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Spicy nachos with salsa

Pikantne Snacks Mexican cuisine Dishes for Special Occasions 60 min Easy 15 wyświetleń ~55.48 PLN - (0)
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Description

Spicy nachos with salsa are a stunning, colorful, and very aromatic snack inspired by Mexican cuisine, perfect for New Year's Eve 2025 and other parties. It is a layered composition of crunchy nachos, spicy meat filling with spices, fresh tomato salsa, soft black beans, and gooey cheddar cheese. The dish combines textures — the crunchiness of the chips, the creaminess of the beans and sour cream, and the juiciness of the salsa — while the flavor is bold, slightly tangy from lime, and spicy from jalapeño. Serve on a large platter or in a baking dish immediately after baking, with extra limes and optional guacamole. It looks great on the table — golden chips covered with melted cheese, red accents of salsa, and green sprigs of cilantro catch the eye.

Składniki (19)

Servings:
4
  • Tortilla chips (nachos) 400 g
  • Ground beef 400 g
  • Red onion 150 g
  • Garlic 3 ząbki
  • Tomatoes 2 szt.
  • Jalapeño 2 szt.
  • Fresh cilantro 30 g
  • Lime juice 60 ml
  • Rapeseed oil 30 g
  • Sharp cheddar cheese 200 g
  • Sour cream 18% 150 g
  • Black beans (cooked, drained) 200 g
  • Canned corn (drained) 140 g
  • Red bell pepper 0.7 szt.
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ground cumin 1 łyżeczka
  • ✨ Opcjonalne
  • Avocado (for guacamole) 1 szt.
  • Marinated jalapeños (optional) 30 g
💰 Szacowany koszt dania: ~55.48 PLN (13.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the tomatoes, cilantro, and bell pepper. Dice the tomatoes finely: cut them in half, remove the seed cores if they are very watery, and chop the flesh into about 5 mm cubes. Peel the onion and chop it very finely. Clean the bell pepper of seeds and white membranes, and dice it finely. Cut the jalapeño in half lengthwise, remove or leave the seeds depending on your preferred spiciness, and then chop it very finely.

Ingredients: Tomatoes, Red onion, Red bell pepper, Jalapeño, Fresh cilantro
Use a sharp chef's knife (20 cm) and a cutting board with a non-slip base. If you want less watery salsa, remove some seeds and pulp from the tomatoes.

Salsa

2

In a large bowl, combine the chopped tomatoes, diced onion, bell pepper, jalapeño, and finely chopped half of the cilantro (reserve the remaining for garnish). Add lime juice, 2 g of salt, and 1-2 pinches of pepper. Mix with a fork or spoon for 15-20 seconds, taste, and adjust with salt or lime if necessary. The salsa should have a distinct sweet and sour flavor, with a slight spiciness.

Ingredients: Tomatoes, Red onion, Red bell pepper, Jalapeño, Lime juice, Salt, Black pepper, Fresh cilantro
Use a medium bowl made of stainless steel or glass. If the salsa is too watery, drain some of the juice from the tomatoes using a slotted spoon. The salsa should be kept at room temperature for 15 minutes to allow the flavors to meld.

Meat filling

3

Heat a 26-28 cm skillet over medium heat. Pour in 15 g of oil (1 tablespoon) and wait 30 seconds. Add the chopped onion (150 g) and sauté for 3-4 minutes, stirring, until the onion becomes translucent and slightly golden. Add the crushed garlic (15 g) and sauté for 30-40 seconds until fragrant. Slightly increase the heat, add the ground meat (400 g) breaking it apart with a wooden spoon into small pieces. Cook for 6-8 minutes until the meat completely loses its raw color and starts to brown slightly. Add 2 teaspoons of cumin (2 g), 2 g of salt, and 1 pinch of pepper; mix well and cook for another 1-2 minutes to release the spices' aroma. Taste and adjust seasoning as desired.

