Baked Nachos
Nachos built in two layers so the chips in the middle get cheese too, then baked just long enough to melt everything. Cold toppings go on after the pan comes out.
- Prep20 min
- Cook20 min
- Total40 min
- Serves6
AI-generated illustration
Contains:dairyglutenmeat
Ingredients
Method
- Brown the ground beef in a skillet over medium-high heat, breaking it up, until no pink remains and it registers 160 degrees F (71 degrees C), about 8 minutes. Drain the fat, then stir in the chili powder, ground cumin, garlic powder, salt, and 2 tablespoons of water and cook 1 minute.
- Spread half the tortilla chips across a large rimmed sheet pan in a single overlapping layer. Scatter half the beef, half the black beans, half the pickled jalapeno slices, and half of each cheese over them.
- Repeat with the remaining chips, beef, beans, jalapenos, and cheese. Building in two layers is the difference between nachos and a plate of naked chips with a cheesy crust on top.
- Bake at 400 degrees F (200 degrees C) until the cheese is fully melted and bubbling at the edges, 10 to 12 minutes. Any longer and the exposed chip edges scorch.
- Scatter the diced tomatoes, avocado, green onions, and fresh cilantro over the hot pan, then dollop the sour cream across the top and serve immediately, straight from the pan.
Notes
- Sturdy restaurant-style chips hold up; thin ones collapse under the toppings.
- For a vegetarian pan, double the black beans and add a cup of corn with the seasonings.
