Epic Baked Nachos
I usually do my midnight nachos in the microwave with whatever we have laying about, but these are what I’ll make as a whole dinner.
Couple of things to keep in mind. Be sure you drain the pico so you don’t get your nachos soggy and don’t put too much cheese on it. I love cheese, but it’ll turn this from crunch to mush as the oil renders out of the cheese in the oven.
Ingredients
- 4 oz baked tortilla chips
- 8 oz 99% lean ground beef or turkey breast
- 1 tsp cumin
- 1 tsp garlic powder
- kosher salt and black pepper, to taste
- 1 cup black bean dip
- 1 1/3 cup Mexican cheese blend
- 2 cups pico de gallo
- 1/2 cup sour cream
- 1/2 cup chopped fresh cilantro (sorry kiddos!)
- 1 jalapeño, sliced thin optional for topping
Directions
- Preheat oven to 425F.
- Place 1 oz (about 14 depending on the brand) chips on a large baking sheet (with foil).
- Heat a large nonstick sauté pan over high heat.
- Add the ground meat and season with cumin, garlic powder, salt and pepper and sauté until cooked through, breaking up meat into small pieces with a wooden spoon, about 5 minutes.
- When cooked, add the bean dip and mix well.
- Spoon the mean and bean mixture over the chips and sprinkle the cheese on top.
- Bake until cheese melts, about 6 minutes.
- Remove the nachos from the oven, top with pico de gallo, sour cream, cilantro and jalepeños.
- Fight Justin off!
Crazy idea:
Get creative! Try it with cherry tomatoes on top. Maybe some black olives and green onions? Avocado chunks would be nice too.
