How To Make Easy Mexican Nachos
These crunchy and tasty nachos recipe made of pico de gallo and avocado on top of crunchy tacos is a great excuse to arrange some family night bonding.
Serves:
Ingredients
- 9oztortilla chips,(1 bag)
For the Meat filling:
- 1tbspolive oil
- ½cuptomato sauce
- 1lblean ground beef
- 4ozmild green chilis,(1 can) diced, or use hot if you like it spicy
- 15ozblack beans,(1 can) drained and rinsed
- 1¼ozlow-sodium taco seasoning,(1 pkg) such as Ortega which has cornstarch to thicken
For the Toppings:
- 2cupscheddar cheese or monterey jack cheese,shredded, I use a blend of 1 cup of each
- 1large avocado,diced, or sub guacamole
- â…“cupsour cream or crema Mexicana
- 1½cupspico de gallo,homemade or fresh store-bought
Instructions
-
Preheat oven to 375 degrees F.
-
Spread tortilla chips out into an even layer on a rimmed 18 by 13-inch baking sheet, set aside.
-
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
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Add beef in chunks and cook, and crumble tossing beef occasionally until cooked through, about 6 minutes. Drain fat.
-
Stir in tomato sauce, black beans, green chiles and taco seasoning.
-
Spoon mixture evenly over chips. Sprinkle both cheeses over ground beef layer.
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Bake in preheated oven until cheese is melted, about 5 to 7 minutes.
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Top with pico de gallo and avocados.
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Dollop with sour cream or drizzle with crema. Serve immediately.
Nutrition
- Calories:Â 739.92kcal
- Fat:Â 38.63g
- Saturated Fat:Â 13.78g
- Trans Fat:Â 1.08g
- Monounsaturated Fat:Â 15.40g
- Polyunsaturated Fat:Â 4.88g
- Carbohydrates:Â 67.26g
- Fiber:Â 12.87g
- Sugar:Â 6.84g
- Protein:Â 32.75g
- Cholesterol:Â 78.90mg
- Sodium:Â 975.96mg
- Calcium:Â 350.53mg
- Potassium:Â 1335.98mg
- Iron:Â 5.08mg
- Vitamin A: 122.41µg
- Vitamin C:Â 40.50mg
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