- FOR THE NACHOS
- 1 tablespoon. extra-virgin olive oil
- 1 large onion, chopped
- 1 lb. ground beef or turkey
- 2 garlic cloves, minced
- 1 tablespoon taco seasoning
- 1 (15-oz.) can refried beans (I use 1/2 can)
- 1/4 cup water
- 1 large bag tortilla chips
- 2 cups shredded cheddar
- 2 cups shredded Monterey jack
- 1 (15-oz.) can black beans, drained
- 1/2 cup pickled jalapeños (I use mild green chilies)
- TOPPINGS
- 1 large tomato, diced
- 1 avocado, diced (I use guacamole)
- 1/4 c. thinly sliced green onions
- 1/4 c. fresh cilantro leaves
- Sour cream, for drizzling
- Hot sauce, for drizzling (I use salsa)
- Preheat oven to 425-F. Line a large baking sheet with parchment paper.
- Heat oil In a large skillet over medium heat. Cook onion until soft, about 5 minutes.
- Add ground beef and cook until no longer pink; drain fat, if necessary.
- Add garlic and taco seasoning. Taste and then add salt, if necessary. Cook until meat is well browned and slightly crispy, 5 minutes more.
- Add refried beans and water and stir until combined.
- Spread half the tortilla chips onto the sheet pan and top with dollops of the beef/bean mixture.
- Spread half the cheese, half the black beans, and half the pickled jalapeños evenly over the chips.
- Add another layer of chips and repeat.
- Bake until cheese is melted, about 10 minutes.
- Scatter the toppings all over the top. Drizzle with sour cream and hot sauce and serve immediately.
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