Description
A delicious and hearty nachos recipe featuring seasoned ground beef, refried beans, black beans, and a blend of cheddar and Monterey Jack cheeses, baked to melty perfection and topped with fresh tomatoes, avocado, cilantro, scallions, sour cream, and hot sauce for a perfect party snack or casual meal.
Ingredients
Scale
Nachos
- 1 Tbsp. extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 lb. ground beef
- 2 cloves garlic, finely chopped
- 1 Tbsp. taco seasoning
- Kosher salt, to taste
- 1 (15-oz.) can refried beans
- 1/4 cup water
- 1 large bag tortilla chips, divided
- 2 cups shredded cheddar, divided
- 2 cups shredded Monterey jack, divided
- 1 (15-oz.) can black beans, drained, divided
- 1/2 cup pickled jalapeños, divided
Toppings
- 1 large tomato, finely chopped
- 1 avocado, finely chopped
- 1/4 cup fresh cilantro leaves (optional)
- 1/4 cup thinly sliced scallions
- Sour cream, for drizzling
- Hot sauce, for drizzling
Instructions
- Prepare the beef and onion mixture: Preheat the oven to 425ºF. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add the ground beef, cooking and stirring with a wooden spoon until no longer pink, approximately 6 minutes. Drain excess fat from the skillet.
- Season and combine with beans: Add the finely chopped garlic and taco seasoning to the beef mixture; season with kosher salt to taste. Continue cooking, stirring occasionally, until the meat is well browned and slightly crispy, about 5 minutes. Stir in the refried beans and water, mixing until fully combined.
- Layer the nachos: On a foil-lined baking sheet, layer half of the tortilla chips evenly. Top with half of the beef and bean mixture, half of the shredded cheddar and Monterey jack cheeses, half of the drained black beans, and half of the pickled jalapeños. Repeat the layering process with the remaining chips, beef-bean mixture, cheeses, black beans, and jalapeños.
- Bake the nachos: Place the assembled nachos in the preheated oven and bake until the cheese is fully melted and bubbling, about 15 minutes.
- Add fresh toppings and serve: Remove the nachos from the oven and top with finely chopped tomato, chopped avocado, fresh cilantro leaves if using, and thinly sliced scallions. Drizzle with sour cream and hot sauce to taste. Serve immediately for best enjoyment.
Notes
- For extra crispness, use a thicker bag of tortilla chips that can hold heavy toppings.
- Customize toppings as desired, such as adding olives or diced red onion.
- To make it vegetarian, omit the ground beef and add extra beans or a plant-based meat substitute.
- Use mild or spicy taco seasoning depending on your heat preference.
- Leftover nachos are best eaten immediately, as chips can get soggy.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 60mg
