Nachos Recipe

• servings: 8 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

1 lb. ground beef

4 cloves garlic

¾ cup water

1 (1 oz.) packet taco seasoning (see notes/pro tips)

1 (16 oz.) can refried beans

14 oz. tortilla chips (thick/study chips work best. See notes)

3 ¾ cups freshly shredded cheese (see notes)

½ cup diced bell peppers (I use red + green)

1 jalapeno pepper (sliced)

¼ cup finely diced red onions

1/3 cup sliced black olives (sliced)

2 Roma tomatoes (diced)

2 green onions (sliced)

3 tablespoons cilantro (roughly chopped)

Guacamole

Salsa

Sour Cream

Directions

Preheat the oven to 350° F. Measure all of the ingredients before beginning, the recipe goes super quick from there!

Heat a large skillet over medium-high heat and add the ground beef. Cook and crumble for 7-10 minutes, or until the beef is brown and cooked through. Drain grease. Add the garlic and taco seasoning and stir in water. Bring to a boil until thickened, then reduce to a simmer. Stir in the refried beans until well combined and heated through. Remove and set aside.

Spread half of the chips in an even layer on a large, light-colored baking sheet. (Mine is 11.2 x 15.7-inches.)

Distribute half of meat mixture in scoops on top and along the sides. Sprinkle with half of the cheese.

Top with the remaining chips, remaining meat mixture, and remaining cheese.

Top with bell peppers, jalapenos, red onions, and black olives.

Bake for 15 minutes, or until the cheese is completely melted.

Remove from the oven and sprinkle with tomatoes, diced green onions and cilantro. Top with a generous scoop of guacamole and serve with salsa and sour cream!

Nutrition

• Calories: 592 kcal
• Total Fat: 32 g
• Saturated Fat: 13 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.2 g
• Cholesterol: 88 mg
• Sodium: 1250 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 31 g