Macho Nachos
These Macho Nachos are the ultimate crowd-pleaser! Loaded with seasoned beef, melty cheese, and fresh toppings, they're perfect for any snack or gathering.
Equipment
- Large Skillet
- Baking Sheet
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning 1 ounce size or 1/4 cup green taco seasoning or your own favorite seasoning
- 1/2 cup water
- 1 teaspoon vegetable oil
- 11 ounces corn tortilla chips
- 4 cups shredded Colby-Jack cheese or use a Mexican blend
- 1/2 cup black beans rinsed and drained very well
- 1/2 cup diced fresh tomatoes
- 1/2 cup canned sliced ripe black olives not Kalamata or Greek olives
- 1/2 cup diced fresh red onion
- 1/2 cup pickled jalapeño slices
- 3/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 cup restaurant-style salsa or your own favorite salsa
Instructions
Prepare the Ground Beef
- In a large skillet, heat the vegetable oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks, about 6-8 minutes.
Season the Beef
- Drain any excess fat. Sprinkle the taco seasoning over the beef, then pour in the water. Stir well and let simmer for 3-5 minutes until the sauce thickens slightly.
Assemble the Nachos
- Preheat oven to 350°F (175°C). On a large baking sheet, spread out the corn tortilla chips in an even layer. Spoon the seasoned ground beef evenly over the chips.
- Sprinkle shredded cheese generously over the beef layer. Add rinsed black beans, diced tomatoes, black olives, diced red onion, and pickled jalapeño slices on top.
Bake to Perfection
- Bake in the preheated oven for 10-15 minutes, or until cheese is melted and bubbly. Watch carefully to prevent burning.
Serve with Toppings
- Remove nachos from oven and let cool slightly. Drizzle sour cream over the top and sprinkle with chopped cilantro. Serve with a side of salsa for dipping.
Notes
- Drain black beans very well to prevent soggy chips.
- Customize toppings based on season or personal preference for variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to keep chips crispy.