Nitrate & Nitrite Free Loaded Nachos with Beef and Cheese
Total time40 min
Prep time20 min
Cook time20 min
4.5(15)
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Learn more →Ingredients
4 servings
For the beef
- 1 lb ground beef (80/20)
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp water
For the nachos
- 10 oz tortilla chips (about 8 cups)
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded monterey jack cheese
- 1 can (15 oz) black beans, drained and rinsed
- ⅓ cup pickled jalapeño slices
For serving
- 1 cup pico de gallo
- 1 cup guacamole
- ½ cup sour cream
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large rimmed sheet pan (18×13 inches) with foil.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 6–8 minutes. Drain off any excess fat.
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