“This is a chip and cheese conversation . . . nachos! ~ Chuck Steele, Jr.
Who doesn’t like nachos? Tasty. Quick. Easy. Cheesy. People pleasy.
(Sorry, I got on a rhyming kick for a second.)
Today was a working day for me, and I needed something quick and easy to make for dinner. Kid-friendly as well (you know . . . for that picky eater.) What better thing to make than nachos? I’ll post the recipe below, and you decide.
Oven Baked Nachos
Ingredients
1# ground beef
Salt
Pepper
Garlic Powder
Smoked paprika
Onion Powder
1 can black beans, rinsed and drained
10-12 ounces tortilla chips
1 cup Colby Jack shredded cheese
1 cup Mozarella shredded cheese
Tomatoes, green onions, avacado, cilantro, sour cream, black olives, guacamole or salsa – for garnish
Directions
Set oven to 350. Brown hamburger in skillet, adding seasonings to taste. I don’t actually measure, I just sprinkle until it looks good. Spread tortilla chips on a pizza pan or baking pan. Drain any grease from hamburger, and sprinkle meat on top of tortilla chips. Spread black beans on top of meat. Top with the shredded cheeses. Bake for about 12 minutes. Serve with the garnishes listed above, or whatever you like.
I used the tortilla chips with a “hint of lime” because 1) that’s what was in the cabinet, and 2) the kids prefer those over plain tortilla chips. I had a can of black beans on hand, however you can substitute cannellini or pinto beans or even chili beans – just use what you have on hand, don’t fret about it.
I liked the fact that this was one of the easier recipes I’ve made and would be comfortable letting the kids make this for dinner. My picky eater on hearing what was for dinner, proclaimed he wasn’t going to eat it. On arrival to the table, however, his story changed and he had two helpings AND asked to have these nachos for his birthday dinner later this year.
Mmmm Hmmmm . . . .
The Road Back Home 