You've Gotta Try These Nachos

Recipe by LifeIsGood
READY IN: 35mins


  • 2
    (13 ounce) bags corn tortilla chips, I like to use 2 different colors, ie. 1 bag yellow and 1 bag blue corn chips
  • Pico de Gallo Salsa
  • 4
    vine-ripe tomatoes, seeded and chopped
  • 1 -2
    jalapeno pepper, seeded and chopped (adjust to your heat level)
  • 1
    small white onion, chopped
  • 14
    cup cilantro leaf, finely chopped
  • Beef and Beans Topping
  • 2
    garlic cloves, chopped
  • 1
    small onion, chopped
  • 1
    jalapeno pepper, seeded and chopped
  • 1
    lb ground sirloin
  • 1
    teaspoon salt
  • 1 12
  • 1 12
    teaspoons cumin
  • 2
    teaspoons Frank's red hot sauce (or up to 1 T., adjust to your heat level.)
  • 1
    (15 ounce) can black beans, drained
  • Cheese Sauce
  • 2
    tablespoons butter (I use unsalted)
  • 2
    tablespoons flour
  • 2
    cups whole milk
  • 2 12
  • Optional Toppings
  • sour cream (optional)
  • 1
    avocados, sliced (optional) or 1 guacamole (optional)
  • black olives, sliced (optional)
  • scallion, chopped (optional)
  • hot sauce (optional)


  • Arrange the corn chips on a large serving platter.
  • Combine the salsa ingredients and let the flavors meld.
  • Make the beef and beans topping:
  • Heat a large nonstick skillet over medium high and add the olive oil, garlic, onion and jalapeno. Saute for about 2 minutes.
  • Add meat and break into smaller bits. Season with salt, chili powder, cumin and the cayenne pepper sauce. Cook meat mixture until browned, about 5 minutes. (Drain any grease.).
  • Stir in the beans and turn the heat down to low.
  • Make the cheese sauce:
  • In a saucepan, melt the butter over moderate heat.
  • Then add the flour, stirring and cooking for about a minute.
  • Whisk in milk.
  • When the milk comes to a bubble (watch carefully and keep stirring to make it lump-free and so it doesn't scald), stir in cheese using a wooden spoon.
  • Remove cheese sauce from the heat.
  • Pour cheese sauce evenly over the tortilla chips.
  • Top evenly with the beef and beans mixture.
  • Top it all off with the pico de gallo salsa (and optional toppings, if using).
  • Serve it while it's hot!