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Home Ground Beef Recipes / Beef Mince Recipes

Special Tostada Nachos With Beef

Tostada Nachos With Beef
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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

Special Tostada Nachos With Beef

Gretel ShawGretel Shaw
Tostadas are my guilty pleasure. When I'm having a bad day, I eat one to make myself feel better. And today, I'm sharing this tostada nachos with beef that you'll like for sure!
5 from 1 vote
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Snack
Cuisine Mexican
Servings 4 people
Calories 878 kcal

Ingredients
 
 

Beef Ingredients

  • Glass bowl of olive oil isolated on white background1 drizzle olive oil
  • Raw meat mince1 pound ground beef (minced beef) - lean
  • Ripe yellow onion on a white background½ medium yellow onion - diced
  • garlic2 cloves garlic - minced
  • Red hot chili pepper powder and half isolated on white background1 tablespoon chili powder (chilli powder in British English)
  • ground cumin2 teaspoons ground cumin
  • Oregano dried in wooden bowl over white1 teaspoon dried oregano
  • Heap of Cayenne pepper¼ teaspoon cayenne pepper
  • Chipotle smoke-dried jalapeno pepper, paths1 medium chipotle chili - in adobo sauce and minced
  • salsa sauce¾ cup salsa
  •  
    1 teaspoon masa harina
  • Kosher salt1 dash Kosher salt - to taste
  • Ground black pepper pile, paths, top1 dash ground black pepper
  • Fresh Ripe Lime1 tablespoon lime juice

Guacamole Ingredients

  • avocados isolated1 medium avocado - peeled, pitted, and coarsely chopped
  • Jalapeno hot pepper1 medium jalapeño - seeded if desired, and minced
  • big bunch of fresh green cilantro isolated2 tablespoons cilantro (coriander) - chopped
  • garlic1 clove garlic - minced
  • ground cumin1 pinch ground cumin
  • Fresh Ripe Lime1 teaspoon lime juice
  • Kosher salt1 pinch Kosher salt - to taste

Nacho Ingredients

  • Vegetable oil3 tablespoons vegetable oil - for frying
  • Pile of corn tortilla chips or nachos isolated on a white background6 medium corn tortillas
  • Kosher salt1 pinch Kosher salt
  • Bowl with brown refried beans paste close up on white background15 ounces refried beans
  • Cheddar cheese block, paths8 ounces cheddar cheese - shredded
  • bowl of sour cream½ cup sour cream
  • Jalapeno hot pepper1 medium jalapeño - pickled and sliced
  • salsa sauce1 cup 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.

Nutrition

Calories: 878kcalCarbohydrates: 49gProtein: 47gFat: 56gSaturated Fat: 21gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 147mgSodium: 1898mgPotassium: 1176mgFiber: 14gSugar: 10gVitamin A: 2217IUVitamin C: 19mgCalcium: 583mgIron: 6mg
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Tags: Mexican
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