Description
This loaded beef and bean nachos recipe is a crowd-pleasing appetizer featuring layers of seasoned ground beef, refried beans, tortilla chips, a blend of cheddar and Monterey Jack cheese, and a variety of fresh toppings. Baked until golden and melty, these nachos are perfect for parties or a flavorful snack.
Ingredients
Scale
For the Beef and Bean Mixture
- 1 tbsp. extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 lb. ground beef
- 2 cloves garlic, finely chopped
- 1 tbsp. taco seasoning
- Kosher salt, to taste
- 1 (15-oz.) can refried beans
- 1/4 cup water
For the Nachos
- 1 large bag tortilla chips, divided
- 2 cups shredded cheddar cheese, divided
- 2 cups shredded Monterey Jack cheese, divided
- 1 (15-oz.) can black beans, drained, divided
- 1/2 cup pickled jalapeños, divided
For the Toppings
- 1 large tomato, finely chopped
- 1 avocado, finely chopped
- 1/4 cup fresh cilantro leaves (optional)
- 1/4 cup thinly sliced scallions
- Sour cream, for drizzling
- Hot sauce, for drizzling
Instructions
- Preheat and cook onions: Preheat the oven to 425ºF. In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes.
- Cook ground beef: Add the ground beef to the skillet with the onions. Cook while stirring with a wooden spoon until the meat is no longer pink, about 6 minutes. Drain any excess fat from the skillet.
- Season and combine beef and beans: Stir in the finely chopped garlic, taco seasoning, and kosher salt to taste. Cook, stirring occasionally, until the beef is well browned and slightly crispy, about 5 minutes. Add the refried beans and water, stirring until fully combined.
- Assemble nacho layers: On a foil-lined baking sheet, arrange half of the tortilla chips in an even layer. Top with half of the beef and bean mixture, half of the shredded cheddar and Monterey Jack cheeses, half of the drained black beans, and half of the pickled jalapeños. Repeat to create a second layer with the remaining ingredients.
- Bake the nachos: Place the baking sheet in the preheated oven and bake until the cheese is completely melted and bubbly, approximately 15 minutes.
- Add fresh toppings: Remove the nachos from the oven and top with the finely chopped tomato, avocado, fresh cilantro leaves if using, and thinly sliced scallions for a fresh, bright finish.
- Finishing touches and serve: Drizzle sour cream and hot sauce over the nachos as desired. Serve immediately while hot and enjoy!
Notes
- For extra crispy nachos, use thick, sturdy tortilla chips that hold toppings well.
- You can substitute cooked pinto beans for black beans if preferred.
- Adjust the amount of pickled jalapeños to control the heat level.
- If you don’t have taco seasoning, make your own with chili powder, cumin, garlic powder, paprika, and oregano.
- Leftover nachos are best eaten immediately as chips can get soggy upon storing.
