Chili's-Style Classic Nachos

These are nachos for neat freaks. Instead of a jumble of chips and toppings, each chip gets an edge-to-edge spread of beef, beans and cheese.
Difficulty
Medium
Servings
12 nacho chips
Prep Time
30 Mins
Active Time
20 Mins

As far as party appetizers go, it's easy to just bring out some chips and dip and call it a day. Enter: Chili's classic nachos. Rather than a jumble of chips and toppings, Chili's serves them like bruschetta topped with pâté, making it a convenient starter. The bean, beef, and cheese trifecta's very easy to make. Yet, it gives you a more complex flavor profile than your usual nacho dishes.

Bean and Beef Topping

  • 1 can black beans, drained
  • 1 can pinto beans, drained
  • 1 tbsp neutral oil
  • 100g ground beef
  • 1 tbsp taco seasoning

Cheese Blend

  • ½ cup cheddar cheese
  • ½ cup Monterey Jack cheese
  • ½ cup mozzarella cheese

Assembly

  • 2 dozen large tortilla chips
  • 2 dozen slices pickled jalapeno
  • sour cream, for serving
  • salsa, for serving
1

Add black beans and pinto beans to a bowl of a food processor. Blitz until you get a smooth paste.

2

Add oil to a pot over medium heat. Add ground beef and taco seasoning. Cook until well browned, about 5-8 minutes.

3

Turn heat to low and add pureed beans. Mix well and cook until heated through, about 5 minutes. Season with salt then set aside to cool.

4

Preheat oven to broiler setting. Combine three cheeses in a large bowl. Arrange tortilla chips in a single layer on a baking tray.

5

Add a tablespoon of the bean mixture onto each chip and spread evenly, getting as close to the edges as possible. Top each chip with the cheese blend, covering the bean mixture.

6

Bake chips until cheese is slightly melted. Keep a close eye; it should take about 3–5 minutes. Remove from oven and top each chip with a single slice of jalapeno.

7

Transfer nachos to a serving plate and serve with sour cream and salsa.

Notes

When cooking the beef, refrain from moving it around the pan. Instead, spread it out into a flat layer, then leave it to cook as-is. This helps make your meat crispy on one side, adding a bit of crunch to the bean emulsion that you'll add later.

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