Nacho Lunch Recipe
Corn chips crowned with ground beef or shredded chicken, topped with refried beans, lettuce, pico de gallo, guacamole, sour cream, yellow cheese and cheese sauce.
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Ingredients
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Base Ingredients
Toppings
Method
Preparation
- 1
Cook the Meat
In a skillet over medium heat, add the ground beef or shredded chicken. Cook until the meat is browned through (if using ground beef) or heated thoroughly (if using shredded chicken), about 7-10 minutes. Drain excess fat if necessary.
- 2
Heat Refried Beans
In a small saucepan, heat the refried beans over low heat until warmed through, stirring occasionally, about 5 minutes.
Assembly
- 3
Layer the Base
On a large serving platter or individual plates, spread out the corn chips evenly to create a base for the nachos.
- 4
Add Meat and Beans
Spoon the cooked ground beef or shredded chicken evenly over the corn chips. Next, add dollops of the warmed refried beans on top of the meat.
- 5
Add Fresh Toppings
Sprinkle the chopped lettuce over the nachos, followed by the pico de gallo. Add spoonfuls of guacamole and sour cream on top.
- 6
Finish with Cheese
Finally, sprinkle the shredded yellow cheese evenly over the nachos and drizzle the cheese sauce on top for a gooey finish.
