Loaded Baked Nachos
Ingredients
- 1 pounds sweet Italian sausage turkey or pork, loose
- 4 scallions chopped, green and white parts separated
- 2 cloves garlic pressed
- 30 ounces black beans rinsed and drained
- ¾ cup low sodium chicken broth or water
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon coarse salt
- 1 jar jalapeno slices drained, optional
- 12 ounces large tortilla chips
- 6 ounces grated pepper jack or sharp cheddar, or a combination
- salsa optional, for serving
- sour cream or Greek yogurt, optional, for serving
- guacamole optional, for serving
Instructions
- Preheat oven to 450ºF.
- Heat a large cast iron skillet over medium-high. Add sausage, breaking apart with a wooden spoon, until sausage is cooked and fat is rendered (meaning that the fat has separated from the meat), about 5 minutes.
- Using a slotted spoon, transfer the sausage to paper towels to drain off any remaining fat. Do not discard the sausage fat from the skillet; you will use it in the next step.
- Add scallion whites and garlic to the skillet. Cook until fragrant and soft, about 20 seconds. Stir in beans and cook 1 minute. With a potato masher or the back of a spoon, mash beans slightly.
- Add broth, spices, and jalapenos (if using).
- Reduce heat to medium, and cook until heated through, 1 to 2 minutes.
- Spread half of the tortilla chips in the bottom of a large baking dish or sheet pan. Top with half of the beans, half of the sausage, and half of the cheese. Repeat layers with remaining ingredients.
- Bake until cheese melts and nachos are hot, about 5 minutes.
- Sprinkle scallion greens over the hot nachos. Serve with sour cream or Greek yogurt, salsa, and guacamole.
Nutrition
Calories: 598kcal | Carbohydrates: 55g | Protein: 27g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 788mg | Potassium: 640mg | Fiber: 12g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 2mg | Calcium: 245mg | Iron: 4mg
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