Course: Appetizer
Cuisine: Tex-Mex
These Southwest Fiesta Nachos are a flavor explosion! Layers of crunchy nacho chips topped with spicy beef, melted cheddar cheese, fresh salsa, and creamy guacamole. This dish is perfect for game day or any gathering, guaranteed to impress your guests.
TIME
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
SERVINGS
Servings: 4-6
Calories: 350 per serving
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1 bag corn tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup fresh salsa
- 1 cup guacamole
- 1/2 cup sour cream
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- 1. Preheat the oven to 350°F (175°C).
- 2. In a skillet over medium heat, cook the ground beef until no longer pink. Drain any excess fat and then stir in the taco seasoning. Cook for another 2-3 minutes until well combined.
- 3. Arrange the tortilla chips on a large baking sheet in an even layer.
- 4. Spread the seasoned beef evenly over the chips, then sprinkle with shredded cheddar cheese.
- 5. Place the baking sheet in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
- 6. Remove from the oven and top with fresh salsa, dollops of guacamole, and sour cream. Sprinkle with black olives, chopped cilantro, and a squeeze of lime juice.
- 7. Season with salt and pepper to taste.
- 8. Serve immediately and enjoy the Southwest Fiesta Nachos!
Cooking Notes
- Feel free to customize the toppings according to your preference, such as adding jalapeños for some extra heat or diced tomatoes for freshness.
Beer, Wine, Cocktail Pairings
- Beer Pairing: A crisp and hoppy IPA would complement the spicy beef and bold flavors in this dish.
- Wine Pairing: An off-dry Riesling or a fruity Zinfandel would pair nicely with the mix of spicy and creamy toppings on these nachos.
- Cocktail Pairing: A classic Margarita on the rocks with a salted rim would be a refreshing and citrusy companion to the Southwest Fiesta Nachos.
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