Loaded Beef Nachos With Cheddar And Pickled Jalapenos
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Beef · high-protein
1188 cal
52g protein
74g carbs
76g fat
per serving · estimated
Ingredients
- 5 oz tortilla chips
- 1/2 lb ground beef, 85% lean
- 1 1/2 cups sharp cheddar, shredded
- 1 packet taco seasoning
- 1 15 oz can black beans, rinsed
- 1/4 cup sour cream
- 1/2 cup salsa
- 1/4 cup pickled jalapenos
- 2, sliced scallions
Method (tap to check — screen stays awake)
- Brown the beef over medium-high heat for 6 minutes, breaking it into fine crumbles, until no pink remains and the bits start to crisp; drain the fat.
- Stir in the taco seasoning and a splash of water and simmer 2 minutes until it clings to the meat instead of pooling.
- Spread half the chips on a sheet pan, then half the beef, beans and cheddar; repeat with the rest so no chip is left bare.
- Bake at 400F for 8 to 10 minutes until the cheese is completely melted and just starting to brown at the edges.
- Top immediately with salsa, sour cream, jalapenos and scallions so the cold toppings hit the hot cheese.
- Serve straight from the pan while the chips are still crisp.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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