Prep time: 15 min
Cook time: 15 min
Total: 30 min
1 bag Tortilla Chips
1 lb ground beef (optional)
1 packet taco seasoning (optional)
1 cup Refried beans
1/2 cup Corn kernels
2 cups Cheddar Cheese, Grated
1 cup Monterey Jack Cheese, Grated
2 tbsp Jalapeno Sliced
1/2 cup Tomatillo or regular salsa
1/2 cup Sour cream
1/2 cup Guacamole (optional)
Pico de Gallo Salsa:
2 vine tomatoes, seeded and chopped
1 jalapeno, seeded and chopped
1 small red onion/ chopped
1 handful cilantro leaves, finely chopped
Salt and pepper to taste
In a non-stick pan cook the ground beef on medium-high heat until lightly browned, add half the taco seasoning, salt, and pepper to taste, and cook thoroughly for about 5-6 mins. Taste to see if it needs more seasoning and add it. Once it's done, set aside. Pre-heat the oven to 400 Degrees I
Make your pico. In a medium bowl add your chopped tomatoes, onion, jalapeño, cilantro, salt, and pepper. Squeeze the juice of the two limes into the ingredients and mix until well combined, set aside in the fridge until plating.
Time to assemble your nachos. Place half of the tortilla/ chips on a 9x13-inch baking tray.
Top with half of the refried beans, corn kernel, meat, cheddar cheese, and Monterey jack cheese.
Layer with remaining tortilla chips and beans, corn, meat, and cheese. Repeat until you are out of all ingredients. Put the tray in the oven and bake for 5-6 minutes until the cheese is melted.
Top with jalapeño, salsa, sour cream, guacamole, and pico de gallo. Serve immediately. You make these loaded CHEESE nachos by omitting the meat.
NOTE: You can make this dish, Vegan/Vegetarian by substituting the cheese and sour cream with vegan options and even adding grilled tofu, mushrooms, and even eggplants or cutting red and green bell peppers and yellow onions into strips and sautéing them in the juice of a lime and 1tsp of taco seasoning. Grasp the dish and make it your own with your own favorites. Enjoy!