One Pot Cheesy Nachos.
We love these one pot nachos! The bottom layer is a taco-seasoned ground beef, green chile and pinto bean mixture, topped with tons of cheese and chips. Bake until melty and golden, then serve hot! Best nachos ever.
Oh yes, you heard me right!!
Nachos. One Pot. ONE POT NACHOS!!
These are DIVINE. Layers of taco-spiced beef, green chile, pinto beans and corn, topped with tons of cheese, crunchy huge tortilla chips and more cheese. Then alllll the toppings.
When I say this is one of the best things I’ve ever made?? Not joking. Not even close.
It’s quite possible that I’ve now moved on from sheet pan nachos. Because these one pot nachos have totally blown everyone’s mind.
They are hearty. They are so super flavorful. And they are a fun way to serve nachos – plus, you can always throw extra tortilla chips next to them.
The most fun part of these is that the tortilla chips are set down into the nachos and the melted cheese holds them in place. They are SO good.
I was worried that the chips would get soggy in the beef mixture, but they really don’t. They get slightly softer, but barely – and if you’re a fan of chilaquiles, then you’ll love them.
Seriously, we could not stop eating these. They are out of this world. So much so that I’m making them again tonight for the fourth time. We are obsessed!
Here’s what goes into our pan:
Ground beef. You can use ground turkey too!
Some taco spices and tomato paste. This makes all the difference.
Diced green chiles! Can’t go without them.
Pinto beans. You can use black or kidney or whatever you prefer.
Corn. I just use frozen corn! Stir in a cup and it’s super easy.
All the cheese. I like a mix of sharp cheddar and monterey jack. I like to grate my own because it melts the best – however the only packaged cheese I use regularly is Tillamook farm shreds. They are awesome.
Then, it’s time for the chips. Stick them all around the pan, just the very edge into the mixture.
Bake everything together, just for 12 or 15 minutes. The cheese melts. The chips get toastier. The whole thing marries together and the flavor is wild. They make your house smell amazing too.
I just need a nacho candle in my life.
When everything comes out of the oven, it’s toppings time. My go-tos are always sour cream, guac, crumbled cotija cheese, pickled onions, cilantro and jalapenos. Of course, these are incredibly versatile and the best part is that you can add whatever you want!
Well, the best part is that these just exist. I now can’t live without them.
One Pot Cheesy Nachos
One Pot Nachos
- ½ tablespoon olive oil
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- kosher salt and pepper
- 1 (4 ounce) can diced green chiles
- 2 tablespoons tomato paste
- 1 (14 ounce) can pinto beans, drained and rinsed
- 1 cup corn
- 1 ½ cups beef or chicken stock
- 8 ounces sharp cheddar cheese, freshly grated
- 6 ounces monterey jack cheese, freshly grated
- picked onions, for topping
- guacamole, for topping
- sour cream, cilantro, jalapenos, etc for topping
- Preheat the oven to 425 degrees F.
- Heat the olive oil in an oven-safe skillet over medium-low heat. Add the onions and garlic with a pinch of salt and cook until softened, stirring often, about 5 minutes. Add in the ground beef and break it apart. Add another pinch of salt and pepper. Cook until browned, breaking it apart as you go.
- Add in the cumin, paprika, chili powder and garlic powder. Stir in the tomato pasta and green chiles. Cook for 5 minutes, stirring often, as everything incorporates. Stir in the pinto beans and corn. Stir in the stock. Cook the mixture over medium heat for 5 to 6 minutes, stirring often as it cooks down a bit. Turn off the heat.
- Toss the cheeses together. Sprinkle half of the cheese over the beef mixture. Add a layer of tortilla chips - I add as many as I can! You want them standing up in the beef mixture. Just keep adding them as you go.
- Sprinkle the rest of the cheese on top of the chips. Bake for 10 to 15 minutes, or until the cheese is melted and the chips get a bit golden.
- Serve immediately! Top with sour cream, guacamole, pickled onions, cilantro, cotija cheese, jalapenos, etc.
These are everything.