Ingredients
Scale
- 1 bag (12 oz) sturdy corn tortilla chips
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 lb lean ground beef, cooked and seasoned
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup pickled jalapeños
- 1/2 cup Roma tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/2 cup chunky salsa
Instructions
- Step 1: Oven Preparation: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil. This prevents the cheese from sticking to the pan and makes cleanup a breeze.
- Step 2: Base Layering: Spread half of the tortilla chips across the baking sheet in a relatively even layer. Try to avoid overlapping them too much so that the heat can circulate around each chip.
- Step 3: Adding First Toppings: Top the first layer of chips with half of the cooked ground beef, half of the black beans, and half of both types of shredded cheese. This ensures that the bottom chips are just as flavorful as the top ones.
- Step 4: Repeating the Layers: Add the remaining tortilla chips over the first layer. Top with the rest of the beef, black beans, and the remaining cheese. Finish with the pickled jalapeños if you like a bit of heat baked in.
- Step 5: Baking the Nachos: Place the baking sheet in the center of the oven. Bake for 8 to 10 minutes, or until the cheese is completely melted and bubbly. Keep a close eye on them to ensure the edges of the chips do not burn.
- Step 6: Adding Fresh Garnish: Remove the tray from the oven. Immediately sprinkle the diced tomatoes, red onions, and fresh cilantro over the hot cheese. This keeps the vegetables crisp and fresh while the base remains hot.
- Cook Time: 25 minutes
- Diet: Vegetarian (variation mentioned)