Best Beef And Bean Layered Nachos Recipes

LAYERED NACHO BAKE

Layered Nacho Bake image

A crowd pleasing combo of hot dip with fresh chopped toppings. The hit of a party or just cut recipe down to suit your needs.

Provided by Holly J Chadwick

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 1h10m

Yield 20

Number Of Ingredients 14

Ingredients

1 pound ground beef
1 onion, chopped
1 (1.25 ounce) package taco seasoning mix
2 (16 ounce) cans refried beans
2 cups shredded Cheddar cheese
1 (15 ounce) jar salsa
1 (12 ounce) bag tortilla chips
¼ cup chopped iceberg lettuce
1 chopped green onions
1 tablespoon diced tomatoes
1 tablespoon shredded Cheddar cheese
¼ cup diced avocado
1 tablespoon sour cream
1 tablespoon taco sauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan; set aside.
Heat a large skillet over medium-high heat and stir in the ground beef and onions. Cook and stir until the beef is crumbly and evenly browned. Drain fat. Mix in the taco seasoning, and set aside.
Spread the refried beans to cover the bottom of the prepared 9x13 inch pan. Layer the cooked ground beef and onions evenly over the refried beans. Pour the jar of salsa over the ground beef and spread 2 cups shredded Cheddar cheese over the salsa layer.
Bake in the preheated oven until the cheese is bubbly and the layers are heated through. Serve with tortilla chips and your choice of fresh toppings.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 21.7 g, Cholesterol 30.4 mg, Fat 11.8 g, Fiber 3.9 g, Protein 11 g, SaturatedFat 4.4 g, Sodium 554.1 mg, Sugar 1.6 g

BEEF AND BEAN LAYERED NACHOS

Beef and Bean Layered Nachos image

If you're going to do nachos for a big event, they'd better live up to the hype. And so we give you a platter of double-layered nachos that combine ground beef and black beans with heaps of tomato, cheese, scallions, olives and jalapenos. Whatever recipe or toppings you use to build your nacho platter, be sure to assemble them in layer of chips and toppings. This minimizes the number of naked tortilla chips left on the bottom of the plate. This recipe alsp includes a bath of guacamole. To save time, you could substitute purchased guacamole, or leave it out entirely and spoon salsa over the finished nachos.

Provided by Chef mariajane

Categories < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons canola oil
1 medium yellow onion, diced
6 garlic cloves
1 lb ground beef
1 teaspoon paprika
1 teaspoon chili powder
2 teaspoons dried oregano
1 (398 ml) can black beans
1 (500 g) bag tortilla chips
3 cups tex-mex cheese, shredded
6 scallions, chopped
3 medium tomatoes, cored and diced
1 (398 ml) can pitted black olives, sliced
1/4 cup canned jalapeno slices (jarred)
3 avocados, pitted and skinned
1 lemon, juice of
1/4 cup olive oil
3 tablespoons sour cream
salt & fresh ground pepper
1/4 cup fresh cilantro, fresh

Steps:

Heat oven to 350°F.
In a large sauté pan over medium-high heat, heat oil. Add onion, then sauté until onion is translucent, about 5 minutes. Add garlic, beef, paprika, chili powder and oregano. Sauté for about 7 minutes, then add beans and set aside.
On a rimmed baking sheet, arrange half of the tortilla chips in a single layer. Top with half each of the cheese, scallions, tomatoes, olives, jalapenos, and beef mixture. Top with a second layer of tortilla chips, then repeat layering with remaining topping ingredients.
Bake for 10 minutes or until cheese has melted.
Meanwhile, in a medium bow, combine avocados, lemon juice, olive oil and sour cream. Use a potato masher to mash ingredients until chunky smooth. Season with salt and pepper.
When nachos are done sprinkle with cilantro , then serve guacamole.