Nachos Grande: Crunchy and spicy, they definitely qualify as a game-day snack or meal all by themselves! Heads up: These are addictive.
I love some good chips and queso, but adding taco meat and guac takes it to a whole ‘nother level! I’m obsessed with these nachos, and it’s easy to tell why. They get great flavor and crunch from high-quality, salty tortilla chips. Spicy taco meat(sauteed with onion!!) adds in great flavor, while black beans give an extra depth of texture. Tomatoes and sour cream balance the spiciness, and the melted cheese on top pulls everything together!
I use high-quality Tortilla Chips in my nachos – no store brands here! Believe me, it makes a huge difference. While these chips softened up a bit in the oven, they held their own and were perfectly pullable.(um, not a word. But you know what I’m talking about.)
I love that nachos go into the oven looking like they couldn’t get any better, but come out perfect. Every. Single. Time. I like adding several toppings to my nacho layers, but this is pretty flexible. I love the texture and flavor the black beans add, but if you don’t approve, just sub some refried beans, olives, or leave them out completely. While the diced tomatoes add nice flavor and pull things together with their softness, they can easily be subbed with Rotel or salsa. The flexibility of this recipe is proof that these nachos are the easiest, most personalized thing ever. (I also like adding black olives or sauteed peppers, if I have them on hand.)
First layer, second layer, baked. Flat-out deliciousness here. ⬆️️⬆️️⬆️️
The nachos get baked at a high temperature for around 10 minutes and come out melty on the top, crunchy on the outside, and soft and flavorful on the inside. I love the dark chips on top with all the melted cheese! #todiefor
I suggest topping your nachos like a champ: guac, sour cream, pico, hot sauce, go for it! There are no rules here.
I love you, Muchos Nachos! Get into my mouth. Now.
Yields: 8 large servings, 12 small servings
- 2 lbs ground beef
- 1 medium onion, diced
- 1/4 cup taco seasoning
- 1 16 oz bag good-quality tortilla chips
- 14 oz can black beans
- 14 oz can diced tomatoes
- 1/2 cup sour cream, divided
- 2 cups cheddar cheese, shredded*
- black olives, guacamole, salsa, lettuce, optional, for topping.
- Preheat oven to 425°. Spray large baking dish** with cooking spray.
- Brown ground beef with onion until fully cooked. Add taco seasoning, cooking for several minutes longer. Spread a layer of tortilla chips in the baking dish. Add 1/2 of the taco meat, beans, tomatoes, sour cream, and cheese. Add a second layer, being sure to have plenty of cheese for on top.
- Bake nachos for 10-12 minutes, until cheese is melted and chips are slightly browned. Top nachos with toppings, if desired. Nachos can be refrigerated for up to 2 days.
*Most cheeses can be subbed here: Monterey, Pepper Jack, Colby. Use whatever you have on hand!
**We used a 14×11 dish. Anything within that general range should be fine.
Enter at your own risk. Just sayin’.