One Pot Nachos

Name: One Pot Nachos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 to 6 people
Ingredients: ½ tablespoon olive oil; 1 sweet onion; 2 garlic cloves; 1 pound lean ground beef; 2 teaspoons cumin; 2 teaspoons smoked paprika; 1 teaspoon chili powder; ½ teaspoon garlic powder; kosher salt and pepper; 1 (4 ounce) can diced green chiles; 2 tablespoons tomato paste; 1 (14 ounce) can pinto beans; 1 cup corn; 1 ½ cups beef or chicken stock; 8 ounces sharp cheddar cheese; 6 ounces Monterey Jack cheese; picked onions; guacamole; sour cream, cilantro, jalapenos, etc

User Reviews

5.0

21 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4 to 6 people
Course
Main Course
Cuisine
American

One Pot Nachos

Kian Mendoza

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We love these one pot nachos! The bottom layer is a taco-seasoned ground beef, green chile and pinto bean mixture, topped with tons of cheese and chips. Bake until melty and golden, then serve hot! Best nachos ever.

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Ingredients

Servings

½ tablespoon olive oil
1 sweet onion, diced
2 garlic cloves, minced
1 pound lean ground beef
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon chili powder
½ teaspoon garlic powder
kosher salt and pepper
1 (4 ounce) can diced green chiles
2 tablespoons tomato paste
1 (14 ounce) can pinto beans, drained and rinsed
1 cup corn
1 ½ cups beef or chicken stock
8 ounces sharp cheddar cheese, freshly grated
6 ounces Monterey Jack cheese, freshly grated
picked onions, for topping
guacamole, for topping
sour cream, cilantro, jalapenos, etc for topping

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Instructions

Preheat the oven to 425 degrees F.
Heat the olive oil in an oven-safe skillet over medium-low heat. Add the onions and garlic with a pinch of salt and cook until softened, stirring often, about 5 minutes. Add in the ground beef and break it apart. Add another pinch of salt and pepper. Cook until browned, breaking it apart as you go.
Add in the cumin, paprika, chili powder and garlic powder. Stir in the tomato pasta and green chiles. Cook for 5 minutes, stirring often, as everything incorporates. Stir in the pinto beans and corn. Stir in the stock. Cook the mixture over medium heat for 5 to 6 minutes, stirring often as it cooks down a bit. Turn off the heat.
Toss the cheeses together. Sprinkle half of the cheese over the beef mixture. Add a layer of tortilla chips - I add as many as I can! You want them standing up in the beef mixture. Just keep adding them as you go.
Sprinkle the rest of the cheese on top of the chips. Bake for 10 to 15 minutes, or until the cheese is melted and the chips get a bit golden.
Serve immediately! Top with sour cream, guacamole, pickled onions, cilantro, cotija cheese, jalapenos, etc.