Ingredients

• cooking spray
• 1 , 18 ounce
• 1.5 pounds cooked , Mexican-seasoned ground beef
• 1 , 15 ounce
• 3 medium jalapeno peppers , thinly sliced
• 3 cups pico de gallo
• 1 , 16 ounce
• 3 cups queso blanco dip , warmed
• 0.25 heads iceberg lettuce , shredded
• 1 cup sour cream
• 1 tablespoon water , or as needed
• 2 stalks scallions , chopped

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
2. 2 Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
4. 4 Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
5. 5 Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

Nutrition per serving