The Best Nachos
My dad and I lovingly refer to nachos as our “fun food.” We eat them while having a movie marathon or on Super Bowl Sunday. These nachos come together in under 30 minutes and are loaded with beans, meat, and vegetables. What makes these nachos so good is the bean meat mixture. I mix together the refried beans with the ground meat before spooning it over the nachos. This prevents the nachos from becoming dry.
Nachos
Course: DinnerCuisine: MexicanDifficulty: Medium8
servings30
minutesQuick Tip: Mixing refried beans and ground meat together before adding it to the nachos brings this dish to the next level.
Ingredients
About 5 cups of tortilla chips
2 cups shredded cheese (such as Mexican blend)
1 lb ground pork or turkey
2 tablespoons of taco seasoning
1 can of homemade refried kidney beans
1 cup diced bell peppers
2 tablespoons cup sliced jalapeños (optional)
1/4 cup sliced black olives
1/4 cup sliced onions
Sour cream, guacamole, and salsa for serving
Directions
- Preheat your oven to 375°F.
- Brown 1 lb of ground in a nonstick skillet and stir in 2 tablespoons of taco seasoning. Stir in refried kidney beans to meat over low heat.
- Spread a layer of tortilla chips evenly on a large baking sheet. Ensure the chips form a single layer for even toppings distribution.
- Sprinkle half of the shredded cheese evenly over the tortilla chips.
- Spoom kidney bean ground meat mixture on top of the cheese layer.
- Sprinkle the diced bell peppers, jalapeños (if using), black olives, and onions over the protein layer.
- Sprinkle the remaining shredded cheese on top of the nacho toppings, covering them evenly.
- Place the baking sheet or dish in the preheated oven and bake for about 10 minutes or until the cheese is melted and bubbly.
- Serve the oven-baked nachos hot with sour cream, guacamole, and salsa for dipping or topping.
