BEST NACHOS SUPREME RECIPE - HOW TO MAKE EASY LOADED ...
Is there anything more satisfying than a loaded tray of nachos, still hot from the oven? Here's how to make nachos (with our favorite insanely easy recipe), including how to make it healthy, the best toppings, and what kind of cheese to use on them.
Provided by Lindsay Funston
Categories feed a crowd Super Bowl appetizers dinner lunch side dish snack
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 6-8
Number Of Ingredients 19
Steps:
- Preheat oven to 425º and line a large baking sheet with foil. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add ground beef and cook until no longer pink, 6 minutes more. Drain fat.
- Add garlic and taco seasoning and season with salt. Cook until meat is well browned and slightly crispy, 5 minutes more. Add refried beans and water to skillet and stir until combined.
- Add half the tortilla chips and top with beef-bean mixture, half the cheese, half the black beans, and half the pickled jalapeños. Repeat one more layer.
- Bake until cheese is melty, 15 minutes.
- Scatter with tomato, avocado, green onions, and cilantro. Drizzle with sour cream and hot sauce and serve immediately.
ULTIMATE GROUND BEEF NACHOS RECIPE BY MILAGROS CRUZ
Revamp your nachos recipe with ground beef and spices!
Yield 6
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees F.
- Add the oil to a pan over medium high heat, add the beef, and break up with a wooden spoon.
- Continue to break the meat into small pieces; add salt, pepper, garlic powder, chili powder, onions, and peppers. Mix until well combined.
- Stir the meat occasionally for 8 to 10 minutes making sure all sides are browned. The meat is done when there is no pink in the larger chunks of ground beef.
- Add tortilla chips to a baking dish, top with cooked ground beef, cheese, and jalapeños. Bake at 350 degrees for 10 minutes or until cheese is melted.
- Top with shredded lettuce, diced tomatoes, guacamole, and sour cream.
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