Description
Crispy tortilla chips layered with seasoned beef, refried beans, and plenty of melted cheddar and Colby Jack cheese. Finished with fresh pico de gallo, cilantro, and jalapeños, this Tex-Mex classic is perfect for parties, game days, or easy family dinners.
Ingredients
2 tablespoons chili powder
1 1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Pinch of cayenne pepper (optional)
1 teaspoon vegetable oil
1 pound ground beef
16 ounces refried beans
1/4 cup water
1 large bag tortilla chips
2 cups shredded cheddar cheese
2 cups shredded Colby Jack cheese
1 cup pico de gallo
1/4 cup chopped cilantro
1 jalapeño, sliced
Optional toppings: guacamole, salsa, sour cream, sliced black olives, sliced green onions, shredded lettuce, corn, hot sauce
Instructions
1. Preheat the oven to 350°F.
2. In a small bowl, mix chili powder, salt, garlic powder, onion powder, cumin, oregano, black pepper, and cayenne if using.
3. Heat vegetable oil in a skillet over medium-high heat. Add ground beef and sprinkle with the spice mix.
4. Cook about 8 minutes, breaking the meat into small crumbles until browned.
5. Drain excess fat and return beef to the skillet.
6. Add refried beans and water, stirring until smooth and heated through.
7. Spread tortilla chips evenly on a large sheet pan.
8. Bake chips for 5 minutes until lightly toasted.
9. Remove from oven and sprinkle half of the cheddar and Colby Jack cheese over chips.
10. Spoon the beef and bean mixture evenly over the chips.
11. Top with remaining cheese and bake another 5 minutes until melted.
12. Finish with pico de gallo, cilantro, jalapeños, and optional toppings. Serve immediately.
Notes
Use sturdy tortilla chips to prevent breaking under toppings.
Freshly shredded cheese melts better than pre-shredded cheese.
Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers & Snacks
- Method: Baked
- Cuisine: Tex-Mex