Description
Indulge in the ultimate comfort food with these mouthwatering homemade nachos. Featuring seasoned ground beef, melted cheese, and a variety of fresh toppings, this easy-to-make dish is perfect for game nights, parties, or a satisfying family meal.
Ingredients
Units
Scale
- 1 pound ground beef
- 1/2 white onion, diced
- 1 tablespoon chili powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 large bag tortilla chips
- 8 ounces shredded Colby Jack cheese
- 1 can (15-ounce) black beans, rinsed and drained
- 1/2 cup pico de gallo
- 1/4 cup chopped cilantro
- 1 jalapeño, sliced
Optional Toppings:
- Sour cream
- Salsa
- Chopped green onion
- Black olives
- Guacamole
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). This ensures that the oven is at the right temperature when you’re ready to bake the nachos.
- Cook the beef: Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, stirring frequently, until the meat is no longer pink. Drain off excess fat if necessary. Add the chili powder, garlic powder, cumin, and salt. Cook for an additional 2 minutes, breaking up any large pieces while stirring. Remove from heat.
- Toast the chips: Spread the tortilla chips in a single layer on a large rimmed baking sheet. Place in the preheated oven for 5 minutes to toast and warm the chips. This step helps prevent soggy nachos.
- Layer the nachos: Remove the baking sheet from the oven. Sprinkle two-thirds of the shredded cheese over the warm chips. Scatter the seasoned beef and black beans over the cheese layer, then sprinkle the remaining cheese on top.
- Bake the nachos: Return the baking sheet to the oven for 5 minutes, or until the beef is heated through and the cheese is fully melted and bubbly.
- Add toppings and serve: Remove the nachos from the oven and immediately top with pico de gallo, chopped cilantro, and jalapeño slices. Serve hot with optional toppings like sour cream, salsa, chopped green onion, black olives, and guacamole on the side.
Notes
- For best results, shred cheese from a block instead of using pre-shredded cheese, as it melts more smoothly.
- You can make nachos in a baking dish, cast-iron skillet, or a 9×13-inch pan if you don’t have a sheet pan.
- Keep toppings bite-sized for easier eating and to prevent broken chips.
- Line the sheet pan with parchment paper or aluminum foil for easier cleanup.
- As a shortcut, replace the individual spices with 1 tablespoon of taco seasoning.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 580
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg
