Beef Nachos Black Beans (Print version)

Crispy chips layered with spiced beef, black beans, melted cheese, and fresh toppings.

# What you need:

→ Beef Mixture

01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1 tbsp tomato paste
10 - 1/4 cup water

→ Nachos Assembly

11 - 8 oz tortilla chips (gluten-free if needed)
12 - 1 (15 oz) can black beans, drained and rinsed
13 - 2 cups shredded cheddar cheese
14 - 1 cup shredded Monterey Jack cheese

→ Toppings (optional)

15 - 1/2 cup sour cream
16 - 1 ripe avocado, diced
17 - 1 medium tomato, diced
18 - 1/4 cup red onion, finely diced
19 - 1/4 cup fresh cilantro, chopped
20 - 1 jalapeño, sliced
21 - Lime wedges

# Directions:

01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, cook ground beef for 2 to 3 minutes, breaking it up with a spoon.
03 - Add diced onion and minced garlic; sauté until softened, about 3 minutes.
04 - Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
05 - Mix in tomato paste and water, then simmer for 4 to 5 minutes until slightly thickened. Remove from heat.
06 - Spread tortilla chips evenly on a large baking sheet or ovenproof platter.
07 - Scatter black beans over chips, then spoon beef mixture evenly on top.
08 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly over beef and beans.
09 - Bake in the preheated oven for 8 to 10 minutes until cheese is melted and bubbly.
10 - Remove from oven and garnish with sour cream, avocado, tomato, red onion, cilantro, jalapeño, and lime wedges. Serve immediately.

# Expert advice:

01 -
  • The beef stays flavorful and never dry because you're building spice into it from the start, not drowning it at the end.
  • You get that satisfying moment when you pull the pan from the oven and the cheese is still bubbling, promising perfect texture in every bite.
  • It feeds people without asking you to be in the kitchen when they're actually eating, so you can be part of the gathering instead.
02 -
  • Don't let the beef simmer for too long or it toughens—4 to 5 minutes is all it needs to thicken and meld, and then you're done.
  • Wet chips make sad nachos, so don't rinse your black beans in advance and leave them sitting in water, and don't overload any one spot with toppings right before serving.
  • The gap between pulling the pan from the oven and eating matters: eat them too early and the chips stay crispy underneath, too long and everything settles into a soft, almost soup-like state, which is only good if that's what you want.
03 -
  • Toast your tortilla chips in the oven at 375°F for 3 to 4 minutes right before assembly if they've been sitting in a bag for a while—they'll be crisper and won't absorb cheese oil as quickly.
  • Keep your toppings cold until the last moment so that the heat of the nachos warms them gently instead of cooking them into nothing.

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