How To Make The Best Nachos Ever

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 medium Yellow Onion (finely diced)
• 1 pound Ground Beef (80% lean, 20% fat for flavor)
• 1 teaspoon Salt (kosher or table salt)
• 2 tablespoons Taco Seasoning (store‑bought or homemade (see Delish website))
• 2 cloves Garlic (minced)
• 1 cup Refried Beans (canned, warmed)
• 0.33 cup Water (to thin the bean mixture)
• 12 ounces Tortilla Chips (sturdy, restaurant‑style chips)
• 2 cups Shredded Mexican Blend Cheese (cheddar, Monterey Jack, and pepper jack blend)
• 2 tablespoons Pickled Jalapeños (sliced)
• 0.5 cup Sour Cream (in a squeeze bottle for drizzling)
• 1 medium Tomatoes (diced)
• 1 whole Avocado (peeled, pitted, diced)
• 2 stalks Scallions (thinly sliced)
• 2 tablespoons Cilantro (chopped)
• 1 whole Lime (cut into wedges for serving)

Instructions

1. Prep All Fresh Ingredients

   Dice the onion, mince the garlic, dice the tomato, cube the avocado, slice the scallions, and chop the cilantro. Set each aside in separate bowls.

   Time: PT5M

2. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you finish the stovetop work.

   Time: PT5M

   Temperature: 425°F

3. Line Baking Sheet

   Cover the baking sheet with a sheet of aluminum foil for easy cleanup.

   Time: PT1M

4. Sauté Onion

   Heat the skillet over medium heat, add olive oil, then add the diced onion. Cook, stirring occasionally, until softened and lightly golden, about 6 minutes.

   Time: PT6M

5. Brown the Ground Beef

   Push the onions to the side of the skillet, add the ground beef, break it up with the spoon, and let it sit undisturbed for 1 minute. Then stir and continue cooking until all pink is gone, about 6 more minutes. Drain excess fat.

   Time: PT7M

6. Season the Meat

   Return the skillet to medium heat. Add salt, taco seasoning, and minced garlic. Stir for 1 minute to toast the spices.

   Time: PT1M

7. Combine Beans

   Stir in the refried beans and 1/3 cup water, mixing until smooth and well‑combined, about 2 minutes.

   Time: PT2M

8. Remove from Heat

   Take the skillet off the burner and set the meat‑bean mixture aside.

   Time: PT0M

9. Assemble the Nachos

   On the foil‑lined sheet, spread a single even layer of tortilla chips. Spoon half of the meat‑bean mixture over the chips, sprinkle half of the shredded cheese, dollop half of the refried beans, and scatter half of the pickled jalapeños. Repeat with a second layer of chips, remaining meat‑bean mixture, remaining cheese, and jalapeños.

   Time: PT5M

10. Bake Until Melty

    Place the sheet in the preheated oven and bake for 15 minutes, or until the cheese is fully melted and bubbly.

    Time: PT15M

    Temperature: 425°F

11. Finish with Fresh Toppings

    Remove the nachos from the oven. Drizzle sour cream from the squeeze bottle, then scatter diced tomato, avocado, sliced scallions, and chopped cilantro. Serve with lime wedges and optional hot sauce.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

45g

Fat

32g

Fiber

7g