Loaded Nachos

Instructions

1. 1

   Preheat your oven to 400°F (204°C). In a skillet over medium-high heat, brown 1 lb of ground beef, breaking it apart until fully cooked through, about 5–7 minutes. Drain any excess fat.

2. 2

   Add 1 packet of taco seasoning (or 2 tablespoons homemade) and ½ cup of water to the skillet. Simmer for 3–4 minutes, stirring occasionally, until the liquid is mostly absorbed and the beef is well-coated in seasoning.

3. 3

   Spread half of 1 lb tortilla chips in a single layer on a large rimmed baking sheet or a 9×13 baking dish. Scatter half of the seasoned beef, 1 can (15 oz) drained black beans, 1 cup pickled jalapeño slices, and half of 2 cups shredded Monterey Jack cheese and 1 cup shredded sharp cheddar cheese over the first layer.

4. 4

   Add a second layer of chips and repeat with the remaining beef, beans, jalapeños, and cheese.

5. 5

   Bake in the preheated oven for 12–15 minutes until the cheese is completely melted, bubbling, and starting to get golden brown at the edges.

6. 6

   Remove from the oven and immediately dollop 1 cup sour cream and 1 cup guacamole over the top. Spoon ½ cup pico de gallo and scatter ¼ cup fresh cilantro on top.

7. 7

   Serve the nachos straight from the pan while they are hot, as nachos do not wait.