- 1 can of black beans
- 1/2 cup salsa
- 1 lb lean ground beef
- Taco seasoning
- 1 11×17 (or similar) disposable foil pan (I mean, who wants to clean up a big ol’ nacho pan when you’re full of cheese and chips? Not this girl.)
- 1 bag tortilla chips
- 2 cups shredded cheese (cheddar or Mexican mix)
- 1 jalapeno, sliced thinly, and then diced
- 2 scallions or green onions, sliced thinly
- Sour Cream
Preheat oven to 400 degrees Fahrenheit, and ensure that oven rack is in the middle position. Then, cook the drained, rinsed black beans with 1/2 cup of salsa for up to 20 minutes in a small saucepan to get flavors to meld. Let this mixture cool slightly, and then drain to remove extra liquid. Set aside.
Cook ground beef according to taco seasoning packet, making sure to drain fat. Set aside.
In 11×17″ pan, first place a layer of tortilla chips on the bottom; some overlap is okay. Sprinkle with about half of the cheese (1 cup) on top of chips, then top with half of the jalapenos. Then spoon small amounts of both beans and beef over the top of this layer, using half of each. Ensure that you are distributing the beans and beef somewhat evenly over the chips (a little on each chip is ideal). Duplicate the above steps one more time to create another layer of nacho.
Cook in preheated oven for 7-10 minutes, or until cheese is melted and chips are crispy and light brown. Remove from oven and allow to sit for about 2 minutes. Then sprinkle with green onions/scallions, and spoon desired amount of guacamole, sour cream, and salsa around the sides of the nachos for dipping. Serve immediately.