SUPER NACHOS – November 6 – National Nacho Day

Serves 4


  • 1 pound ground beef*
  • ½ yellow onion, chopped
  • 1 teaspoon salt
  • 2 cloves garlic, chopped
  • 1 ½ teaspoons chili powder, or to taste
  • ½ teaspoon ground cumin
  • 1-2 teaspoons cayenne pepper, or to taste
  • 1 15 oz can black beans, drained
  • 2 bags corn tortilla chips
  • 4 cups sharp cheddar cheese
  • Sour cream
  • Black olives, chopped
  • 1-2 cups fresh Pico de Gallo Salsa (Recipe here)
  • 1-2 cups guacamole (Recipe here)


  1. *NOTE: This can be vegetarian by omitting the ground beef and using 1 tablespoon olive oil and adding a 2nd can of beans.
  2. In a saucepan over medium heat cook the ground beef until it is no longer pink. Remove the ground beef from the pan and drain off all by 1 tablespoon of the grease.
  3. Add the onion and salt to the pan and cook until the onion is starting to be translucent about 5-8 minutes. Add the garlic, chili powder, cumin, cayenne pepper, black beans, and ground beef.  Stir and remove from heat when the beans are heated through.
  4. Place tortilla chips on a cookie sheet and top with cheese.  Place in a toaster oven or regular oven and broil until the cheese has melted.
  5. Serve with the ground beef mixture, sour cream, black olives, pico de gallo salsa, and guacamole.

Tomorrow:  November is Gluten-Free Diet Awareness Month.  Tomorrow’s recipe will be Gluten-Free.

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