarred salsa. Make it to your preferences.
Nachos are best served immediately. But I do have my preferred heating methods if needed.
Method 1: Place parchment on a baking sheet and carefully slide the nachos onto the parchment. Heat at 350 degrees for just about 4-5 minutes. Check. If needed heat for a little while longer until your preferred temperature.
Method 2: Place nachos into a parchment basket liner and place in the air fryer. Cook at 325 degrees for just 3 minutes. Check. If they are still cold, heat for 2-3 minutes longer. Be sure not to overcook.
You can also substitute ground beef with ground turkey or ground venison.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: Mexican