Personal Nachos with Spicy Guacamole

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It’s National Nachos day! And Saturday the 14th is National Spicy Guacamole day. What great days to combine!

Rumor has it that after a long day of shopping, a group of U.S. army wives stationed in Mexico, stopped into a restaurant after the kitchen had closed. They asked is they could please have a snack, so Nacho, the head waiter, went into the kitchen and heated up some tostada fried into triangles with cheese and slices of jalapeño and served it with sauce. The women loved it and often ordered the “Nacho special”.

And what goes better to dip them in? Why guacamole, of course!

Here is a great recipe that creates a dish of nachos for each person! Everyone can choose their own topping if they want – like I love jalapeños, my husband does not.

personal nachos

And to dip them in – that flavorful avocado dip, guacamole – spicy guacamole!

Here’s how you do it!

Start by lightly oiling the pans and pre-heating the oven to 350° – Prepare all the toppings.

nachos

Next, cook the beef. Brown it in a heavy skillet on medium heat. Mince the chipotle and it with all the remaining spices and the adobo sauce to the skillet with the meat. Simmer gently adding water as needed for about 20 minutes.

While the meat is cooking, place the peppers on the grill, in the broiler or in a heavy skillet or grill pan. Grill until skins are charred.

Place them in a paper bag and let them sit for about 15 to 20 minutes to cool.

Now build your nachos. Everyone wants to get some topping on every single bite. Bare chips are not acceptable!!

Set a loose layer of chips on the bottom.

Add a layer of each topping.

nachos

Add a few chips on top of that and layer more toppings.

Go as high as you like! I did two layers, but I think I could have eaten three!

Place the pans on the center rack in the oven with a cookie sheet on the rack below. The cookie sheet is to catch anything that drips out of the pan so it doesn’t go onto the oven.

While the nachos are baking, make the guacamole.

Rinse the peppers under cold water and gently rub the skins off. You can clean out the seeds now or leave them for a spicier guac.

Place all of the ingredients into a marble mortar and mash everything together with the pestle. If you don’t have a mortar and pestle, the back of a spoon in a deep bowl will work.

Take the nachos from the oven and garnish with green salsa, sour cream and avocado slices.

nachos

Portion the guacamole into individual bowls

and serve with hot nachos! We at them for dinner.

nachos

5 from 1 vote
nachos
Personal Nachos with Spicy Guacamole

Individual pans of nachos with personalized toppings, served with spicy guacamole made the traditional way.

Course: Appetizer, dinner, lunch, Main Course, main dish
Cuisine: Mexican
Keyword: avocado, beef, cheese, chipotle, jalepeno, serrano, tortilla chips
Servings: 4 people (about)
Author: HelenFern
Ingredients
Nachos
  • 6 cups tortilla chips (about - depends on how much you eat and how big your pan is!
  • 1 pound ground beef
  • 1 teaspoon chipotle adobo sauce
  • 1 teaspoon garlic salt
  • 2 cloves garlic, crushed
  • 1 teaspoon lemon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon cumin
Spicy Guacamole
  • 1 medium serrano pepper roasted
  • 1 large jalapeño  roasted
  • 1/4 cup chopped cilantro
  • 1 large lime, juiced
  • 1 Tablespoon minced, white onion
  • 2 medium avocados
Toppings
  • shredded cheese
  • black beans or pinto beans
  • black olives
  • sliced, pickled jalapeño 
  • chopped onion
  • parsley or cilantro
Instructions
  1. Start by lightly oiling the pans and pre-heating the oven to 350° - Prepare all the toppings.

  2. Next, cook the beef. Brown it in a heavy skillet on medium heat. Mince the chipotle and it with all the remaining spices and the adobo sauce to the skillet with the meat. Simmer gently adding water as needed for about 20 minutes.

  3. While the meat is cooking, place the peppers on the grill, in the broiler or in a heavy skillet or grill pan. Grill until skins are charred.

  4. Place them in a paper bag and let them sit for about 15 to 20 minutes to cool.

  5. Now build your nachos. Everyone wants to get some topping on every single bite. Bare chips are not acceptable!! 

  6. Set a loose layer of chips on the bottom.

  7. Add a layer of each topping.

  8. Add a few chips on top of that and layer more toppings.

  9. Go as high as you like! I did two layers, but I think I could have eaten three!

  10. Place the pans on the center rack in the oven with a cookie sheet on the rack below. The cookie sheet is to catch anything that drips out of the pan so it doesn't go onto the oven.

  11. While the nachos are baking, make the guacamole.

  12. Rinse the peppers under cold water and gently rub the skins off. You can clean out the seeds now or leave them for a spicier guac.

  13. Place all of the ingredients into a marble mortar and mash everything together with the pestle. If you don't have a mortar and pestle, the back of a spoon in a deep bowl will work.

  14. Take the nachos from the oven and garnish with green salsa, sour cream and avocado slices.

  15. Portion the guacamole into individual bowls and serve with hot nachos! We at them for dinner. 

Recipe Notes

© Copyright 2020 The Lazy Gastronome

© Copyright 2020 The Lazy Gastronome

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4 Responses to Personal Nachos with Spicy Guacamole

  1. Irene says:

    Yummy recipes for Nacho Day!

  2. 5 stars
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    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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