Ingredients
Beef Mixture
- 1 tablespoon avocado oil
- 1 pound 90–93% lean ground beef
- 1 package of clean taco seasoning (reserve ½ tsp for queso)
Nacho Base
- 5-6 ounces sturdy tortilla chips
- 1 15 oz. can black beans (drained and rinsed)
- 2 cups shredded colby jack cheese (or goat cheddar, or dairy-free alternative)
- 1 cup diced red onion (½ large onion)
- 1 cup diced red bell pepper (1 large pepper)
- 1 cup fresh corn kernels (from 1-2 medium cobs, cut off the cob)
- 1 7 oz can sliced pickled jalapeño (or fresh if preferred)
Toppings and Garnishes
- 1 large avocado (diced)
- ½ cup pico de gallo
- ¼ cup chopped cilantro
- 2 green onions (thinly sliced)
- Lime wedges (for serving)
Greek Yogurt Lime Crema
- ½ cup plain Greek yogurt
- 2 tablespoons lime juice
- Pinch of salt
High-Protein Cottage Cheese Queso
- 1 cup full-fat cottage cheese
- ½ teaspoon reserved taco seasoning (or more to taste)
- 1 10 oz can of tomatoes with green chiles (well drained and divided)
- ½ cup shredded colby jack cheese (or goat cheddar)
- 2–4 tablespoons water or milk of choice (as needed to thin)
Instructions
- Cook the Ground Beef: Heat a large skillet over medium heat. Add avocado oil and ground beef. Cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes.
- Season the Beef: Stir in the taco seasoning (reserve ½ teaspoon for queso) and water according to package directions. Simmer for 1–2 minutes until thickened and saucy. Remove from heat and set aside.
- Prepare Greek Yogurt Lime Crema: In a small bowl, whisk together Greek yogurt, lime juice, and a pinch of salt until smooth and drizzle-able. Adjust lime and salt to taste. Refrigerate until ready to serve.
- Make High-Protein Cottage Cheese Queso: In a blender, combine cottage cheese, reserved taco seasoning, and ½ cup drained tomatoes. Blend until smooth and creamy, adding 1–2 tablespoons of water if needed. Transfer to a small saucepan, stir in shredded cheese, and warm over low heat, stirring constantly until cheese melts and queso is smooth and warm but not boiling. Adjust consistency by whisking in additional warm water or milk 1 tablespoon at a time if needed.
- Finish Queso: Remove from heat. If the queso seizes, blend briefly again. Taste and adjust seasoning. Stir in remaining drained tomatoes for chunkiness. Set aside.
- Assemble Nachos in Air Fryer Basket: Line the air fryer basket with two overlapping pieces of parchment paper in an X shape, trimming so it does not touch the heating element. Layer about one-third of tortilla chips covering the bottom, then scatter one-third of taco-seasoned beef, black beans, cheese, red onion, bell pepper, corn, and jalapeños. Repeat layering 1–2 more times to create 2–3 total layers, filling about ¾ up the basket to allow even cooking.
- Air Fry Nachos: Air fry at 360°F for 4–7 minutes, checking after 4 minutes. Cook until cheese is melted and top chips are golden at the edges. Avoid overcooking to prevent burning.
- Serve: Carefully lift the parchment paper to transfer nachos to a serving platter. Top immediately with diced avocado, pico de gallo, a drizzle of Greek yogurt lime crema, queso, chopped cilantro, and green onions. Serve with lime wedges alongside. Enjoy immediately.
Notes
- Line the air fryer basket with parchment paper to prevent sticking and make transferring easier.
- Do not overfill the air fryer basket to ensure even cooking and melty cheese.
- If queso thickens too much, thin with warm water or milk for a smooth drizzle consistency.
- Use dairy-free cheese alternatives for a vegan or dairy-free version, adjusting seasonings accordingly.
- The recipe serves well as a hearty appetizer or light meal for six people.
- Reserve some taco seasoning from the beef mixture to add flavor depth to the queso sauce.
- Adjust jalapeño quantity based on spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Air Frying
- Cuisine: Mexican
- Diet: Low Fat
