One Pot 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.
Ingredients
- 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
Instructions
- 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.
Notes
adapted from delicious
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