Texas Nachos Tex-Mex Appetizer (Printable)

Loaded tortilla chips with melted cheese, spiced beef, and vibrant toppings

# What You'll Need:

→ Base Ingredients

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

→ Fresh Toppings

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

# How To Make It:

01 - Preheat oven to 400°F for optimal melting.
02 - Heat skillet over medium heat. Add ground beef and cook 4–5 minutes until browned. Drain excess fat.
03 - Add chopped onion and garlic to the beef. Sauté 2–3 minutes until softened and fragrant.
04 - Stir in chili powder, cumin, paprika, salt, and pepper. Cook 1 minute to blend flavors. Remove from heat.
05 - Layer half the tortilla chips on a large baking sheet. Top with half the cheese and half the beef mixture. Repeat with remaining chips, cheese, and beef.
06 - Bake 8–10 minutes until cheese is fully melted and bubbly. Watch closely to prevent burning.
07 - Remove from oven. Top with diced tomato, fresh and pickled jalapeños, cilantro, sour cream, and guacamole. Serve immediately while hot.

# Expert Tips:

01 -
  • The combination of seasoned beef and melted cheese creates that irresistible Tex-Mex comfort food vibe
  • Everything comes together in just 30 minutes, making it perfect for unexpected guests or weeknight cravings
02 -
  • Never skip the layering technique, as piling everything on at once results in soggy chips and uneven cheese distribution
  • Let the beef mixture cool slightly before assembling, or the heat will make the chips soggy before they even hit the oven
03 -
  • The secret is getting every single chip covered with some topping, so do not be shy when distributing the cheese and beef
  • A sprinkle of cotija cheese on top adds a salty finish that takes these nachos to restaurant quality

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