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Ingredients
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cooking spray
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1 (18 ounce) package tortilla chips
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1 ½ pounds cooked, Mexican-seasoned ground beef
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1 (15 ounce) can black beans, drained
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3 medium jalapeno peppers, thinly sliced
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3 cups pico de gallo
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1 (16 ounce) package shredded medium Cheddar cheese
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3 cups queso blanco dip, warmed
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¼ head iceberg lettuce, shredded
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1 cup sour cream
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1 tablespoon water, or as needed
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2 stalks scallions, chopped
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
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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.
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Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
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Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
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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.
Nutrition Facts (per serving)
509 | Calories |
34g | Fat |
27g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 20 | |
Calories 509 | |
% Daily Value * | |
Total Fat 34g | 43% |
Saturated Fat 16g | 81% |
Cholesterol 97mg | 32% |
Sodium 1121mg | 49% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 3g | 11% |
Total Sugars 3g | |
Protein 23g | 47% |
Vitamin C 2mg | 2% |
Calcium 403mg | 31% |
Iron 2mg | 12% |
Potassium 344mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.