Epic Beef Nachos Supreme (Print Version)
# Ingredients:
→ Protein & Base
01 -
1 lb ground beef
02 -
1 bag (12 oz) tortilla chips
→ Cooking Base
03 -
1 tablespoon olive oil
04 -
1 small onion, diced
05 -
2 cloves garlic, minced
06 -
1 packet taco seasoning
→ Fillings
07 -
1 can (15 oz) black beans, drained and rinsed
08 -
1 cup corn (fresh, frozen, or canned)
09 -
1 jalapeño, diced (optional)
→ Toppings
10 -
2 cups shredded cheddar cheese
11 -
1 cup shredded pepper jack cheese
12 -
1 large tomato, diced
13 -
1 avocado, diced
14 -
1/2 cup sour cream
15 -
1/2 cup sliced black olives
16 -
Fresh cilantro, for garnish
17 -
Salsa or pico de gallo, for serving
# Instructions:
01 -
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
02 -
Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain any excess fat.
03 -
Stir in the taco seasoning, black beans, corn, and jalapeño (if using). Add a splash of water (about 1/4 cup) and let it simmer for 5 more minutes, stirring occasionally, so the flavors meld.
04 -
Preheat your oven to 350°F (175°C). On a large baking sheet, spread out the tortilla chips in an even layer.
05 -
Spoon the beef mixture evenly over the chips, then sprinkle the shredded cheddar and pepper jack cheeses generously on top.
06 -
Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly.
07 -
Remove from the oven and top with diced tomatoes, avocado, sour cream, black olives, and fresh cilantro.
08 -
Serve immediately while hot, with salsa or pico de gallo on the side for added flavor.
# Notes:
01 -
For best results, use a sturdy tortilla chip that won't break under the weight of toppings.
02 -
The nachos can be assembled in layers on an oven-safe platter for a more impressive presentation.