Kitchen Sink Nachos
Kitchen Sink Nachos
Kitchen Sink Nachos
Kitchen Sink Nachos

Kitchen Sink Nachos

David Venable

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!

Ingredients

  • 1 lb ground beef
  • 1 cup medium diced onions
  • 1 (8-oz) jar taco sauce
  • 1 (15-oz) can seasoned black beans, drained and rinsed
  • 1/4 cup chopped pickled jalapeños
  • 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 chilis, drained
  • 1/2 cup small diced red onions
  • 1/2 cup cilantro leaves, chopped
  • Juice of 1 lime
  • 1 Tbsp olive oil
  • Sour cream, for serving

Directions

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.

Cook's Notes

Avoid pre-grated cheese. Grate it yourself for a fresh texture. This will allow the cheese more uniform melting.

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