Author’s Note (2/6/16): Hello! I’m assuming you found this recipe on Pinterest. Considering tomorrow is the biggest football game of the year, I bet you’re looking for a yummy treat to take to the party. In that case, welcome and go Broncos!
I never thought this recipe would be a big hit, but apparently everyone loves nachos (and cheese, let’s be honest) as much as I do. I’m not going to claim to be a great cook—sometimes I just have an idea in the kitchen and throw stuff together. That’s what happened here. I just happened to have my camera and a piece of paper to write everything down.
Confession: I love nachos. Actually, I just love chips in general (I know, they’re horrible for me). I’ve been craving a good plate of nachos for a while, so I decided to make them! This was Wednesday night’s meal. It was so quick, easy and absolutely delicious. I’m going to do you a favor and not calculate the nutritional information (because what fun would that be?!).
Here’s what you’ll need:
- 1 (15-oz.) can black beans, drained and rinsed
- 1 lb. ground beef
- 1 tsp. minced onion
- 1 (1 oz.) packet taco seasoning
- 1 bag tortilla chips
- 1 green bell pepper, chopped
- 1 medium tomato, chopped
- 1 jar con queso cheese sauce (you can use as much or as little as you like)
- Mild cheddar and sharp cheddar cheeses (or any kind you like … as much or as little as you like)
- Any additional toppings: avocado, onion, banana peppers, sour cream, jalapenos, lettuce, etc.
Preheat your oven to 350 degrees.
In a separate skillet, brown your ground beef over medium heat. Add in minced onion and a pinch of the green bell pepper. Drain. Add in taco seasoning and stir.
While your beef is cooking, go ahead and arrange your tortilla chips in your cast iron skillet.
When meat is finished cooking (and drained), sprinkle half the meat mixture over the layer of nachos. Add in black beans (uncooked). Sprinkle shredded cheeses over chips. Pour half of the con queso sauce over the mixture.
Stick cast iron skillet in preheated oven. Cook for 10 minutes at 350 degrees.
Once finished, sprinkle tomatoes and remaining bell pepper (and whatever else you want … Stephen doesn’t like vegetables) on top. Doesn’t it look delicious?
To download a .pdf copy of this recipe, click here.