Midnight Nachos

Ingredients

• 1 bolsa Tortilla chips (approximately 250-300g)
• 350 g Ground beef
• 1 Small onion (finely chopped)
• 2 cloves Garlic (minced)
• 2 tbsp Taco seasoning
• 1 cup Shredded cheddar cheese
• 0.5 cup Mozzarella cheese
• 1 Medium ripe tomato (diced)
• 0.5 Small red onion (finely chopped)
• Fresh cilantro (chopped, to taste)
• 1 Lime juice (the juice of 1 lime)
• Salt (to taste)
• Sour cream (for serving)
• Guacamole (for serving)

Steps

1. 1

   Prepare the Pico de Gallo by mixing the diced tomatoes, chopped red onion, fresh cilantro, lime juice, and salt to taste in a small bowl. Set aside.

2. 2

   In a large skillet over medium heat, cook the ground beef with the chopped onion and garlic until the meat is well browned and the onion is tender.

3. 3

   Add the taco seasoning to the meat and mix well to combine the flavors.

4. 4

   Sprinkle the shredded cheddar and mozzarella cheese over the meat mixture. Cover the skillet with a lid for a couple of minutes until the cheese is completely melted.

5. 5

   Place the tortilla chips on a large serving platter.

6. 6

   Pour the meat and melted cheese mixture evenly over the tortilla chips.

7. 7

   Top the nachos with the prepared pico de gallo, a dollop of guacamole, and sour cream. Serve immediately while hot.

Notes

For an extra kick, you can add sliced jalapeños as suggested in the comments. Be sure to serve immediately to prevent the chips from getting soggy from the heat of the meat and cheese.

Nutrition per serving

• nachos
• appetizer
• quick dinner
• beef
• cheese
• mexican food
• snack