Baked Nachos with Ground Beef and Cheese

Guacamole and tomato salsa can be homemade or store-bought for convenience.

Ingredients

For the Beef

• 500 g ground beef
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 3 teaspoons sweet paprika
• 3 teaspoons ground cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1 cup beef broth or water
• 1/2 cup tomato passata

For the Guacamole

• 1 avocado
• 1/2 clove garlic, minced
• 1 teaspoon lime juice
• Salt, to taste

For the Tomato Salsa

• 1 teaspoon olive oil
• 1/2 clove garlic, minced
• 1/2 tomato, diced
• 1/2 cup tomato passata
• 1/4 red onion, chopped
• Salt and pepper, to taste
• A pinch of sugar (optional)
• 1 teaspoon cornstarch (optional, if needed to thicken)

Additional Ingredients

• 400 g corn tortilla chips
• About 150 g cheddar cheese, grated
• Pickled jalapeño peppers
• Yogurt
• Cilantro, for garnish

Preparation

For the Beef:

1. Heat a large skillet with 2 teaspoons of olive oil. Add minced garlic and sauté briefly.
2. Add the ground beef and cook over medium-high heat, breaking it up with a spoon, for about 7 minutes until browned.
3. Season with salt, pepper, sweet paprika, cumin, cinnamon, cayenne pepper, and oregano. Stir frequently and cook for about 3 minutes.
4. Pour in the beef broth or water, bring to a boil. Cover and simmer for about 10 minutes.
5. Stir in the tomato passata, mix well, cover, and simmer for another 20 minutes until the meat is tender and the sauce is thickened. If needed, simmer uncovered to reduce excess liquid.

For the Guacamole:

1. Scoop out the avocado flesh into a bowl. Add minced garlic, lime juice, and salt. Mash with a fork until smooth.

For the Tomato Salsa:

1. Heat olive oil in a saucepan. Add minced garlic and diced tomato. Season with salt, pepper, and a pinch of sugar. Sauté for about 3 minutes.
2. Stir in the tomato passata, mix well, and bring to a boil. If the salsa is too thin, mix 1 teaspoon of cornstarch with a little water and stir into the salsa to thicken.
3. Remove from heat and stir in chopped red onion.

Baking:

1. Preheat the oven to 200°C (400°F).
2. Arrange a portion of tortilla chips on a baking dish lined with parchment paper. Top with the cooked ground beef and sprinkle with grated cheddar cheese.
3. Bake for about 5 minutes until heated through and the cheese is melted.
4. Remove from the oven, top with a dollop of yogurt and garnish with pickled jalapeños and cilantro.
5. Serve with guacamole and tomato salsa.