This Tostada Nachos With Beef is classic comfort food you must know about. Nothing beats the deliciousness of this quick snack. It’s the perfect snack to serve to your friends.
Tostada Nachos With Beef
Print RecipeIngredients
- Beef Ingredients
- Drizzle of olive oil
- 1 pound of lean ground beef
- ½ medium yellow onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of chilli powder
- 2 teaspoons of ground cumin
- 1 teaspoon of dried oregano
- ¼ teaspoon of cayenne
- 1 canned chipotle in adobo, minced
- ¾ cup of store-bought red salsa
- 1 teaspoon of masa harina
- Kosher salt and black pepper, to taste
- 1 tablespoon of fresh lime juice
- Guacamole Ingredients
- 1 avocado, peeled, pitted, and coarsely chopped
- 1 jalapeno, seeded if desired, and minced
- 2 generous tablespoons of chopped fresh cilantro
- 1 clove of garlic, minced
- Pinch of ground cumin
- 1 teaspoon or so of fresh lime juice
- Kosher salt, to taste
- Nacho Ingredients
- Canola or vegetable oil for frying
- 6 corn tortillas
- Kosher salt
- 1 15-ounce can of refried beans
- 8 ounces of brick of cheddar cheese, shredded
- Sour cream
- Pickled jalapeno slices
- Salsa, if desired
Instructions
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Add the beef and cook, crumbling it as you go until no traces of pink remain.
- Add the onion and cook until the onion has softened and is translucent, stirring often.
- Add the garlic, chilli powder, cumin, oregano, cayenne, and chipotle. Stir to thoroughly coat the beef and onion with the spices and cook out the garlic for about 1 minute.
- Reduce the heat to medium and add the salsa. Stir to combine and thicken a little. It will come together very quickly. Now quickly stir in the masa harina, salt and pepper to taste, and the lime juice. Shut off the heat.
- Add the avocado to a mixing bowl, then add the jalapeno, cilantro, garlic, cumin, lime juice, and salt.
- Using a fork, mash it all together to your desired consistency. I like mine to stay a little chunky.
- Taste and adjust seasoning if necessary. If not using right away, cover with plastic wrap and make sure the plastic wrap is directly touching the top of the guacamole.
- Preheat your oven to 375 degrees Fahrenheit. Heat up about an inch or so of canola oil in a large deep-sided skillet. Cut each tortilla in half, so you have a total of 12 half-moons.
- When the oil is ready, fry the tortilla halves, in batches if necessary, until golden brown and crispy. You’ll know it’s about there when the bubbles start subsiding.
- Remove the tortillas with a spider or slotted spoon to a paper towel-lined plate and sprinkle with salt. Let them cool until you can handle them.
- Transfer the refried beans to a small mixing bowl and thin with a bit of water, just enough so they can be stirred easily with a spoon. Get a mini offset spatula or butter knife to spread each tortilla half with a nice amount of refried beans.
- Line them all up on a baking sheet. Carefully spoon the beef onto each nacho and lightly press it into the beans to ensure it doesn’t fall off when you transfer the baking sheet to the oven.
- Feel free to mound up the beef here. Now evenly sprinkle the cheese over the nachos.
- Carefully slide the baking sheet into the oven and bake for 5 to 10 minutes until the cheese is melted and bubbling a little. Remove the nachos and dollop the top of each with guacamole, sour cream, and a few jalapeno slices.
- Dot with salsa if desired. Serve immediately.
