Description
These loaded nachos feature a flavorful ground beef and refried bean base layered with melted cheddar and Monterey jack cheeses, topped with fresh vegetables and tangy pickled jalapeños. Baked to perfect cheesy gooeyness, they make an irresistible appetizer or game day snack that serves 6 to 8 people.
Ingredients
Scale
Nachos
- 1 Tbsp. extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 lb. ground beef
- 2 cloves garlic, finely chopped
- 1 Tbsp. taco seasoning
- Kosher salt, to taste
- 1 (15-oz.) can refried beans
- 1/4 cup water
- 1 large bag tortilla chips, divided
- 2 cups shredded cheddar cheese, divided
- 2 cups shredded Monterey jack cheese, divided
- 1 (15-oz.) can black beans, drained and divided
- 1/2 cup pickled jalapeños, divided
Toppings
- 1 large tomato, finely chopped
- 1 avocado, finely chopped
- 1/4 cup fresh cilantro leaves (optional)
- 1/4 cup thinly sliced scallions
- Sour cream, for drizzling
- Hot sauce, for drizzling
Instructions
- Prepare the beef mixture: Preheat your oven to 425ºF. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook, stirring occasionally, until the onion softens, about 7 minutes. Add the ground beef and cook, stirring with a wooden spoon, until no longer pink, around 6 minutes. Drain excess fat from the skillet.
- Season and combine: Stir in the garlic and taco seasoning, seasoning with kosher salt to taste. Continue cooking, stirring occasionally, until the meat is well browned and slightly crispy, approximately 5 minutes. Add the refried beans and water, stirring thoroughly to combine into the beef mixture.
- Assemble the nachos: Line a baking sheet with foil and spread half of the tortilla chips in an even layer. Spoon half of the beef and bean mixture over the chips, then sprinkle with half of the shredded cheddar and Monterey jack cheeses. Add half of the drained black beans and half of the pickled jalapeños. Repeat these layers one more time with the remaining ingredients.
- Bake: Place the baking sheet in the preheated oven and bake the nachos until the cheeses melt and become bubbly, about 15 minutes.
- Add fresh toppings: Remove the nachos from the oven and top immediately with the finely chopped tomatoes, avocado, fresh cilantro leaves (if using), and scallions.
- Finish and serve: Drizzle sour cream and hot sauce over the nachos to taste. Serve immediately while hot and enjoy.
Notes
- For extra crispiness, spread the tortilla chips in a single layer without overlapping too much.
- Adjust the amount of pickled jalapeños according to your heat preference.
- To make it vegetarian, substitute the ground beef with plant-based meat or extra black beans.
- Leftover nachos can be reheated in the oven to crisp them up.
- Sour cream and hot sauce toppings are optional but add great flavor contrast.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 55mg
