Moroccan Nachos

By Nargisse Benkabbou

Updated February 8, 2023

  • Johnny Miller for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
40 minutes
Rating
4(410)
Comments
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This Moroccan twist on the much-loved appetizer features kefta, a ground beef (or lamb) mixture seasoned with parsley, cilantro, mint, paprika and cumin, and a spicy-sweet harissa salsa. Both give these nachos an unusual kick that’s as festive as it is comforting. Creamy guacamole, bright with lemon zest and juice, balances everything out. To save time, cook the kefta mixture and prepare the salsa in advance. Using a combination of fresh and canned tomatoes creates a not-too-runny and not-too-chunky consistency that’s ideal for drizzling over a tray of nachos. That said, feel free to swap the fresh tomatoes for half a 14-ounce can crushed tomatoes or vice versa.

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Ingredients

Yield:6 servings 

FOR THE SALSA

  • 1 (14-ounce) can crushed tomatoes 

  • 4 medium tomatoes, cored and quartered

  • 1 small yellow onion (about 6 ounces), peeled and quartered

  • ½ packed cup fresh cilantro 

  • 3 tablespoons lemon juice

  • 2 to 4 teaspoons harissa, according to taste 

  • 2 garlic cloves, peeled and roughly chopped 

  • 1 tablespoon honey

  • 2 teaspoons ground cumin

  • 1 teaspoon fine sea salt, plus more to taste 

FOR THE GUACAMOLE

  • 2 ripe avocados

  • 1 tablespoon chopped fresh cilantro

  • 1 teaspoon lemon zest (from about 2 lemons) 

  • 1 tablespoon lemon juice, plus more to taste 

  • ½ teaspoon fine salt, plus more to taste

FOR THE KEFTA

  • 1 pound ground beef or lamb (preferably 15- to 20-percent fat)

  • 1 small yellow onion, grated or finely chopped with its juices reserved (about 1 ¼ cups)

  • ½ packed cup flat-leaf parsley, finely chopped

  • ½ packed cup cilantro, finely chopped

  • ½ packed cup mint leaves, finely chopped

  • 2 heaped teaspoons sweet paprika

  • 1 teaspoon ground cumin

  • ½ heaped teaspoon fine salt, plus more as needed

  • ½ teaspoon black pepper

  • Pinch of ground cayenne

  • 2 tablespoons olive oil 

FOR THE NACHOS

  • 1 (8-ounce) bag corn tortilla chips

  • 9 ounces grated Cheddar (about 2 cups)

  • 1 cup sour cream 

  • A handful of cilantro leaves 

  • Olive oil, to drizzle 

Ingredient Substitution Guide

Preparation

  1. Step 1

    Make the salsa: In a food processor or blender, combine the crushed tomatoes, fresh tomatoes, onion, cilantro, lemon juice, harissa, garlic, honey, cumin and salt and pulse a few times until the ingredients are evenly blended. Cover and set aside until ready to serve or keep in the fridge for up to four days.

  2. Step 2

    Make the guacamole: Mash the avocado flesh with a fork, then add the cilantro, lemon zest, lemon juice and salt and stir together until well combined. Taste and adjust the seasoning, adding more salt and lemon juice if necessary. Cover and keep in the fridge for up to 6 hours before using.

  3. Step 3

    Prepare the kefta: Heat the olive oil in a large frying pan over a medium-high. Add the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne and cook, breaking up the meat with a wooden spoon until it is no longer pink, about 7 minutes. Cover and set aside until ready to serve or keep in an airtight container in the fridge for up to two days.

  4. Step 4

    Assemble the nachos: Heat the oven to 400 degrees. Spread the tortillas on a sheet pan in a single layer. Top the tortillas with the kefta and a layer of Cheddar. Bake until the cheese has melted, about 10 minutes.

  5. Step 5

    Remove the nachos from the oven and top with the guacamole, sour cream, about half of the salsa, cilantro leaves and a drizzle of olive oil. Serve immediately with the remaining salsa on the side.

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Ratings

4 out of 5
410 user ratings
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Comments

Anne

This was good. I made half a pan with tortilla chips and the other half with pita chips. I liked the pita version better ... it became its own dish rather than a wannabe. And I love guacamole and avocado with almost anything, but I found it superfluous to this dish. Lemony tzatziki was great with it.

Andrea Bell

This fusion dish reminds me of living in Morocco 50 years ago. As a native Californian I dearly missed tortillas---neither they or masa was anywhere to be found. The food of Morocco is divine---its fun to see it combined with Mexican.

Janet

Roasted eggplant and chickpeas? Should work well with these spices and herbs.

StobKent1

I bake the nachos for 5 minutes before, then add cheese.

John Crawford

Turned out soggy and not inviting flavour for me.

veganized it!

I used black chickpeas in place of the meat. And made a cheese sauce with cashews and pepitas. It turned out great. Loved the mint

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