Loaded Nachos
What you need:
- 1 Tbsp. olive oil
- 1 yellow onion, diced
- 2 lb. ground beef
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1/2 tsp. cumin
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 can (14.5 oz) pinto beans
- 1/2 cup hot water
- Tortilla chips
- 1 1/2 cups shredded cheddar cheese, divided
- 1 1/2 cups shredded Monterey Jack cheese
- 1 whole avocado, diced
- Sour cream
For the pico de gallo:
- 6 roma tomatoes, diced
- 1 jalapeno, finely diced
- 1/2 bunch cilantro, chopped
- Juice of 1 lime
- 1/2 tsp. salt
Directions:
- In a large skillet, heat olive oil over medium-high heat. Add half of the onion and cook until it starts to soften. Reserve the other half for the pico de gallo.
- Add ground beef and cook until browned, crumbling as you go. Drain, if needed.
- Add chili powder, paprika, cumin, crushed red pepper flakes, salt, and pepper. Stir.
- Add beans and hot water. Stir.
- Reduce heat to low and simmer for 5 to 10 minutes.
- For the pico de gallo: combine the other half of the onion with tomatoes, jalapeno, cilantro, juice of the lime, and salt.
- To assemble the nachos: place a layer of tortilla chips onto a foil-lined baking sheet.
- Top with 1/3 of the beef mixture and 1 1/4 cups cheddar cheese.
- Top with another layer of tortilla chips. Then top with another 1/3 of the beef mixture and all of the Monterey Jack cheese.
- Top all that with the last layer of tortilla chips, last 1/3 of the beef mixture, and reserved 1/4 cup cheddar cheese.
- Bake in a preheated 325 degree oven until cheese has melted.
- Immediately serve with diced avocado, pico de gallo, and sour cream on top.
Recipe from The Pioneer Woman
Posted on Fantastical Sharing of Recipes