Delicious and filling oven baked nachos made with tortilla chips, ground beef and topped with cheese. It’s the perfect appetizer to make for game day or next potluck. Topped with homemade sweet pickled jalapenos that will take your nachos to the next level!
In a medium sized pot, add the vinegar, water, sugar, salt and garlic, then bring to a boil.
To sterilize the canning jar: in a separate pot, bring 20 ounces of water to a boil. In the clean jar (or glass storage container), pour the boiling water to the top. Let it sit for at least 5 minutes. Then pour out the water.
Strain the jalapenos, reserving the pickling liquid. Add the jalapenos to the jar, then fill the canning jar with the liquid. Set aside to cool.
Nachos with ground beef
Preheat oven to 350 degrees Fahrenheit.
In a large skillet, heat the cooking oil on medium high heat. Once the oil is hot, add the ground beef and cook until it’s browned, breaking up any large chunks.
Add the taco seasoning and cook for another 5 minutes, or until beef is fully cooked.
On a large sheet pan, lay out the tortilla chips. Optional: to use the sheet pan as a serving platter, make space on the pan to add your dipping bowls/ramekins.
Top the chips evenly with the cooked ground beef and cheese.
Place the pan on the middle rack of the oven and bake for 8 minutes, or until cheese melts (but is not burnt).
Remove the pan from the oven, and top with the pickled jalapeños, tomato, red onion and cilantro. If using the baking pan as your serving platter, add salsa and cilantro-lime sour cream to ramekins and place them on the pan.
*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
I use 80/20 ground beef. You can use leaner beef, but because the fat content is lower, the meat tends to dry out quicker, especially after you bake it.
No need to drain the fat when cooking the beef, keep it in for the extra flavor and it prevents it from drying out too much.
Make sure to drain or shake off the pickling liquid from the jalapeños before placing on the chips, this will help keep them from getting soggy.
Pickled jalapeños can be stored in the fridge for up to two weeks.