Easy Beef Nachos

1. 1

   Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a rimmed baking sheet with aluminum foil if desired for easy cleanup.

2. 2

   If needed, grate 12 ounces sharp cheddar or Monterey Jack cheese on the large holes of a box grater (about 3 cups), or measure out 3 cups store-bought shredded cheese.

3. 3

   Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and cook, breaking the beef up with a wooden spoon into crumbles and stirring occasionally, until cooked through and browned, 6 to 8 minutes. Reduce the heat to medium, add 1 (16-ounce) can refried beans, 1 (3-ounce) packet taco seasoning, and 1/2 cup water. Stir until combined and warmed through, 1 to 2 minutes. Remove the skillet from the heat.

   6 min
4. 4

   Arrange 1/2 (12- to 16-ounce) bag of tortilla chips on the baking sheet in an even layer with some overlap. Evenly dollop half of the beef mixture over the chips, then sprinkle half of the shredded cheese evenly over the top. Repeat layering the remaining chips, beef mixture, and cheese.

5. 5

   Bake until the cheese melts, the edges of the chips begin to turn golden, and the nachos are heated through, 3 to 5 minutes. Top evenly with desired toppings such as salsa, avocado or guacamole, pickled or fresh jalapeños, sour cream, and fresh cilantro leaves.

   3 min

Recipe Notes

1. 6

   Make ahead: The beef and bean mixture can be made up to 1 day ahead and refrigerated in an airtight container. Reheat over low heat until warmed through before assembling the nachos.Serving size variation: This recipe can easily be halved for serving a smaller group. Prepare the full amount of the beef mixture and freeze half for up to 3 months. Thaw in the refrigerator and warm before adding to nachos.Storage: Nachos are best eaten immediately, but leftover components can be refrigerated in separate airtight containers for up to 4 days.