Sobre esta receta

Los nachos cargados definitivos que complacen a todos — chips de tortilla crujientes en capas con carne molida sazonada, queso derretido, frijoles negros, jalapeños y todos tus aderezos favoritos. Horneados en el horno para obtener un queso perfectamente derretido y pegajoso en cada bocado. Excelente para el día del juego, fiestas o una diversión cena familiar.

Instrucciones

1. 1

   Preheat your oven to ![400°F]. Line a large rimmed baking sheet (or two) with aluminum foil for easy cleanup.

2. 2

   Heat a skillet over ^[medium-high heat]. Add the ground beef and cook, breaking it up with a spatula, until no pink remains, about 6–8 minutes. Drain off excess fat.

3. 3

   Add the taco seasoning and water to the beef. Stir well and simmer for 2–3 minutes until the liquid is absorbed and the beef is well-coated. Remove from heat.

4. 4

   Spread half of the tortilla chips in a single, even layer across the baking sheet. Overlapping is fine but try to keep a mostly even base.

5. 5

   Scatter half of the seasoned beef evenly over the tortilla chips. Spoon half of the black beans over the top, then sprinkle with half of the cheddar cheese and monterey jack cheese. Scatter half of the pickled jalapeno slices over the cheese.

6. 6

   Repeat the layering with the remaining tortilla chips, beef, black beans, cheese, and pickled jalapeno slices. This double-layer method ensures every chip gets loaded — not just the top ones.

7. 7

   Bake in the preheated oven for 10–12 minutes, until the cheese is fully melted, bubbling, and just beginning to brown at the edges.

8. 8

   Remove from the oven. Immediately dollop sour cream and guacamole over the top. Spoon pico de gallo across the nachos and scatter the sliced green onions and fresh cilantro over everything.

9. 9

   Add any extra pickled jalapeno slices if desired. Serve immediately with lime wedges on the side for squeezing over the top.