Nachos- Green Chile Beef Recipe
Green chile beef, beans, cheese, pico de gallo, sour cream/crema on Hot corn tortilla chips
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Nachos
Method
Nachos
- 1
Preheat and prep
Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment for easy cleanup.
- 2
Make pico de gallo
In a bowl combine diced tomatoes (2 cups), finely chopped onion (1/4 cup), minced jalapeño (1), chopped cilantro (2 tablespoons), lime juice (1 tablespoon), and salt (1/2 teaspoon). Stir, taste, and adjust salt if needed. Set aside to let flavors meld.
- 3
Brown the beef
Heat oil (1 tablespoon) in a skillet over medium-high heat. Add ground beef and cook, breaking it apart, until evenly browned. Drain excess fat. Stir in green chiles (1 cup) and salt to taste, simmer 1-2 minutes to combine flavors.
- 4
Warm beans
In a small saucepan, warm pinto beans (1 cup) until hot. Season with a pinch of salt if desired and keep warm.
- 5
Layer the nachos
Spread the tortilla chips (1 bag) in an even layer on the prepared baking sheet. Top with the beef mixture and the warm beans. Sprinkle shredded cheese (2 cups) evenly over the top.
- 6
Bake
Bake in the preheated oven for 8-12 minutes, or until the cheese is melted and bubbly and the edges of the chips start to turn golden.
- 7
Finish and serve
Remove from oven. Dollop sour cream/crema on top and spoon the pico de gallo over the nachos. Garnish with additional cilantro if desired and serve immediately with lime wedges.
