Properly Loaded Nachos
Layered, not piled. No naked chips allowed.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 people
- Difficulty
- easy
- Heat
- 🌶🌶
Most nachos fail because everything goes on top and the bottom half is dry. Build in two layers on a sheet pan, use real shredded cheese, and add the cold stuff after the oven.
Ingredients
After the oven
Gear
- sheet pan
- skillet
Method
Tap a step to mark where you are. Tap a time to start a timer.
-
Brown the beef
Cook the beef in a skillet over medium-high, breaking it up, until browned. Drain most of the fat. Stir in the chili powder, cumin, garlic powder, and a good pinch of salt. Cook one more minute.
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First layer
Heat the oven to 400F. Spread half the chips on a sheet pan. Scatter half the beef, half the beans, half the jalapenos, and half the cheese over them.
-
Second layer
Repeat with the rest of the chips, beef, beans, jalapenos, and cheese, making sure the top chips are covered.
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Bake
Bake until the cheese is fully melted and starting to brown at the edges.
-
Finish cold
Straight out of the oven, scatter the pico, dollop the sour cream, and add the avocado, cilantro, and green onions. Serve on the pan.
Notes
- warningPre-shredded cheese is coated in starch and melts into a grainy mess. Grate a block.
- variationSwap the beef for leftover pulled pork or chili. That is what leftovers are for.