Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.1 tablespoon olive oil, 1 pound ground beef or turkey
- Add the chopped onion to the skillet with the browned meat. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 medium onion, 2 cloves garlic
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the meat and onions.1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, salt and freshly ground black pepper
- Pour in the rinsed and drained black beans and the undrained can of diced tomatoes with green chilies. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 5-10 minutes, allowing the flavors to meld.1 (15-ounce) can black beans, 1 (10-ounce) can diced tomatoes with green chilies
- While the meat mixture is simmering, spread the tortilla chips in an even layer on a large baking sheet or in a shallow oven-safe dish.1 (13-ounce) bag tortilla chips
- Spoon the meat and bean mixture evenly over the tortilla chips, ensuring good coverage.
- Sprinkle both the shredded cheddar and Monterey Jack cheeses generously over the meat mixture.1 (8-ounce) block cheddar cheese, 1 (8-ounce) block Monterey Jack cheese
- Place the baking sheet or dish in a preheated oven at 375°F (190°C). Bake for 5-8 minutes, or until the cheese is completely melted and bubbly. Keep a close eye on it to prevent the chips from burning.
- Once out of the oven, immediately add your desired toppings. Dollop with sour cream, sprinkle with fresh cilantro, add salsa, jalapeños, and red onion. For an extra creamy touch, top with diced avocado.1/2 cup sour cream, 1/4 cup chopped fresh cilantro, 1/2 cup salsa, 1/4 cup pickled jalapeño slices, 1/4 cup diced red onion, 1/4 cup diced avocado
- Serve your Loaded Football Nachos immediately while they are hot and the cheese is gooey.
Notes
To store leftover nachos, it's best to separate the toppings from the chips and meat mixture if possible. Store the meat and cheese mixture in an airtight container in the refrigerator for up to 3 days. Store any cold toppings like sour cream or salsa separately. For the best results, reheat the meat and cheese mixture in a skillet over medium heat or in a microwave-safe dish until heated through. If the cheese has solidified, you may need to add a tablespoon of water or milk to help it melt smoothly. Once reheated, spread over fresh tortilla chips or the original chips (if they aren't too soggy). While freezing the assembled nachos isn't recommended as the chips will become soggy, you can freeze the seasoned meat and bean mixture without the cheese. Cool the mixture completely, then transfer it to a freezer-safe container or bag. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator and then reheat as per the instructions above before assembling with fresh chips and toppings.
