Kitchen Sink Nachos
- Friends don't let friends eat regular nachos…they eat these! There's no wrong time of year to serve this loaded appetizer. Just make sure all your guests have arrived before baking. No one likes cold nachos!
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1 lb ground beef
- 1 cup onions, medium dice
- 1 (8-oz) jar taco sauce
- 1 (15-oz) can seasoned black beans, drained and rinsed
- 1/4 cup pickled jalapeños, chopped
- 2 cups shredded extra sharp cheddar cheese
- 2 cups shredded Pepper Jack cheese
- 1 (12 to 14-oz) bag tortilla chips
- 1 avocado, peeled, pitted, and finely diced
- 1 (10-oz) can diced tomatoes with green chilies, drained
- 1/2 cup red onions, small dice
- 1/2 cup cilantro leaves, chopped
- Juice of 1 lime
- 1 Tbsp olive oil
- Sour cream, for serving
- Preheat the oven to 350°F. Add the ground beef and diced onions to a large skillet and place the skillet on medium-high heat. Cook until the meat is no longer pink and then drain the beef. In a large bowl, combine the cooked beef, taco sauce, beans, and jalapeños. In a smaller bowl, combine the sharp cheddar and Pepper Jack cheeses.
- Lay half of the tortilla chips out on a baking sheet or oven-safe skillet. Spread half of the beef mixture over the chips and top the chips with half of the mixed cheeses. Sandwich the spread with the remainder of the tortilla chips. Use the remaining beef and cheese to create a second layer. Bake for 20 minutes, or until the cheese is melted.
- While the nachos are baking, combine the avocado, tomatoes, red onions, cilantro, lime juice, and olive oil in a separate bowl. When the nachos are done baking, add the avocado mixture on top. Serve with sour cream.