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The Best Nachos
The Best Nachos
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulgent Tex-Mex nachos topped with gooey cheese, seasoned beef, refried beans, guacamole, and salsa. Perfect for snacking, entertaining, or a quick dinner.
Ingredients:
  • For the spice mix:
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • For the nachos:
  • 1 teaspoon vegetable oil
  • 1 pound ground beef (80:20 lean-to-fat ratio)
  • 16 ounces (2 cups) refried beans, canned or homemade
  • 1/4 cup water
  • 1 large bag of tortilla chips
  • 4 ounces cheddar cheese, grated (about 2 cups), plus more for topping
  • 4 ounces Colby Jack cheese, grated (about 2 cups), plus more for topping
  • 1 cup pico de gallo, store-bought or homemade , plus more for topping
  • 1/4 cup chopped cilantro
  • 1 sliced jalapeño (pickled or fresh)
  • Optional toppings:
  • Guacamole
  • Salsa
  • Sour cream
  • Canned black olives
  • Sliced green onions
  • Shredded lettuce
  • Corn
  • Hot sauce
Instructions:
  • Preheat your oven to 350°F.
  • Prepare the taco spice blend by mixing all the spices (chili powder to cayenne) in a small bowl.
  • Prepare the beef and bean topping: Heat vegetable oil over medium-high heat until shimmering. Add ground beef to the pan and season with taco spice blend. Break up the meat into crumbles as it cooks. Cook for 8 minutes until browned, then drain the fat using a colander. Return meat to the pan, add refried beans and water. Heat until beans are smooth and warmed. Keep warm on low heat while preparing the chips.
  • Toast the chips: Lay the tortilla chips in a single layer on a 13x18-inch oven-safe platter or sheet pan, slightly overlapping them. Bake them in the preheated oven for 5 minutes, or until you start to smell their fragrance.
  • Once the pan is out of the oven, sprinkle half of the shredded cheese over the hot chips. Let the cheese melt slightly from the heat of the chips, then add the beef and bean mixture on top. Sprinkle the remaining cheese on top of the beef and return the pan to the oven for 5 minutes until all the cheese is fully melted.
  • Finish and present: Sprinkle the nachos with pico de gallo, chopped cilantro, and jalapeño slices, or your favorite toppings. Serve while hot. If you enjoyed the dish, please consider leaving a rating and comment!

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