Loaded Skillet Nachos with Pinto Beans and Beef

Ingredients

Ground beef

1 pound

Pinto beans

1 can (15 ounces), drained and rinsed

Taco seasoning

1 packet (1 ounce)

Onion

1 medium, diced

Garlic

2 cloves, minced

Tortilla chips

1 bag (about 10-12 ounces)

Shredded cheese

2 cups (cheddar or mexican blend)

Tomato

1 large, diced

Avocado

1, diced

Sour cream

1/2 cup

Cilantro

1/4 cup, chopped

Lime

1, cut into wedges

Instructions

1. In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spatula as it cooks. Drain any excess fat.
2. Add the diced onion and minced garlic to the skillet and cook for about 3-4 minutes, or until the onion is translucent and fragrant.
3. Stir in the taco seasoning and pinto beans, mixing well to combine. Cook for an additional 2-3 minutes until the beans are heated through.
4. Preheat your oven to 375°F (190°C).
5. Spread a layer of tortilla chips evenly on a baking sheet or an oven-safe skillet.
6. Top the chips with the beef and bean mixture, ensuring even coverage, and then sprinkle the shredded cheese generously on top.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and garnish with diced tomato, avocado, sour cream, chopped cilantro, and a squeeze of fresh lime juice.
9. Serve immediately and enjoy the melty, savory goodness!