Description
These Oven-Baked Nachos are a delicious and crowd-pleasing appetizer or meal featuring layers of crispy tortilla chips, seasoned ground beef, fresh vegetables, black beans, olives, and melted Monterey Jack and cheddar cheeses. Topped with a tangy lime-infused sour cream drizzle, avocado, and cilantro, these nachos are perfect for game day, parties, or casual family dinners.
Ingredients
Units
Scale
Chips and Meat
- 1 large bag tortilla chips (13 oz.)
- 1 lb lean ground beef
- 2 tablespoons taco seasoning
Vegetables and Beans
- 1 can black beans, drained
- 1 orange bell pepper, diced
- 1 small red onion, diced
- 1/2 cup cherry tomatoes, sliced
- From 2 ears of corn, kernels removed
- 1 can black olives, sliced
- 1 can green olives, sliced
- 2 scallions, chopped
- 2 jalapeños, thinly sliced
Cheese and Toppings
- 2 cups Monterey Jack cheese, shredded
- 2 cups cheddar cheese, shredded
- 1/2 cup sour cream
- Juice of 2 limes
- 1 teaspoon kosher salt
- 1 avocado, chopped
- 2 tablespoons chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the nachos later.
- Prepare Sour Cream Sauce: In a small bowl, combine the sour cream, freshly squeezed lime juice, and kosher salt. Stir well until fully blended. Transfer this mixture into a squeeze bottle for easy drizzling and refrigerate until ready to use.
- Cook the Beef: Place a medium-sized skillet on the stovetop over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until the beef loses its pink color. Stir in the taco seasoning and cook for an additional minute to allow the flavors to meld. Once done, transfer the beef to a paper towel-lined strainer to drain off any excess fat.
- Assemble the Nachos: Line a 10-inch springform pan with a strip of parchment paper that wraps around the inside and extends two inches above the rim to create a collar. Begin by spreading a handful of tortilla chips evenly on the bottom. Add a layer of cooked beef, followed by a small handful of diced vegetables including bell pepper, onion, tomatoes, corn, beans, olives, scallions, and jalapeños. Sprinkle 1 cup of Monterey Jack cheese over the toppings. Repeat this layering process three more times, alternating between Monterey Jack and cheddar cheese with each layer. Finish by crushing any remaining chips and sprinkling them, along with leftover meat and veggies, on top.
- Bake the Nachos: Transfer the assembled pan to the preheated oven and bake for 30 minutes or until the cheese is fully melted, bubbly, and lightly browned.
- Finish and Serve: Carefully remove the pan from the oven and place it on a large round plate. Using oven mitts, unlock and remove the springform ring. Peel away and discard the parchment paper collar. Drizzle the prepared sour cream sauce over the top in a back-and-forth motion. Sprinkle chopped avocado and cilantro over the nachos for a fresh and vibrant finish. Serve immediately to enjoy the warm, cheesy layers.
Notes
- For extra heat, add more jalapeños or a dash of hot sauce to the beef while cooking.
- To make this dish vegetarian, omit the ground beef and add extra beans or grilled vegetables.
- You can prepare the sour cream sauce a few hours ahead and keep it refrigerated.
- Use fresh, high-quality cheese for the best melting texture and flavor.
- If you don’t have a springform pan, a deep baking dish lined with parchment works as an alternative.
