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A plate of beef nachos with melted cheese, jalapenos, guacamole and sour cream

Loaded Nachos

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Calories: 874
Ingredients Method

Ingredients
  

  • 12 oz tortilla chips sturdy, restaurant style
  • 1 lb ground beef
  • 1 each onion finely diced
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1.5 cup pinto beans canned, drained and rinsed
  • 3 cup monterey jack cheese shredded from a block
  • 1 cup cheddar cheese shredded from a block
  • 2 each jalapeno sliced
  • 0.5 cup sour cream
  • 2 each roma tomato diced, added after baking
  • 0.33 cup cilantro chopped, added after baking
  • 1 tsp salt

Method
 

  1. Heat the oven to 400F. Brown the ground beef hard in a dry skillet, then add the onion and cook 5 minutes until soft.
  2. Stir in the cumin, chili powder and salt, then the drained beans. Cook 2 minutes and take it off the heat. The topping must be thick, with no loose liquid.
  3. Spread half the chips over a large rimmed baking sheet in a single layer, not a pile.
  4. Scatter half the beef and bean mixture over them, then half the cheese, keeping everything in small clumps rather than large patches.
  5. Repeat with the remaining chips, beef mixture and cheese, then scatter the jalapenos over the top.
  6. Bake 10 to 12 minutes, until the cheese has melted and is just starting to bubble at the edges. Longer than that and the chips under the cheese go hard.
  7. {'Take the tray out and add the cold toppings now': 'dollops of sour cream, the diced tomato and the cilantro.'}
  8. Serve directly from the tray, immediately.