Loaded Beef Nachos That Stay Crisp

By Sprig Originals ✓ · cooked up in Sprig

Well-seasoned ground beef, drained aggressively so no grease or liquid softens the chips, layered twice with a melty cheddar–Jack blend and baked hot and fast. Every chip gets cheese, and every chip stays crunchy.

Ingredients

• 1 lb ground beef (85/15)
• 1 tbsp neutral oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 1/3 cup water or beef broth

• 10 oz sturdy restaurant-style tortilla chips
• 8 oz sharp cheddar, freshly grated
• 6 oz Monterey Jack, freshly grated
• 1 15-oz can black beans, drained and rinsed
• 1 jalapeño, thinly sliced

• 1/2 cup sour cream
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, quartered and drained on paper towel
• 3 tbsp chopped cilantro
• 2 scallions, thinly sliced
• 1/4 cup pickled jalapeño slices, patted dry
• 1 lime, cut into wedges

Instructions

1. Heat the oven to 425°F and set a rack in the upper third. Line a large rimmed sheet pan with parchment or foil.
2. Heat the oil in a 12-inch skillet over medium-high. Add the onion and cook 3 minutes until softened at the edges. Add the ground beef, break it into large chunks, and let it sit undisturbed 3 to 4 minutes to brown before breaking it up further. Cook 5 to 6 minutes total until no pink remains.
3. Push the beef to one side of the pan and tilt; spoon off and discard all visible fat. Then transfer the beef to a fine-mesh strainer set over a bowl and let it drain 2 to 3 minutes, pressing lightly with a spoon. This is the step that keeps the chips crisp — do not skip it.
4. Return the drained beef to the skillet over medium heat. Add the garlic, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper and toast 45 seconds until fragrant. Stir in the tomato paste and cook 1 minute, then add the water or broth and simmer 3 to 4 minutes, stirring, until the liquid has cooked away completely and the beef looks glossy but not wet. Taste and adjust salt.
5. Spread half the tortilla chips over the sheet pan in a single overlapping layer. Scatter half the beef, half the black beans, and half the cheddar and Jack over the top.
6. Add the remaining chips, then the remaining beef, beans, and cheese, aiming cheese at any bare chips. Scatter the fresh jalapeño slices over the top.
7. Bake 8 to 10 minutes, until the cheese is fully melted and bubbling with a few browned spots. For extra color, broil 60 to 90 seconds, watching constantly so the exposed chip edges don't burn.
8. Let the pan rest 2 minutes, then top with dollops of sour cream, the avocado, drained tomatoes, pickled jalapeños, cilantro, and scallions. Serve immediately from the pan with lime wedges.

Chef's tips

Nutrition (per serving, estimated)

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