Ingredients
20
20 servings
- •cooking spray
- •1 (18 ounce) package tortilla chips
- •1 ½ pounds cooked, Mexican-seasoned ground beef
- •1 (15 ounce) can black beans, drained
- •3 medium jalapeno peppers, thinly sliced
- •3 cups pico de gallo
- •1 (16 ounce) package shredded medium Cheddar cheese
- •3 cups queso blanco dip, warmed
- •¼ head iceberg lettuce, shredded
- •1 cup sour cream
- •1 tablespoon water, or as needed
- •2 stalks scallions, chopped
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
- 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.
- Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
- Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
- 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.
Nutritional Facts
Per 20 servings
- Calories: 509
- Carbohydrate: 27g
- Fat: 34g
- Fiber: 3g
- Protein: 23g
- Sugar: 3g
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