Nachos Recipe
This nachos recipe is a crowd-pleaser! Layers of crispy chips, seasoned beef, beans, and melty cheese make every bite irresistible.
Servings: 4 servings
Ingredients
- 1 pound ground beef
- 1 cup water
- 1 package taco seasoning mix 1.25-ounce
- 1 package restaurant-style tortilla chips 18-ounce
- 2-3 cups shredded Mexican blend cheese
- 1 can refried beans 15.5 ounce, heated up
- 1 can pitted black olives 10-ounce, drained and chopped
- 1 cup salsa
- 1 cup sour cream
- cilantro chopped
- diced jalapeños optional
- Cotija cheese optional
Instructions
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks. Drain any excess fat. (About 5-7 minutes.)
- Pour in 1 cup of water and add the taco seasoning mix. Stir well and let it simmer for about 5 minutes until the mixture thickens slightly.
- Preheat your oven to 350°F (175°C).
- In an oven-safe baking dish, spread half of the tortilla chips evenly across the bottom. Spoon half of the heated refried beans over the chips, followed by half of the seasoned beef. Then, sprinkle half of the shredded cheese over the top.
- Repeat the layering process with the remaining chips, beans, beef, and cheese.
- Sprinkle the chopped black olives on top. Place the baking dish in the oven and bake for about 10-15 minutes, or until the cheese is bubbly and golden.
- Once out of the oven, drizzle salsa and dollops of sour cream over the nachos. Finish with chopped cilantro and, if desired, diced jalapeños and crumbled Cotija cheese.
Equipment
- Large Skillet
- Oven-Safe Baking Dish
- Spatula
- Measuring Cups and Spoons
- Oven
Notes
- Use restaurant-style tortilla chips for best sturdiness and crunch.
- Don’t overload the nachos with toppings to keep them crispy.
- Store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven at 350°F for 10 minutes.