The Best Nachos (Print Version)
# Ingredients:
01 -
2 tablespoons chili powder.
02 -
1 1/2 teaspoons kosher salt.
03 -
1 teaspoon granulated garlic.
04 -
1 teaspoon granulated onion.
05 -
1 teaspoon ground cumin.
06 -
1/2 teaspoon dried oregano.
07 -
1/4 teaspoon black pepper.
08 -
Pinch of cayenne pepper (optional).
09 -
1 teaspoon vegetable oil.
10 -
1 pound ground beef (80:20 lean-to-fat ratio).
11 -
16 ounces (2 cups) refried beans, canned or homemade.
12 -
1/4 cup water.
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1 large bag of tortilla chips.
14 -
4 ounces cheddar cheese, grated (about 2 cups), plus more for topping.
15 -
4 ounces Colby Jack cheese, grated (about 2 cups), plus more for topping.
16 -
1 cup pico de gallo, store-bought or homemade, plus more for topping.
17 -
1/4 cup chopped cilantro.
18 -
1 jalapeño (pickled or fresh), sliced.
19 -
Optional toppings: Guacamole, Salsa, Sour cream, Canned black olives, Sliced green onions, Shredded lettuce, Corn, Hot sauce.
# Instructions:
01 -
Preheat the oven to 350°F (175°C) to get started.
02 -
Combine all the spices—chili powder, kosher salt, granulated garlic, granulated onion, ground cumin, dried oregano, black pepper, and cayenne pepper, if using—in a small bowl to create a delightful taco spice blend.
03 -
In a large skillet over medium-high heat, warm the vegetable oil until it shimmers. Add the ground beef and the prepared spice blend, breaking the meat into crumbles as it cooks. Let it brown for about 8 minutes, then drain excess fat.
04 -
Return the browned beef to the pan. Stir in the refried beans and water. Cook until the beans are smooth and well-heated. Keep this mixture warm over low heat as you continue.
05 -
Arrange tortilla chips on a 13x18-inch oven-safe platter or sheet pan in a slightly overlapping single layer. Toast them in the preheated oven for about 5 minutes until they start to release a fragrant aroma.
06 -
Carefully remove the pan and sprinkle half the grated cheeses over the warm chips. The heat from the chips will begin melting the cheese.
07 -
Layer the beef and bean mixture over the cheesy chips. Follow with the remaining cheese, and return the pan to the oven. Bake for another 5 minutes or until the cheese is melted completely.
08 -
Finish by topping the nachos with pico de gallo, chopped cilantro, and jalapeño slices. Add any additional preferred toppings. Serve immediately while hot.
# Notes:
01 -
Nachos taste best when freshly made, so prepare only as much as you'll eat in one sitting.
02 -
Avoid reheating nachos topped with sour cream, as they can become soggy.