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Super Nachos

This is one of the easiest dinners EVER!  And it's completely customizable depending on what you like and what you have on hand.  Add more jalapeños, use ground pork or shrimp, bell peppers or corn.

Make the pico de gallo early in the day to allow the flavors to develop, and you'll also have one less thing to make when you want cook dinner.

I always love seeing what's cooking in your kitchen, so share your photos and tag them #amenuforyou -- that way I can see all your tasty dishes!

Super Nachos

Print Grocery List Print Recipe
Serves: 6 Total Time: 25 minutes

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 2 pounds grass fed ground beef
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 can (14-5 Ounce) black beans
  • 1/2 cup hot water
  • Your favorite tortilla chips (my favorites are Siete and Juanitas)
  • 1-1/2 cup grated sharp cheddar cheese
  • 1-1/2 cup Monterey Jack Cheese
  • 6 whole roma tomatoes, Diced
  • 1 whole jalapeno, finely diced (to make it less spice remove seeds and white pith)
  • 1/2 bunch cilantro, chopped
  • Juice of 1 lime
  • 1/2 teaspoon kosher salt
  • 1 whole avocado, pitted and diced
  • Sour cream

Instructions

1

In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.

2

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.

3

Preheat oven to 375 degrees.

4

To build the nachos, place a layer of tortilla chips on a rimmed baking sheet. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.

5

Bake in the oven just until the cheese melts, about 5-10 minutes.

6

Sprinkle on the diced avocado and plenty of pico de gallo. Add a couple dollops of sour cream and cilantro.

7

Serve immediately.

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