Probably the greatest nachos ever assembled. Perfect for football. Serve as a giant help-yourself platter or portion onto plates.
Ingredients
- cooking spray:
- Tortilla chips: 1 pack (18 ounce pack)
- ½ pounds cooked, Mexican-seasoned ground beef: 1 piece
- black beans: 1 can (15 ounce can, drained)
- medium jalapeno peppers: 3 piece (sliced)
- Pico de Gallo: 3 cups
- medium Cheddar cheese: 1 pack (16 ounce pack, shredded)
- queso blanco dip, warmed: 3 cups
- head iceberg lettuce: 0.25 piece (shredded)
- sour cream: 1 cup
- water: 1 Tbsp (or as needed)
- stalks scallions: 2 piece (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
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Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
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Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
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Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
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Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.
