Our Favorite Nachos
- PREP 10min
- COOK 20min
- TOTAL 30min
When we make nachos at home, we make sheet pan nachos, which means you’ll build, bake, and serve them right on the sheet pan. A large rimmed baking sheet is perfect. We’ve called for lean ground beef below, but feel free to substitute ground turkey or chicken.
You Will Need
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon dried oregano
¾ teaspoon fine sea salt, plus more as needed
1 tablespoon avocado oil
1 pound lean ground beef, 90/10 (450 g)
2 tablespoons tomato paste (35 g)
½ cup chicken stock or water (60 ml)
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can refried beans or 1 ½ cups homemade refried beans (235 g)
1 (11 ounce) bag of tortilla chips or homemade tortilla chips
2 cups shredded Sharp Cheddar, Colby Jack, Monterey Jack, or a mix, 8 ounces (225 g)
- Optional Toppings
½ cup sour cream
1 cup guacamole or diced avocado
1 cup pico de gallo or chopped tomatoes
¼ cup chopped fresh cilantro
¼ cup sliced black olives
¼ cup pickled jalapeños or thinly sliced jalapeño for more heat, optional
Hot sauce
Directions
1Prep: Preheat your oven to 350°F (177°C). Line a large rimmed baking sheet with parchment paper.
2Make spice mix: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.
3Brown the meat: Heat the avocado oil in a medium skillet over medium-high heat. Add the ground beef, pat it down into the skillet, and sprinkle the spice mixture over it. Use a wooden spoon to break up the meat as it cooks, stirring until it begins to brown.
4Add the beans: Stir in the tomato paste and cook for another 2 minutes. Add the chicken stock or water, black beans, and refried beans. Stir for a few minutes until everything is heated through. Taste and add more salt if needed.
5Prepare the chips: Spread the tortilla chips in a single layer, letting them overlap a little, on the prepared baking sheet. Bake for about 5 minutes, until they are warm and smell toasty.
6Build nachos: Sprinkle 1 cup of shredded cheese evenly over the chips. Spoon the beef and bean mixture on top, then add the remaining cheese. Put the baking sheet back in the oven and bake for 2 to 3 minutes, until the cheese is melted.
7Serve: Add your favorite toppings to the nachos. Try spoonfuls of sour cream, guacamole, and pico de gallo, then sprinkle on chopped cilantro, sliced olives, and pickled jalapeños.
Adam and Joanne's Tips
- The meat-and-bean mixture (taco meat) can be made and kept in an airtight container for up 4 days in the fridge.
- The nutrition facts provided are estimates and include sour cream, avocado, and pico de gallo for toppings.