Macho Nachos
Yield: 4
This loaded Macho Nachos recipe features layers of crispy tortilla chips, taco meat, black beans, and cheese baked until perfectly melty - then topped with onions, tomatoes, black olives, pickled jalapenos, and sour cream. Served with salsa for dipping, these baked nachos are perfect for game day, movie night, or a fun casual meal!
Ingredients
- 1 pound ground beef
- 1 packet (1 ounce size) taco seasoning (Or use ¼ cup of my green taco seasoning or your own favorite seasoning.)
- ¾ cup water
- 1 teaspoon vegetable oil
- 11 ounces corn tortilla chips
- 4 cups shredded Colby-Jack cheese, or use a Mexican blend
- ½ cup rinsed and drained black beans (Drain VERY WELL, so the chips don't get soggy - I like to spread them out on a paper towel after they're rinsed and drained.)
- ½ cup diced fresh tomatoes
- ¼ cup canned, sliced ripe black olives (not Kalamata or Greek olives)
- ¼ cup diced fresh red onion
- ¼ cup pickled jalapeno slices
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- 1 cup restaurant-style salsa (or your own favorite salsa)
Instructions
- In a medium skillet over medium heat, brown the ground beef, breaking it up into small bites. When beef is cooked through, drain away the excess fat and then sprinkle taco seasoning over the top. Stir in the water and let beef simmer for 5-10 minutes, or until the water is mostly absorbed. Remove skillet from heat and set aside. (This step can be done the day before. Store in the fridge, then warm it up a bit before proceeding.)
- Preheat oven to 350°F and place oven rack in middle of oven. If using a large rimmed sheet pan, lightly spray the pan or line with foil. If using a large 12" cast iron skillet, rub 1 teaspoon of vegetable oil onto the inside of the skillet, to coat the bottom and sides.
- Add half the tortilla chips to the sheet pan, in an even layer. Sprinkle with 1½ cups of the cheese. Then add half of the seasoned beef and half of the black beans. Repeat this layering one more time, with the remaining chips, 1½ cups of cheese, and remaining seasoned beef and black beans. Finally, sprinkle the remaining 1 cup of cheese over the top.
- Place sheet pan in oven and bake for about 10 minutes. Most of the top cheese should be melty, but you want to make sure that the cheese in the center is also melty. If the top cheese is starting to brown and the center cheese is not yet melted, place a loose foil tent over the top of the skillet (so the foil is not touching the cheese), and then bake for 5-10 minutes more - or just until all the cheese is melted to your liking.
- Remove sheet pan from oven and quickly top with tomatoes, ripe black olives, red onion, and pickled jalapeno slices. Add a few dollops of sour cream to the top, then sprinkle chopped cilantro over the top to finish. Serve hot with a side of salsa.
Notes
Nachos are absolutely best when eaten as soon as they come out of the oven. If you insist on saving any leftovers, here's what I recommend:
- Fridge - Place the nachos in an airtight container and store in the fridge for up to 2 days.
- To reheat - Place the macho nachos in an oven-safe dish or on a baking sheet and heat them in a 300°F oven until warmed throughout. Just know that the second time around will not leave these macho nachos with the same awesome texture as when you first made them!
Nutrition Information:
Serving: 1 Calories: 609kcal Carbohydrates: 27g Protein: 32g Fat: 42g Saturated Fat: 20g Polyunsaturated Fat: 17g Trans Fat: 1g Cholesterol: 117mg Sodium: 742mg Fiber: 3g Sugar: 1g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.