Nachos are one of my fiancé Dean’s favorite meals and it has been a frequent request to get a solid nacho recipe in the Cooking Club, so here it is just in time for the Super Bowl! We’re making a spiced bean and meat mixture to add protein and lots of flavor AND we’re bringing back my favorite “taco sauce” to dollop all over along with guacamole and other tangy salty toppings.
Ingredient Highlight
Beans! are a great way to get protein along with a heavy dose of fiber, complex carbs, folic acid, iron, magnesium, and potassium to name a few. They are famous for making you fart (hehe) because of the specific sugars (oligosaccharides) they contain that we have trouble breaking down. Cooking your beans from scratch reduces the fart-causing substances!
Bonus! Beans combined with rice = a complete protein with all 9 essential amino acids.
Servings 4 People
Prep Time 15 minutes 
Cook Time 10 minutes Ingredients
For the meat/beans:
- 1 tbsp olive oil
- ½ lb ground beef
- 1 tsp kosher salt divided
- 1 (15 oz) can black beans drained, rinsed
- 2 tsp ground cumin
- 2 tsp dried oregano
- 2 tsp chili powder
- 2 tsp garlic powder
- ½-1 tsp red pepper flakes
For the “taco sauce”:
- 1 cup whole milk plain Greek yogurt
- ¼ cup chopped pickled jalapenos
- 2 tbsp pickled jalapeno juice
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp kosher salt
For the nachos:
- 8-10 cups tortilla chips
- 4 cups shredded monterey jack and/or cheddar, divided
- Pickled jalapenos
- Guacamole
- Crumbled cotija cheese or use feta
- Chopped cilantro and/or green onion
- Medium hot red salsa
- Or use pork turkey, or chicken.
Instructions
- Preheat the oven to 350F.
- In a large skillet over medium heat, add the oil. Once it’s hot and shimmering, add the beef, break it up into chunks. Let it cook, undisturbed for 3-5 minutes to get it browned on one side. Sprinkle with ½ teaspoon salt, then continue to break into small crumbles until cooked through. If there is a lot of excess oil in the pan, tilt the pan and use a spoon to remove most of it.
- Add the beans, spices, and remaining ½ teaspoon salt and stir to combine for 30 seconds. Remove from heat.
- To make the taco sauce, add all ingredients into a small bowl and mix to combine.
- Add tortilla chips to a standard baking sheet in a single thick layer (you don’t want any of the pan exposed on the bottom). Sprinkle 2 cups cheese evenly over top. Bake for 2 minutes or until the cheese is just melted.
- Top with the warm beef and bean mixture (if it’s not warm, warm it up!) and sprinkle the remaining 2 cups cheese evenly over top and bake for 2-3 minutes or until cheese is just melted
- Top with dollops of taco sauce and guacamole. Scatter pickled jalapenos all over. Sprinkle with cotija cheese and herbs to finish. Serve with salsa on the side.
Items you can prep ahead (optional)
- Make taco sauce
- Cook bean/meat mixture
- Grate 4 cups cheese
- Prep any other toppings you want to add
Substitutions:
- To make dairy-free, use a vegan cheese alternative or skip the cheese.
- To make vegan, see above + add an extra can of beans in place of beef. For the “taco sauce” use a vegan yogurt or sour cream alternative or make this smoky cashew sauce (LINK).
- Obviously you can top your nachos with whatever toppings you like, just make sure to add the meat/bean mixture and taco sauce!
- Substitute pickled jalapeno and juice with dill pickles and juice.
- Substitute pickled jalapenos with Pickled Red Onions.
Storage:
-
Store leftovers in an airtight container in the fridge:
- Bean/meat mixture: up to 4 days
- Taco sauce: up to 6 days
Leftovers + Repurposing:
- If for some reason you don’t finish your nachos, you can store them in an airtight container and then reheat them in the oven the next and add some fresh toppings and cheese.
- Leftover meat/bean mix and taco sauce can be used to make tacos, quesadillas, added to scrambled eggs for a Mexican-style breakfast, etc…
leave your comments!