Name: The Sinks SINK NACHOS Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10 cups tortilla chips; 1 lb ground beef (80/20) OR drained canned black beans (choose one); 1 medium yellow onion; 2 cloves garlic; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp salt; 1 tsp black pepper; 1 tbs vegetable oil; 1 cup shredded sharp cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 cup diced tomato; 2 cups shredded lettuce; 1 cup diced red onion; 2 pieces sliced jalapeño (optional); 1 tbs sour cream; 2 tbs fresh cilantro; 2 pieces lime wedges; 15 oz canned black beans, drained and rinsed; 2 tbs water or chicken broth

Method

Prepare Protein

If using ground beef

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. Add 1/2 medium diced yellow onion and cook 3–4 minutes until translucent. Add 1 lb ground beef and cook, breaking up with a spatula, until browned and no longer pink, about 6–8 minutes. Mince 2 cloves garlic and add to the pan for the last 30 seconds. Stir in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1 tsp black pepper. Cook 1–2 minutes more to bloom the spices. Taste and adjust seasoning. Remove from heat and drain excess fat if desired.

If using black beans

In a medium skillet over medium heat, add 1/2 medium diced yellow onion and 1 tablespoon vegetable oil. Cook 3–4 minutes until softened. Add minced garlic (2 cloves) and cook 30 seconds. Add drained, rinsed 15 oz black beans and 2 tablespoons water or broth. Stir in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Mash roughly with a fork or potato masher so some beans remain whole but mixture is cohesive. Warm through, 3–4 minutes. Remove from heat.

Assemble and Melt

Preheat your broiler to high (or oven to 475°F / 245°C if no broiler). Arrange half of the tortilla chips in an even layer on a large, rimmed baking sheet or ovenproof platter. Spoon half of the prepared beef or bean mixture over the chips, spreading to cover. Sprinkle half of both cheeses (1 cup cheddar + 1 cup Jack total, so 1/2 cup each now) evenly over the chips and meat/beans. Add remaining chips in a second layer and repeat with remaining protein and cheeses to create a layered nacho stack.

Place the baking sheet under the broiler 4–6 inches from heat for 2–4 minutes, watching closely, until cheese is melted and bubbling. If using an oven at 475°F, bake 5–7 minutes. Remove carefully from oven.

Finish & Serve

Scatter diced tomato (1 cup) and diced red onion (1 cup) evenly over the melted nachos. Add shredded lettuce (2 cups) on top so it stays crisp. Dot with sour cream (1 tablespoon) in a few places or serve sour cream on the side. Garnish with sliced jalapeño if using, chopped cilantro (2 tablespoons), and serve lime wedges alongside for squeezing over. Let sit 1–2 minutes, then serve immediately, splitting into 4 servings.

Sink Nachos Recipe