The Best Nachos

Ingredients

• 2 tbsp Chili powder
• 1.5 tsp Kosher salt
• 1 tsp Granulated garlic
• 1 tsp Granulated onion
• 1 tsp Ground cumin
• 0.5 tsp Dried oregano
• 0.25 tsp Black pepper
• Cayenne pepper (Pinch; optional)
• 1 tsp Vegetable oil
• 1 lb Ground beef (80:20 lean-to-fat ratio)
• 16 oz Refried beans (Canned or homemade)
• 0.25 cup Water
• Tortilla chips (1 large bag)
• 4 oz Cheddar cheese (Grated, plus more for topping)
• 4 oz Colby Jack cheese (Grated, plus more for topping)
• 1 cup Pico de gallo (Store-bought or homemade, plus more for topping)
• 0.25 cup Cilantro (Chopped)
• 1 Jalapeño (Sliced; pickled or fresh)
• Guacamole (For topping)
• Salsa (For topping)
• Sour cream (For topping)
• Canned black olives (Optional topping)
• Green onions (Sliced; optional topping)
• Lettuce (Shredded; optional topping)
• Corn (Optional topping)
• Hot sauce (Optional topping)

Steps

1. 1

   Preheat the oven to 350°F.

2. 2

   Combine the chili powder, kosher salt, granulated garlic, granulated onion, ground cumin, dried oregano, black pepper, and optional cayenne pepper in a small bowl.

3. 3

   Heat the vegetable oil in a pan over medium-high heat until it begins to shimmer.

4. 4

   Add the ground beef and season it with all of the taco spice blend. As it cooks, break the meat into crumbles with a spoon.

5. 5

   Cook the beef for about 8 minutes, until browned. Drain the fat using a colander, then return the beef to the pan.

6. 6

   Add the refried beans and water to the beef. Heat until the beans are smooth and warmed through.

7. 7

   Reduce the heat to low and keep the beef-and-bean mixture warm while preparing the chips.

8. 8

   Arrange the tortilla chips in a single layer on a 13-by-18-inch oven-safe platter or sheet pan, overlapping them slightly.

9. 9

   Toast the chips in the preheated oven for 5 minutes, or just until their aroma becomes noticeable.

10. 10

    Carefully remove the pan from the oven and top the chips with half of the grated cheddar and Colby Jack cheeses. Let the heat from the chips melt the cheese slightly.

11. 11

    Top the chips with the beef-and-bean mixture, then sprinkle the remaining cheese over the beef.

12. 12

    Return the pan to the oven for 5 minutes, or until the cheese has fully melted.

13. 13

    Top the nachos with pico de gallo, chopped cilantro, sliced jalapeño, and any preferred toppings such as guacamole, salsa, sour cream, black olives, green onions, shredded lettuce, corn, or hot sauce.

14. 14

    Serve hot.

Notes

The recipe recommends an oven-safe platter or quarter sheet pan so the nachos can go directly from oven to table. Toppings are customizable; classic options include pico de gallo, guacamole, sour cream, jalapeños, diced onions and tomatoes, and cilantro. The source notes that sturdy, thick tortilla chips work best. Guacamole is best made the same day to reduce browning.

Nutrition per serving

• appetizer
• snack
• main
• Tex-Mex
• baked
• party food
• customizable