Oh boy do I love nachos! Over the years I’ve perfected them and they are probably up there in my top five favourite things to eat. There’s such a mixture of flavours and the recipe is so adaptable to most people’s preferences. Want a vegetarian version? Just leave out the beef. Don’t like them too hot? Skip the jalapeños.
If you can, try to use thick, nachos because they need to stand up to layers of toppings and oven baking without burning.
Also make sure you line your baking tray with baking paper because it’s so much easier to clean afterwards!
Remember, It’s all about the layers. Layer your nachos, beef, and cheese for the best nacho-to-topping ratio. No one likes getting a nacho with no toppings or too many!
Start by chopping the onion. Add the olive oil and onion to a large pan and sauté over medium heat until the onion is soft and transparent. This should take about 5 minutes.
Now drain, but do not rinse the black beans, allowing some of the starchy liquid to remain coating the beans. Add the beans and diced tomatoes to the pan, along with the chilli powder, cumin, garlic powder, and salt.
Stir and simmer the mixture until it thickens, about 10 minutes.
Begin preheating the oven to 180°C.
Slice the tomatoes in half, thinly slice the jalapeño, and chop the coriander.
Line your baking tray with baking paper.
Spread a layer of nachos over the baking tray in a single layer, trying not to overlap them. Spoon about half of the beef and beans over the nachos, then sprinkle half of the grated cheese over the top. Repeat with one more layer of nachos, beef, and cheese.
Bake the nachos, meat, and cheese for 5-7 minutes, or until the cheese is fully melted and the chips are just beginning to turn golden brown on the edges. Remove the nachos from the oven and add your sour cream. Sprinkle the tomatoes, sliced jalapeño, and chopped coriander over the top.
Ingredients
Directions
Start by chopping the onion. Add the olive oil and onion to a large pan and sauté over medium heat until the onion is soft and transparent. This should take about 5 minutes.
Now drain, but do not rinse the black beans, allowing some of the starchy liquid to remain coating the beans. Add the beans and diced tomatoes to the pan, along with the chilli powder, cumin, garlic powder, and salt.
Stir and simmer the mixture until it thickens, about 10 minutes.
Begin preheating the oven to 180°C.
Slice the tomatoes in half, thinly slice the jalapeño, and chop the coriander.
Line your baking tray with baking paper.
Spread a layer of nachos over the baking tray in a single layer, trying not to overlap them. Spoon about half of the beef and beans over the nachos, then sprinkle half of the grated cheese over the top. Repeat with one more layer of nachos, beef, and cheese.
Bake the nachos, meat, and cheese for 5-7 minutes, or until the cheese is fully melted and the chips are just beginning to turn golden brown on the edges. Remove the nachos from the oven and add your sour cream. Sprinkle the tomatoes, sliced jalapeño, and chopped coriander over the top.
Notes
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