Ingredients: Rapeseed oil, Red onion, Garlic, Ground beef, ground cumin, Salt, Black pepper
Use a non-stick or stainless steel pan with a diameter of 26-28 cm. A wooden spoon helps to break up the meat. Do not overcook the meat – it should be juicy, not dry.

Fillings additions

4

Add the drained black beans (200 g) and drained corn (140 g) to the sautéed meat. Mix and heat everything for 2-3 minutes until the ingredients are hot. Check the seasoning: if necessary, add 1/2 teaspoon of salt (about 2-3 g) and possibly more cumin. The filling should be moist but not swimming in sauce.

Ingredients: Black beans (cooked, drained), Canned corn (drained), Ground beef
Use a slotted spoon if the beans were in liquid. Do not overcook the beans to maintain their texture.

Assembly and baking

5

Preheat the oven to 200°C (top and bottom heat). On a large ovenproof dish or baking sheet, evenly spread 2/3 of the chips (about 270 g) to create a single layer with slight overlaps. Evenly distribute the entire meat and bean filling over the chips. Sprinkle the red paprika (120 g) and corn evenly if you want additional color. Top everything with grated cheddar (200 g) to cover the filling and a bit of the chips at the edges. Scatter the remaining chips (about 130 g) on top and add the remaining cheese for a layered effect. Place in the oven for 6-9 minutes, until the cheese melts and starts to bubble slightly — watch from the 6th minute to ensure the chips don’t burn.

Ingredients: Tortilla chips (nachos), Ground beef, Sharp cheddar cheese, Red bell pepper, Canned corn (drained)
Use a shallow baking dish or a large rimmed baking sheet. Ovens can vary in how they cook — if you have a broil/roast function, turn on the broiler for the last 1-2 minutes, but keep the dish close to observation, as the cheese may burn.

Finishing and serving

6

Remove the nachos from the oven. Spread the fresh salsa (prepared earlier) over the hot nachos. Add dollops of sour cream (150 g) spaced a few centimeters apart and drizzle with a teaspoon of lime juice, if you like. Sprinkle with the remaining chopped cilantro and optionally add slices of pickled jalapeños (optional). If you prepared guacamole, serve it in a bowl on the side for dipping.

Ingredients: Sour cream 18%, Fresh cilantro, Marinated jalapeños (optional), Avocado (for guacamole)
Use a spoon to make dollops of sour cream. Serve immediately after removing from the oven — nachos taste best fresh and hot.

Preparation of guacamole (optional)

7

Cut the avocado (200 g), remove the pit, and scoop the flesh into a bowl with a spoon. Mash with a fork to a creamy yet slightly chunky consistency. Add 1 teaspoon of lime juice (about 10 ml), 1/4 teaspoon of salt (1-2 g), finely chopped 1/4 onion (about 40 g), and 1 tablespoon of chopped cilantro. Mix and taste — season to your liking. Serve in a separate bowl as a side.

Ingredients: Avocado (for guacamole), Lime juice, Salt, Red onion, Fresh cilantro
Use a fork and a small bowl. Guacamole darkens when exposed to air — store it with a piece of the pit or plastic wrap directly on the surface.

Fun Fact

💡

Nachos were created according to family legend in 1943 in the town of Piedras Negras (Mexico) — chef Ignacio 'Nacho' Anaya prepared an improvised snack for some customers using tortillas, cheese, and peppers, which became popular as 'nachos'.

Best for

Sylwester 2025 Impreza Wieczór filmowy Spotkanie towarzyskie

Tips

🍽️ Serving

Serve the nachos immediately after baking, on a large platter so everyone can help themselves. Place small bowls of guacamole and extra pickled jalapeños alongside. Beverages that pair well include beer, margaritas, or chilled soft drinks. If the cheese starts to harden, place the plate in the oven for 1-2 minutes to melt it again.

🥡 Storage

Best consumed immediately. Storing in the fridge will cause the chips to soften. However, if there are leftovers: separate the dry part of the chips from the filling, and store the filling and salsa separately in airtight containers for up to 2 days in the fridge. Reheat the filling in a pan (2-3 minutes) and assemble again on fresh chips.

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