Servings
6
Cook Time
15 Min
Ingredients
| 2 tbsp. | chili powder |
| ½ tsp. | kosher salt |
| ½ tsp. | granulated garlic |
| 1 tsp. | ground cumin |
| ½ tsp. | dried oregano |
| 1/8 tsp. | cayenne pepper or chipotle powder |
| 1 tsp. | vegetable oil |
| 1 lb. | ground beef (80:20 lean-to-fat ratio) |
| 1 can (16 oz.) | refried beans |
| 1 bag (12 oz.) | restaurant-style tortilla chips |
| 1 pkg (7 oz.) | Borden® Ultimate Nacho Blend Thick Cut Shreds |
| 3 cups | shredded lettuce |
| 1 cup | salsa |
| 1 can (2.25 oz.) | sliced black olives |
| ½ cup | sour cream |
Steps
| 1 |
COMBINE
the spices (chili powder through cayenne) in a small bowl, set aside.
|
| 2 |
HEAT
the oil in a large skillet over medium heat until it begins to shimmer. Add the ground beef and seasoning mixture to the pan. Use a spoon to break the meat up into crumbles and cook until the meat has cooked through and browned, about 6 minutes. Drain the meat and set aside.
|
| 3 |
MICROWAVE
the refried beans in a microwavable bowl for 2 minutes, stirring every 30 seconds, until hot.
|
| 4 |
PREHEAT
the broiler with the oven rack set to 6-inches beneath it. Line a 10 x 15-inch jelly roll pan with aluminum foil and arrange the about 2/3 of the tortilla chips in a single layer, overlapping them slightly.
|
| 5 |
TOP
the chips with 2/3 of the ground beef mixture. Dollop with 2/3 of the refried beans and sprinkle with 2/3 of the cheese. Top with a layer of the remaining chips and the remaining beef, beans, and cheese.
|
| 6 |
BROIL
for about 3 minutes or until the cheese has fully melted. Watch carefully to make sure the chips don’t burn.
|
| 7 |
TOP
the nachos with the shredded lettuce, salsa, olives, and dollops of sour cream. Serve immediately.
|
NOTE:
Top the nachos as described above or with your favorite toppings such as guacamole, sliced green onions, jalapeño pepper slices, hot sauce.
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