Mexican Nachos Recipe | Appetizer Recipes | PBS Food

Bury your chips in layers of melty cheese, beans, radishes, cilantro, jalapenos, and avocado. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)


Yield: 4 servings


  • 1/2 white onion, diced 
  • 1/2 pound ground beef
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon salt
  • 4 cups corn or flour tortilla chips
  • 1 cup canned black beans
  • 2 cups shredded Mexican cheese (I used a blend of Monterey Jack, Pepper Jack and cheddar)
  • 1 jalapeño, sliced
  • 1 ounce cotija cheese, crumbled
  • 2 radishes, thinly sliced
  • 1/2 avocado, diced 
  • Handful of cilantro, leaves picked


  1. Preheat the oven to 300 degrees F. In a medium sauté pan, set over medium heat, add a teaspoon of olive oil. When the oil is hot, add the diced onion and cook until translucent, about 2 to 3 minutes. Add the ground beef and break it up with a wooden spoon. Sprinkle the ground beef with the ground cumin, ancho chile powder and salt; give it a mix and cook until the beef turns browned, about 5 to 7 minutes. Take off the heat and set aside. 
  2. On a oven-proof plate or baking sheet, add one thin layer of chips. Top with a few tablespoons of ground beef, beans and cheese. Add another layer of chips and then repeat with however many layers you like (I did about 3 layers). Transfer to the oven and bake until the cheese is just melty, about 10 minutes. 
  3. Top the nachos with sliced jalapeño, cotija cheese crumbles, radishes, diced avocado and cilantro.
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