Description
A delicious and colorful Oven-Baked Nachos recipe featuring layers of seasoned ground beef, fresh vegetables, black beans, and melted Monterey Jack and cheddar cheeses, finished with a zesty sour cream lime sauce and fresh avocado and cilantro toppings.
Ingredients
Scale
Meat and Seasoning
- 1 lb lean ground beef
- 2 tablespoons taco seasoning
- 1 teaspoon kosher salt
Chips and Cheese
- Large bags tortilla chips (2 x 13 oz. bags)
- 3 cups Monterey Jack cheese
- 3 cups cheddar cheese
Vegetables and Beans
- 1 can black beans, drained
- 1 orange pepper, diced
- 1 small red onion, diced
- 1/2 cup cherry tomatoes, sliced
- 2 ears of corn, kernels removed
- 1 can black olives, sliced
- 1 can green olives, sliced
- 3 scallions, chopped
- 1–2 jalapeños, thinly sliced
Sauce and Garnish
- 1/2 cup sour cream
- Juice of 2 limes
- 1 avocado, chopped
- 2 tablespoons chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the nachos.
- Prepare Sauce: Mix the sour cream, lime juice, and kosher salt in a small bowl. Stir well until combined, then transfer the sauce into a squeeze bottle and refrigerate until ready to use.
- Cook the Beef: Heat a medium skillet over medium-high heat. Add the lean ground beef, breaking it apart as it cooks. Once the beef is no longer pink, stir in the taco seasoning and cook for an additional minute. Drain excess fat by transferring the beef to a paper towel-lined strainer.
- Assemble Nachos: Cut a piece of parchment paper long enough to wrap around the inside of a 10-inch springform pan and extend 2 inches above the top to create a collar. Place the parchment inside the pan. Start by spreading a handful of tortilla chips evenly in the pan. Add a layer of cooked ground beef, then a handful of diced vegetables and beans. Sprinkle 1 cup of Monterey Jack cheese on top. Repeat layering three more times, alternating the cheese between Monterey Jack and cheddar. Top with crushed remaining chips, leftover meat, and vegetables.
- Bake the Nachos: Place the assembled nachos in the preheated oven and bake for 30 minutes, or until the cheese is fully melted and bubbly.
- Serve: Carefully remove the pan using oven mitts and place it on a large round plate. Gently release the springform ring and peel away the parchment paper. Drizzle the prepared sour cream sauce over the top in a back-and-forth motion. Sprinkle the nachos with chopped avocado and cilantro. Serve immediately while hot and cheesy.
Notes
- Using a springform pan with parchment paper collar helps create a neat stack and easy removal of nachos.
- Adjust jalapeños amount according to your spice tolerance.
- For a vegetarian version, omit ground beef and add extra beans or veggies.
- Leftover nachos can be gently reheated in the oven, but are best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: oven baked nachos, layered nachos, taco seasoned beef nachos, cheesy nachos, Mexican appetizer
