Loaded Nacho Platter

Nachos are a great alternative to the usual tacos.  Sometimes, I will break up my taco shells into 4 pieces when we don't have tortilla chips handy.  Pile on the salsa, refried beans, olives, sweet and hot peppers, tomatoes and sour cream for a delicious treat. Perfect for snacking or as a main meal. 

Ingredients

1 lb. ground beef
1 onion, chopped
1 pkg taco seasoning mix or make your own Taco Seasoning Mix
2/3 c. water
1 (15 oz.) can black beans, pinto beans or chili beans
1 (18) oz. bag tortilla chips
1 c. cheddar cheese shredded or a can of nacho cheese sauce
1 (15.5 oz.) can refried beans
1 c. salsa
1 (10 oz. ) can pitted black olives, drained and chopped
1 onion, chopped (optional)
1 green pepper
2 or more jalapeño peppers, sliced
1/2 c. chopped tomatoes
1 c. sour cream

Directions

In a large cast iron skillet, brown ground beef and onion together over medium heat. Cook until the ground beef is no longer pink and the onions are tender.  Drain off excess grease.

Stir in taco seasoning mix and black beans. Cook and stir until the mixture is thickened. This takes about 8 to 10 minutes. Season with salt and pepper if desired, or add some more taco seasoning.

Spread tortilla chips over the bottom of a baking sheet.  Top with a layer of shredded cheese. Scoop tablespoons of refried beans and place randomly over the top of the chips and cheese. Sprinkle the browned ground beef over the top. 

Place in the oven with the rack placed about 6 inches away from the broiler heat source. Turn on the broiler.

Broil  the Nachos for about 3 to 5 minutes, or until the cheese is melted. Be sure to watch the nachos closely to keep them from burning.

Top nachos with salsa, olives, more chopped onion, green peppers, jalapeño peppers, chopped tomatoes and sour cream.

You can line the baking sheet with aluminum foil if you want, for easier cleanup.