The Best Nachos (Print Version)
# Ingredients:
01 -
1 teaspoon ground cumin.
02 -
2 tablespoons of chili powder.
03 -
1 teaspoon garlic granules.
04 -
1/4 teaspoon black pepper.
05 -
1 teaspoon onion granules.
06 -
1 teaspoon of vegetable oil.
07 -
A pinch of cayenne pepper, if you want extra spice.
08 -
1 1/2 teaspoons of coarse sea salt.
09 -
1/2 teaspoon oregano, dried.
10 -
A pound (around 450 grams) of minced beef, with an 80/20 meat-to-fat ratio.
11 -
16 ounces of refried beans (roughly 2 cups)—use canned ones or homemade.
12 -
1/4 cup of water.
13 -
A large bag of tortilla chips.
14 -
4 ounces of Colby-Jack cheese, shredded (around 2 cups), plus extras for the top.
15 -
4 ounces of cheddar cheese, shredded (roughly 2 cups), and some extra for garnishing.
16 -
1 jalapeño, sliced (either fresh or pickled, depending on what you like).
17 -
1 cup of chopped pico de gallo salsa, homemade or bought, and some more for garnish.
18 -
A small handful of fresh cilantro, roughly chopped.
19 -
Optional extras you can pile on top: Guacamole, your favorite spicy sauce, sour cream, corn, black olives from a can, shredded lettuce, green onions (thinly sliced), or salsa.
# Instructions:
01 -
Start by setting your oven to 350°F (175°C) so it's ready to go.
02 -
In a small bowl, stir together the spices (chili powder, salt, onion granules, garlic granules, cumin, oregano, black pepper, and cayenne if you're using it) to make your taco seasoning.
03 -
Heat the oil in a big frying pan over medium-high heat. Toss in the beef and all the prepared spices. Break up the beef into small bits as it cooks, letting it brown for about 8 minutes. Pour off any excess grease before moving on.
04 -
Put the browned meat back into the pan. Add the water and the refried beans, stirring everything until smooth and nicely combined. Keep this warm on low heat while you work on the next steps.
05 -
Spread out your tortilla chips in a single layer on a large oven-safe sheet or platter (13x18 inches works well). Pop them into the preheated oven for around 5 minutes to give them a little crispier texture.
06 -
Pull the tray out of the oven and sprinkle half of both cheeses over the warm chips. Let the chips do their thing and start melting the cheese slightly.
07 -
Grab that beef and bean mix and layer it on top of the chips and cheese. Toss the rest of the grated cheese over it, then bake it again for around 5 minutes or until everything is gooey and melty.
08 -
Take the nachos out and add the chopped fresh salsa, cilantro, and jalapeño slices. Throw on any extras you love like guacamole or sour cream. Enjoy while it's still warm!
# Notes:
01 -
It's best to eat nachos fresh and hot because they’re not nearly as nice reheated.
02 -
If your nachos have sour cream, avoid reheating them—they can turn into a soggy mess.