נאצ'וס טעון עם סלסה וגוואקמולי טרי

Classic Guacamole:

* 3 ripe avocados

* 1 lime, juiced

* ½ small red onion, finely diced

* 1 Roma tomato, diced

* 2 tbsp cilantro, chopped

* 1 garlic clove, minced (or ½ tsp garlic powder)

* Salt & pepper to taste

* Optional: pinch of cumin or diced jalapeño

Pico de Gallo Salsa:

* 4-5 Roma tomatoes, diced

* 1 small red onion, diced

* 1-2 jalapeños, seeded and diced

* ½ cup cilantro, chopped

* 2 limes, juiced

* Salt to taste

Make the Guacamole:

Mash avocados in a bowl. Stir in lime juice, onion, tomato, cilantro, garlic, salt & pepper. Taste and adjust. Cover with plastic wrap pressed directly on surface to prevent browning. Refrigerate until serving.

Make the Pico de Gallo:

Mix diced tomatoes, onion, jalapeños, cilantro, lime juice, and salt. Let it sit 10 minutes for flavors to meld. Drain excess liquid if watery.

Assemble the Nachos:

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment or foil for easy cleanup.Spread half the chips in an even layer. Top with half the cheese, half the beef/bean mixture, and a sprinkle of diced onion/tomato.Add the remaining chips, cheese, and beef/beans.Bake 8-12 minutes until cheese is bubbly and melted. (Broil 1-2 minutes for extra golden spots if desired—watch closely!)

Finish & Serve:Remove from oven. Immediately scatter fresh toppings: diced tomatoes, red onion, jalapeño slices, cilantro, and a squeeze of lime.Dollop or serve sides on the side: big bowl of guacamole, pico de gallo, sour cream/crema, extra lime wedges, and hot sauce.

Easy Queso Recipe-

Yield: About 3–4 cups (plenty for your nachos + extra for dipping)Prep/Cook: 10–15 minutes