Loaded Nachos
Ingredients
For the Beef/Bean Mixture:
- 1 tbsp. olive oil
- 1 yellow onion, diced, divided
- 2-pounds ground beef
- ½ tsp. chili powder
- ½ tsp. paprika
- ½ tsp. cumin
- ¼ tsp. crushed red pepper
- ½ tsp. salt
- ½ tsp. black pepper
- 1 14.5-ounce can pinto beans, chili beans or ranch style beans
- ½ cup hot water
For the pico de gallo:
- 6 whole Roma tomatoes, diced
- 1 whole jalapeño, finely diced
- ½ bunch cilantro leaves, chopped
- Juice of 1 lime
- ½ tsp. salt
For Assembly of Nachos:
- Tortilla chips
- 1-½ cups cheddar cheese, shredded
- 1-½ cups Monterey Jack cheese, shredded
- 1 whole avocado, pitted and diced
- Sour cream
Instructions
To prepare the beef/bean mixture:
- In a skillet, over medium-high heat, add the olive oil and half of the diced onion.
- Cook until it starts to soften; add the ground beef.
- Cook the meat until totally browned; remove from the heat and drain the fat.
- Return to heat and add the chili powder, paprika, cumin, crushed red pepper, salt and pepper; stir to combine.
- Add the beans and hot water; stir well; reduce the heat to low and simmer while you prepare the other pico de gallo.
To prepare the pico de gallo:
- Combine the other half of the diced onion with the tomato, jalapeño, cilantro, lime juice and 1/2 teaspoon salt; stir together; set aside.
To build the nachos:
- Place a layer of tortilla chips on a platter or plate.
- Top with a layer of the beef/bean mixture; add all but 1/4 cup of the cheddar cheese.
- Add another layer of chips, another layer of the beef/bean mixture and the Monterey Jack cheese.
- Add a final small layer of chips, a small layer of beef and beans and a final sprinkling of cheddar.
- Microwave in 45 second increments until the cheese is melted and bubbly.
- Alternatively, place an ovenproof platter into a 325˚F pre-heated; leave in until the cheese is melted.
- Immediately sprinkle on the diced avocado and plenty of pico de gallo.
- Add dollops of sour cream here and there; serve while warm.
