Loaded Beef Nachos
Sheet-pan nachos layered with tortilla chips, seasoned ground beef, black beans and two cheeses, baked bubbly and loaded with pico de gallo, jalapeños, guacamole and sour cream. Serves 6.
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Nachos were invented in 1943 in Piedras Negras, just across the river from Eagle Pass, Texas, by a restaurant host named Ignacio "Nacho" Anaya. The original was tortilla chips, cheese and jalapeños; the loaded sheet-pan version is pure Tex-Mex party food.
Layer the chips and toppings twice so every chip gets some cheese.
Ingredients
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup water
- 1 (13 ounce) bag tortilla chips
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups shredded Cheddar
- 2 cups shredded Monterey Jack
- Pickled jalapeños, pico de gallo, guacamole, sour cream and sliced green onions, for topping
Instructions
- Cook the beef. Brown the beef in a skillet, breaking it up, and drain the fat. Add the spices, salt and water and simmer 5 minutes.
- Layer. Heat the oven to 400°F. Spread half the chips on a large rimmed baking sheet. Top with half the beef, beans and cheese. Repeat.
- Bake. Bake 8 to 10 minutes, until the cheese is melted and bubbling.
- Top and serve. Top with jalapeños, pico de gallo, guacamole, sour cream and green onions and serve right away.
Tips
- Use thick, sturdy chips so they hold the toppings.
- Add cold toppings after baking so they stay fresh.
Questions about this recipe
- Who invented nachos?
- Ignacio Anaya, in Piedras Negras, Mexico, near the Texas border, in 1943.
- How do I keep nachos from getting soggy?
- Layer, bake briefly, and add wet toppings like salsa and sour cream after baking.
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