Loaded Pinto Bean and Beef Nachos

Ingredients

Ground beef

1 pound

Pinto beans

1 can (15 oz), drained and rinsed

Tortilla chips

1 large bag

Cheddar cheese

2 cups, shredded

Tomatoes

1 cup, diced

Red onion

1/2 cup, diced

Jalapeno

1, sliced (seeds removed for less heat)

Fresh cilantro

1/4 cup, chopped

Guacamole

1 cup

Sour cream

1 cup

Salt

to taste

Pepper

to taste

Lime wedges

for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium heat, breaking it apart until browned and cooked through. Season with salt and pepper to taste.
3. Add the drained and rinsed pinto beans to the skillet, mixing them with the beef. Cook for an additional 2-3 minutes to heat the beans through.
4. On a large baking sheet, spread the tortilla chips in a single layer, ensuring even coverage.
5. Sprinkle half of the shredded cheddar cheese evenly over the tortilla chips.
6. Top the cheese layer with the beef and pinto bean mixture, spreading it out evenly.
7. Finish by sprinkling the remaining shredded cheddar cheese over the beef and beans.
8. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
9. Once out of the oven, immediately top the nachos with diced tomatoes, red onion, sliced jalapeno, a generous dollop of sour cream, and guacamole. Garnish with fresh cilantro.
10. Serve hot with lime wedges on the side for an added zing!