Description
A quick and delicious nachos recipe featuring seasoned ground beef, melted cheese, and flavorful toppings, perfect for a crowd-pleasing snack or meal.
Ingredients
Units
Scale
Beef Mixture
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- 1 pound ground beef
- 1/2 white onion, diced
- 1 tablespoon chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
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Main Assembly
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- 1 large bag tortilla chips
- 8 ounces shredded Colby Jack cheese
- 1 can black beans, rinsed and drained (15-ounce)
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Toppings
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- 1/2 cup pico de gallo
- 1/4 cup chopped cilantro
- 1 jalapeño, sliced
- Optional: sour cream, salsa, chopped green onion, black olives, guacamole
Instructions
- Preheat the oven: Preheat your oven to 350F to prepare for baking.
- Cook the beef mixture: Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, stirring frequently, until the meat is no longer pink. If there is excess fat, drain it off. Stir in the chili powder, garlic powder, cumin, and salt, and cook for 2 minutes while breaking up any large chunks of beef. Remove the skillet from heat.
- Toast the chips: Spread the tortilla chips out evenly on a large, rimmed baking sheet. Place the baking sheet in the oven for about 5 minutes to toast and warm the chips.
- Assemble the nachos: Sprinkle two-thirds of the shredded Colby Jack cheese over the tortilla chips. Evenly scatter the seasoned beef mixture and black beans on top of the cheese. Then sprinkle the remaining cheese evenly over the mixture.
- Bake the nachos: Return the baking sheet to the oven and bake for 5 minutes, or until the beef is heated through and the cheese has completely melted.
- Add toppings and serve: Once out of the oven, top the nachos with pico de gallo, chopped cilantro, and jalapeño slices. Serve immediately with optional toppings like sour cream, salsa, green onion, black olives, and guacamole.
Notes
- Shredding cheese from a block is ideal; store-bought pre-shredded cheese often has a coating that can prevent smooth melting.
- If preferred, nachos can be made in alternative cookware such as a baking dish, cast-iron skillet, or a 9×13” pan instead of a sheet pan.
- Keep ingredient sizes small and bite-sized to make it easier to eat without breaking chips.
- Lining the sheet pan with parchment paper or aluminum foil will simplify the cleaning process.
- As a shortcut, substitute the chili powder, cumin, garlic powder, and salt with 1 tablespoon of taco seasoning.
