A Nacho Bar is a great way to have a fun family meal where everyone gets to customize their dish to their liking. Lots of condiments and garnishes give everyone plenty to choose from to make nachos their favorite way.
This is a good opportunity to build up your freezer stock of cooked ground beef (or use cooked beef from the freezer to speed up prep time). Using dried beans as part of your nacho bake is less expensive than canned and allows you to stock your freezer if you’d like to cook extra. For quicker prep, use 2- 14.5 oz. cans of drained pinto beans.
- 3 cups dry pinto beans
- Water as needed for beans
- 1 lb. ground beef
- 6 Tbsp. taco seasoning mix, divided
- ⅓ cup water
- 1 ½ cups salsa
- 1 ½ cups sour cream
- 8 oz. shredded cheddar cheese
- 22 oz. tortilla chips
- additional toppings for nachos as desired (such as olives, tomatoes, green onions, jalapeño slices)
- In a large pot, soak beans covered with water overnight.
- The next day, drain off water used to soak the beans and add 12 cups fresh water. Bring to a boil, then reduce heat to low and cook beans for 2½- 3 hours or until tender. When done, set aside.
- Brown the ground beef in a large frypan. When it is cooked through, add 2 Tbsp. taco seasoning and ⅓ cup water and simmer for 2 minutes. Add salsa and drained beans to taste and mix gently.
- Pour ground beef/bean mixture into a 9 x 13 inch baking dish. In a bowl, combine sour cream with remaining taco seasoning until well combined. Spread sour cream mixture evenly over beef mixture. Top with desired amount of cheese. Bake at 400°F for 20 minutes or until cheese is melted and bubbly.
- Serve with bowls of toppings and a large bowl of tortilla chips.
Nutrition per serving
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