Nachos Recipe
Loaded with your favorite toppings, this Nachos recipe is always a crowdpleaser. Perfect for a party or a weeknight meal, you will love how easy it is to throw this recipe together.
Equipment
- Large skillet
- Large rimmed baking sheet
Ingredients
- 1 pound ground beef
- ½ white onion diced
- 1 tablespoon chili powder
- 1½ teaspoons garlic powder
- 1½ teaspoons ground cumin
- ½ teaspoon salt
- 1 large bag tortilla chips
- 8 ounces shredded Colby Jack cheese
- 1 can black beans rinsed and drained (15-ounce)
- ½ cup pico de gallo
- ¼ cup chopped cilantro
- 1 jalapeño sliced
Optional Toppings:
- sour cream
- salsa
- chopped green onion
- black olives
- guacamole
Instructions
- Preheat the oven to 350F.
- Heat a large skillet over medium-high heat. Add the beef and onion. Cook stirring frequently, until the meat is no longer pink. Drain off the fat if there is a good amount. Stir in the chili powder, garlic powder, cumin, and salt. Cook for 2 minutes, breaking up any large pieces with the spoon while stirring. Remove from the heat.
- Spread the tortilla chips out on a large rimmed baking sheet. Place in the oven for 5 minutes to toast and warm.
- Sprinkle two-thirds of the cheese over the chips. Scatter the seasoned beef and black beans over the cheese, and sprinkle with the remaining cheese.
- Return to the oven for 5 minutes, or until the beef is heated through and the cheese is melted. Top with pico de gallo, cilantro, and jalapeno slices. Serve immediately with sour cream, salsa, green onion, black olives, and guacamole, if desired.
Notes
- Shredding cheese from a block is ideal. Store-bought pre-shredded cheese tends to have a coating to prevent clumping in the bag. The coating prevents the cheese from melting as smoothly.
- If you don’t want to use a sheet pan, you can make nachos in a baking dish, cast-iron skillet, or a 9 x 13” pan.
- Try to keep everything bite-sized, so everything is small enough to eat in one bite. You don’t want a large chunk of ground beef snapping your chips in half or eating only a mouthful of olives.
- Lining the sheet pan with parchment paper or aluminum foil will make cleaning up much more manageable.
- If desired, as a shortcut, you can replace the chili powder, cumin, garlic, and salt with 1 tablespoon of taco seasoning.
Nutrition
Calories: 706kcal Carbohydrates: 53g Protein: 31g Fat: 42g Saturated Fat: 16g Polyunsaturated Fat: 7g Monounsaturated Fat: 15g Trans Fat: 1g Cholesterol: 95mg Sodium: 927mg Potassium: 655mg Fiber: 8g Sugar: 4g Vitamin A: 1089IU Vitamin C: 6mg Calcium: 368mg Iron: 4mg