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Victory Lap Nachos Recipe

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This recipe for Victory Lap Nachos is from Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds ground beef
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Two 9-ounce bags round tortilla chips
One 15-ounce can black beans, rinsed and drained
5 cups shredded Cheddar and Monterey Jack cheese blend
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1 1/2 cups sour cream
8 ounces crumbled queso fresco
2 avocadoes, diced
Hot pepper sauce, for serving
Pico de gallo, for serving

Directions:
Directions:
Preheat the oven to 375 degrees F.

In a large saute pan over medium-high heat, add the ground beef, salt, pepper, cayenne, cumin, garlic powder and onion powder. Using the back of a wooden spoon, break up the beef into small bits and cook until browned, 5 to 8 minutes.

Set aside a handful of the tortilla chips for sprinkling on top of the nachos, then layer half of the remaining chips in a large baking dish. Layer half of the beef, followed by half of the black beans and then half of the Cheddar and Monterey Jack cheese. Repeat the layering process 1 more time to create 2 layers. Crush the reserved tortilla chips and sprinkle on top for some crunch.

Bake until the cheese is melted, about 20 minutes. Serve with the sour cream, queso fresco, diced avocado, hot pepper sauce and pico de gallo for topping.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Recipe courtesy of Nancy Fuller

 

 

 

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