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.
If you have cooked ground beef in the freezer, you can use that. If your stock is low, cook extra to stock the freezer.If you'd like to prepare extra beans for the freezer, double the recipe and freeze in 2 cup portions with a little bit of bean juice from the pot in each bag.Nutrition data uses 4 cups of pinto beans and does not include additional toppings.