Beef and Bean Layered Nachos
If you're going to do nachos for a big event, they'd better live up to the hype. And so we give you a platter of double-layered nachos that combine ground beef and black beans with heaps of tomato, cheese, scallions, olives and jalapenos. Whatever recipe or toppings you use to build your nacho platter, be sure to assemble them in layer of chips and toppings. This minimizes the number of naked tortilla chips left on the bottom of the plate. This recipe alsp includes a bath of guacamole. To save time, you could substitute purchased guacamole, or leave it out entirely and spoon salsa over the finished nachos.
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INGREDIENTS
NutritionINGREDIENTS FOR NACHOS
- 2tablespoons canola oil
- 1
- 1lb ground beef
- 1teaspoon paprika
- 1teaspoon chili powder
- 2teaspoons dried oregano
- 1(398 ml) can black beans
- 1(500 g) bag tortilla chips
- 3cups tex-mex cheese, shredded
- 6
- 3
- 1
- 1⁄4cup canned jalapeno slices (jarred)
FOR THE GUACAMOLE
- 3
- 1lemon, juice of
- 1⁄4cup olive oil
- 3tablespoons sour cream
- salt & fresh ground pepper
- 1⁄4
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DIRECTIONS
- Heat oven to 350°F.
- In a large sauté pan over medium-high heat, heat oil. Add onion, then sauté until onion is translucent, about 5 minutes. Add garlic, beef, paprika, chili powder and oregano. Sauté for about 7 minutes, then add beans and set aside.
- On a rimmed baking sheet, arrange half of the tortilla chips in a single layer. Top with half each of the cheese, scallions, tomatoes, olives, jalapenos, and beef mixture. Top with a second layer of tortilla chips, then repeat layering with remaining topping ingredients.
- Bake for 10 minutes or until cheese has melted.
- Meanwhile, in a medium bow, combine avocados, lemon juice, olive oil and sour cream. Use a potato masher to mash ingredients until chunky smooth. Season with salt and pepper.
- When nachos are done sprinkle with cilantro , then serve guacamole.
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