Ingredients with Measurements:
- 1 lb ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 1 bag (10 oz) tortilla chips
- 2 cups shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, cook the ground beef over medium-high heat until browned and cooked through. Drain any excess fat.
3. Add the black beans and enchilada sauce to the skillet with the beef. Stir to combine and season with salt and pepper to taste.
4. Spread a layer of tortilla chips in the bottom of an oven-safe baking dish.
5. Spoon half of the beef and bean mixture over the tortilla chips.
6. Sprinkle half of the shredded cheese over the beef and beans.
7. Repeat with another layer of tortilla chips, beef and bean mixture, and shredded cheese.
8. Top with diced tomatoes, sliced black olives, and chopped cilantro.
9. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
10. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 550
- Fat: 32g
- Carbohydrates: 39g
- Protein: 29g
- Fiber: 8g
- Sugar: 3g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Black beans can be substituted with pinto beans or kidney beans.
- Cheddar cheese can be substituted with Monterey Jack cheese or a Mexican blend of cheeses.
- Diced tomatoes can be substituted with salsa or canned diced tomatoes with green chilies.
Variations:
- Add sliced jalapeños or diced green chilies for extra heat.
- Use leftover shredded chicken instead of ground beef.
- Top with sour cream or guacamole for added creaminess.
Tips and tricks:
- Make sure to drain any excess fat from the ground beef before adding the beans and enchilada sauce.
- Use a high-quality enchilada sauce for the best flavor.
- Don't overcook the nachos in the oven, as the tortilla chips can become too crispy.
Storage instructions:
- Leftover enchilada nachos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the nachos in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the enchilada nachos in a large, colorful platter for a festive presentation.
Garnishes:
- Garnish with additional chopped cilantro or sliced green onions.
Pairings:
- Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Mexican rice
- Green salad with a lime vinaigrette
Troubleshooting advice:
- If the cheese is not melting evenly, try covering the baking dish with foil for the first 10 minutes of baking.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Nachos originated in Mexico in the 1940s and were created by Ignacio "Nacho" Anaya.
Flavor profiles:
- Spicy, cheesy, savory
Serving suggestions:
- Serve the enchilada nachos as a main dish for a casual dinner or as an appetizer for a party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican