Name: Loaded Nachos
Prep time: 35 min
Cook time: 35 min
Yield: 20
Ingredients: Cooking spray -; Tortilla chips - 1 (18 ounce) package; Cooked, Mexican-seasoned ground beef - 1 ½ pounds; Black beans, drained - 1 (15 ounce) can; Jalapeno peppers, thinly sliced - 3 medium; Pico de gallo - 3 cups; Shredded medium Cheddar cheese - 1 (16 ounce) package; Queso blanco dip, warmed - 3 cups; Iceberg lettuce, shredded - ¼ head; Sour cream - 1 cup; Water, or as needed - 1 tablespoon; Scallions, chopped - 2 stalks

Ingredients for - Loaded Nachos

1. Cooking spray

2. Tortilla chips 1 (18 ounce) package

3. Cooked, Mexican-seasoned ground beef 1 ½ pounds

4. Black beans, drained 1 (15 ounce) can

5. Jalapeno peppers, thinly sliced 3 medium

6. Pico de gallo 3 cups

7. Shredded medium Cheddar cheese 1 (16 ounce) package

8. Queso blanco dip, warmed 3 cups

9. Iceberg lettuce, shredded ¼ head

10. Sour cream 1 cup

11. Water, or as needed 1 tablespoon

12. Scallions, chopped 2 stalks

How to cook deliciously - Loaded Nachos

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.

2 . Stage

Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.

3 . Stage

Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.

4 . Stage

Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.

5 . Stage

Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.