The Washington PostDemocracy Dies in DarknessStart CookingComment on this storyCommentAdd to your saved recipesSaveBy G. Daniela Galarza
Layers of chips, saucy meat, beans, cheese and salsa give these sheet pan nachos lots of texture and all the right flavors. To make them vegetarian, omit the beef and double the beans. Add hot sauce or pickled jalapeños for extra heat and top them with sour cream and/or avocado for a little cool creaminess.
This recipe is quite versatile – add or subtract elements as you’d like, but for best results, don’t skimp on the cheese. You can use pre-shredded cheese, but because it’s usually coated in a starch to prevent clumping, it will not melt as evenly. To ensure the dish is gluten-free, check that the chips you use are gluten-free and/or produced in a gluten-free facility.
Storage: The nachos are best right after they’re made, but leftovers can be refrigerated for up to 2 days. Reheat in a 350-degree oven, without toppings, until warmed through, but keep in mind that the chips will not be as crispy.
From staff writer G. Daniela Galarza.
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Ingredients
measuring cup
Servings: 8-10 (makes 16 cups)
- 2 tablespoons neutral oil, such as vegetable
- 8 ounces ground beef, preferably 90 percent lean (optional, see Variations)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fine salt, plus more as needed
- 2 tablespoons tomato paste
- 2 cups (16 ounces) salsa, homemade (see related recipe) or store-bought, divided
- One (15.5-ounce) can pinto beans, preferably no-salt-added
- 12 ounces tortilla chips, preferably lightly salted
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 8 ounces colby or cheddar cheese, shredded (2 cups)
- 1 cup shredded iceberg lettuce (optional)
- 1/4 cup pickled jalapeños (optional)
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup sour cream (optional)
- 1 ripe avocado, halved, pitted and sliced (optional)
- Hot sauce (optional)
Directions
Time Icon
Active:
20 mins|
Total: 30 mins
Step 1
Position a rack in the middle of the oven and preheat to 400 degrees. Line a large sheet pan with foil, if desired.
Step 2
In a large skillet over medium-high heat, heat the oil until it shimmers. Add the beef and, using a spatula or wooden spoon, break it up into bits. Stir in the cumin, chili powder, onion powder, garlic powder, dried oregano and salt, continuing to break the meat up as it cooks until it is no longer pink, about 8 minutes. Stir in the tomato paste, allowing it to melt into the meat mixture. Stir in 1 cup of the salsa and let it simmer for 2 minutes. Finally, stir in the beans and their liquid. Taste, and season with additional salt, if desired. Cook until the beans are heated through, another 2 to 3 minutes. Remove from the heat.
Step 3
Spread half of the chips on the prepared sheet pan, tucking any broken chips into open spaces so you can’t see the bottom of the pan. Spoon half of the meat-bean mixture evenly over the chips and top with half of the shredded cheese. Repeat with the remaining chips, meat-bean mixture and cheese to create another layer, distributing the ingredients as evenly as possible.
Step 4
Bake for 5 to 10 minutes, or until the cheese is melted and the chips are heated through.
Step 5
Garnish the top with the remaining salsa as well as the lettuce, pickled jalapeños, cilantro, dollops of sour cream, slices of avocado and a drizzle of hot sauce, if using. Serve immediately, family-style.
Variations
To make these vegan >> use a plant-based ground meat substitute or skip the meat and double the beans, and use plant-based cheese and sour cream.
In place of ground beef >> use ground pork or turkey.
Instead of pinto beans >> try black beans or kidney beans.
The iceberg lettuce is meant to give these nachos a cool crunch. >> Thinly sliced cabbage, fresh or pickled, would be an excellent swap.
Not into cilantro? >> Skip it.
Want more heat? >> Use freshly sliced jalapeños, serranos or habaneros.
No garlic powder or onion powder? >> Use a small diced yellow onion and 3 minced cloves of garlic.
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Nutritional Facts
(1 1/2 cups), based on 10
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Calories
462
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Fat
27 g
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Saturated Fat
11 g
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Carbohydrates
34 g
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Sodium
610 mg
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Cholesterol
57 mg
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Protein
21 g
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Fiber
6 g
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Sugar
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From staff writer G. Daniela Galarza.
Tested by Kara Elder.
Published February 1, 2024
Source link: https://www.washingtonpost.com/recipes/loaded-nachos/