One Pot Nachos
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 to 6 people
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Course
Main Course
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Cuisine
American
One Pot Nachos
Description
This recipe begins by sautéing diced sweet onions and minced garlic in olive oil until soft, then browning lean ground beef seasoned with cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Tomato paste and canned diced green chiles add depth and mild heat. Pinto beans and corn integrate texture and sweetness, while beef or chicken stock simmers with the mixture to meld flavors.
Half of the grated cheese is stirred into the beef mixture to bind it slightly. The other half is reserved to top a layer of tortilla chips arranged standing in the pan. The chips layer is then finished with remaining cheese to create a cheesy crust once baked at 425°F. The oven melts the cheeses thoroughly and crisps the chips on top.
The nachos are served hot, garnished with diced onions, fresh coriander, jalapeño slices, guacamole, and sour cream to add varied textures and flavors. This single-pan approach simplifies preparation and cleanup, yielding a rich, layered dish that combines crunchy, creamy, and savory components in every bite.
Stored leftovers reheat well; the chips may lose some crispness but the flavors remain strong. Adjust seasoning to taste and choose chip quantity based on preference.
Ingredients
- ½ tablespoon olive oil
- 1 onion diced, sweet
- 2 garlic minced, cloves
- 1 pound ground beef lean
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- salt kosher salt
- black pepper kosher salt
- 1 (4 ounce) green chiles canned, diced
- 2 tablespoons tomato paste
- 1 (14 ounce) pinto beans drained and rinsed
- 1 cup corn
- 1 ½ cups beef stock or chicken stock
- 8 ounces cheddar cheese freshly grated, sharp
- 6 ounces Monterey jack cheese freshly grated
- onion for topping, picked
- guacamole for topping
- sour cream for topping, etc
- Coriander
- jalapeño
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.
Notes
- Use lean ground beef to reduce excess fat while maintaining flavor.
- Cook until beef is fully browned, breaking it apart for even cooking.
- Layer chips standing upright for maximum cheese coverage and texture contrast.
- Bake until cheese is melted and bubbly, with some chips crisped on top.
- Garnish with fresh herbs and toppings like guacamole and sour cream after baking to preserve texture.
User Reviews
Overall Rating
5
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