Air Fryer Nachos (VIDEO)
The best part about Air Fryer Nachos is the perfect layers of chips and toppings that you can build in the rectangular basket - it's the perfect party food without the mess!
Servings: 4
Equipment
Ingredients
- ½ tablespoon neutral oil
- 1 pound 80/20 ground beef
- 1 tablespoon taco seasoning
- 1 bag thick cut tortilla chips
- 3 cups shredded Mexican Cheese or equal parts cheddar and Monterey jack cheese
- 1 cup canned black beans rinsed and drained
- 1 large jalapeno thinly sliced
- 1 cup white onion diced
- ½ cup sliced black olives
Fresh Toppings
- ½ cup tomatoes diced
- ½ cup pickled jalapenos
- ¼ cup cilantro chopped
- ¼ cup salsa salsa verde or salsa rojo
- ¼ cup sour cream
- 1 cup Guacamole
Instructions
- Heat the neutral oil in a pan over medium high heat. Add the ground beef and cook until browned, breaking the beef up into small pieces. Add the taco seasoning and continue cooking until no visible water remains and the beef crackles in its residual fat and is a deep brown, about 5-6 minutes.
- Preheat the air fryer to 375F. Place a large piece of parchment paper or air fryer basket liner on the tray then add a layer of chips spaced out so no gaps are visible. Layer with 1 cup of cheese, then a third of the ground beef, beans, jalapenos, onions and olives. Repeat 2 more times with the remaining chips, cheese, beef, beans, jalapenos, onion, and olives
- Air fry the nachos at 375F for 7-10 minutes until the cheese is melted. Use a pair of spatulas to carefully bring the nachos out of the air fryer basket and onto a plate. Top with fresh tomatoes, pickled jalapenos, cilantro, salsa, sour cream, and guacamole.
Video
Notes
- Adjust the ingredients to your liking! This recipe is highly customizable to your preferences - you can use any kind of ground meat you prefer, use the vegetable toppings you prefer, and top with what you like (I like salsa, sour cream, and guacamole but you don't need to use all three!)
- The air fryer is my favorite way to make nachos because the air fryer basket is perfect for layering - I like to start with a layer of nachos, topped with cheese and then the vegetables, and repeat it at least 2 more times (for a total of 3 layers). It makes it so every chip has some meat, cheese, and vegetables - no naked chips in my nachos!
- I recommend using thick cut (also labeled "restaurant style") tortilla chips beause they are thicker and will hold up better under the weight of the beef, cheese, and vegetables. If you prefer using thin cut chips, note that they may break.
- Storage - Nachos are best eaten fresh. That being said, if you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Note that the chips will become pliable and lose it's crunchiness. Reheat quickly in the microwave until warmed through.
Nutrition
Calories: 723kcal | Carbohydrates: 23g | Protein: 45g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1346mg | Potassium: 1020mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1324IU | Vitamin C: 16mg | Calcium: 1044mg | Iron: 4mg
Recipe Link
Recipe Video