Nachos Recipe
User Reviews
5
Nachos Recipe
Description
Nachos Recipe centers on a flavorful beef mixture made by cooking ground beef with garlic, taco seasoning, and refried beans to enrich the texture and taste. The layering process on a large baking sheet includes chips, meat, cheese, and fresh diced vegetables such as bell peppers, jalapenos, onions, olives, and tomatoes. Baking melts the cheese thoroughly, melding flavors while keeping some chip crispiness. Fresh herbs and slices of jalapeno add brightness and a gentle heat contrast.
The layered assembly gives a balance between the crispy tortilla chips and the creamy beans combined with the savory beef and melted cheese. Including a variety of diced vegetables provides freshness and varied textures in each bite. Serving with sides like guacamole, sour cream, and salsa complements the richness and adds cooling or tangy notes to the dish.
For best results, use thick, sturdy chips that hold up well during layering and baking to avoid sogginess. Freshly shredded cheese melts better and tastes richer than pre-shredded varieties. Rolling diced vegetables in paper towels before topping helps remove excess moisture, preventing the nachos from becoming soggy. Leftovers can be refrigerated for up to two days and reheated in the oven until hot.
Ingredients
Beef Mixture
- 1 lb. ground beef
- 4 cloves garlic
- ¾ cup water
- 1 taco seasoning see notes/pro tips, 1 oz. packet
- 1 refried beans 16 oz. can
Nachos
- 14 oz. tortilla chips see notes, thick
- 3 ¾ cups cheese see notes, freshly shredded
- ½ cup bell pepper I use red + green, diced
- 1 jalapeno pepper sliced
- ¼ cup onion red, finely diced
- 1/3 cup black olive sliced
- 2 Roma tomato diced
- 2 green onions sliced
- 3 tablespoons cilantro roughly chopped
For Serving
- guacamole
- salsa
- sour cream
Instructions
- Preheat the oven to 350° F. Measure all of the ingredients before beginning, the recipe goes super quick from there!
- Heat a large skillet over medium-high heat and add the ground beef. Cook and crumble for 7-10 minutes, or until the beef is brown and cooked through. Drain grease. Add the garlic and taco seasoning and stir in water. Bring to a boil until thickened, then reduce to a simmer. Stir in the refried beans until well combined and heated through. Remove and set aside.
- Spread half of the chips in an even layer on a large, light-colored baking sheet. (Mine is 11.2 x 15.7-inches.)
- Distribute half of meat mixture in scoops on top and along the sides. Sprinkle with half of the cheese.
- Top with the remaining chips, remaining meat mixture, and remaining cheese.
- Top with bell peppers, jalapenos, red onions, and black olives.
- Bake for 15 minutes, or until the cheese is completely melted.
- Remove from the oven and sprinkle with tomatoes, diced green onions and cilantro. Top with a generous scoop of guacamole and serve with salsa and sour cream!
Notes
- Use thick tortilla chips to maintain crispiness under the toppings during baking.
- Freshly shred the cheese from blocks for better melting and flavor.
- Pat diced vegetables dry to reduce moisture and keep nachos from becoming soggy.
- Leftover nachos keep well refrigerated for up to 2 days and can be reheated in the oven.
- Serve with guacamole, sour cream, and salsa for varied textures and flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 46g | 15% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 88mg | 29% |
| Sodium | 1250mg | 52% |
| Potassium | 414mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1411IU | 28% |
| Vitamin C | 20mg | 22% |
| Calcium | 463mg | 46% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
