Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Loaded Beef Nachos
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- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1154
- Total Fat
- 77 g
- Saturated Fat
- 31 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 9 g
- Sugar
- 6 g
- Protein
- 51 g
- Cholesterol
- 168 mg
- Sodium
- 1499 mg
Who doesn’t love nachos? This version is topped with mildly spiced ground beef, beans and two kinds of cheese, plus loads of our favorite fresh toppings. Think of this as a blueprint, though, and feel free to add or subtract toppings to make the loaded nachos of your dreams.
- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1154
- Total Fat
- 77 g
- Saturated Fat
- 31 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 9 g
- Sugar
- 6 g
- Protein
- 51 g
- Cholesterol
- 168 mg
- Sodium
- 1499 mg
Ingredients
For the Beef:
For the Beans:
For the Nachos:
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Directions
- Make the beef: Preheat the oven to 450 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the beef and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the onion and garlic and cook, stirring, until the onion is softened, about 4 minutes. Make a space in the center of the pan and add the tomato paste; let sizzle 30 seconds. Sprinkle in the chili powder, cumin, coriander, salt and oregano. Add 1/2 cup water and stir to combine. Bring to a simmer and cook until saucy, 5 to 6 minutes. Remove from the heat.
- Make the beans: Combine the beans and pico de gallo in a small saucepan over low heat. Cook, stirring, until the beans are heated through, about 5 minutes.
- Assemble the nachos: Spread half of the chips on a rimmed baking sheet. Top with half each of the beef mixture, beans and cheeses. Top with the remaining chips, beef, beans and cheese. Bake until the cheese is melted and the nachos are hot, 8 to 10 minutes.
- Combine the sour cream and lime juice in a small bowl; season with salt and pepper. Top the nachos with the guacamole and pico de gallo. Sprinkle with scallions, pickled jalapeños, cilantro and olives and drizzle with the lime sour cream.
