Black Bean, Beef and Corn Taco Nachos

Why These Nachos Hit the Spot

What makes these nachos stand out is the mix of sweet corn and black beans with the seasoned beef. The corn adds a pop of sweetness, and the beans make it hearty. I remember the first time I made these for my family. The smell of taco seasoning filled the kitchen, and everyone grabbed a chip before I could even get the cheese on. That’s when I knew this recipe was a keeper.

Key Ingredients to Know

Ground beef: I use 80/20 for good flavor. If you use leaner beef, add a little oil to the pan. Black beans: Canned beans are fine, but rinse them well. This removes extra salt and keeps the nachos from getting watery. Corn: Frozen corn works great. No need to thaw it first. Just toss it in with the meat.

Tools You’ll Need

A large skillet for cooking the meat mixture. A baking sheet for the oven method. A silpat or parchment paper helps with cleanup. For the microwave, just a microwave-safe plate.

Tips for the Best Nachos

Don’t skip draining the fat from the beef if there’s a lot. Too much grease makes the nachos soggy. Also, cover the skillet after adding corn and beans to warm them quickly without drying out. For even melting, spread the cheese evenly over the meat mixture.

A Little Extra Know-How

For the crispiest nachos, use a baking sheet lined with a silpat or parchment paper. This keeps the chips from sticking and helps them stay crunchy. If you are using the microwave method, work in small batches. Overcrowding the plate can lead to uneven melting.

Mix It Up

You can swap the ground beef for ground turkey or chicken. For a vegetarian version, use extra black beans or add crumbled tofu. If you like more heat, add a diced jalapeno to the meat mixture. For a low-carb option, serve the meat and cheese over a bed of lettuce instead of chips.

Ways to Serve These Nachos

Top your nachos with sour cream, sliced jalapenos, and green onions. A spoonful of salsa or guacamole on the side is perfect. For a bigger meal, serve with a simple side of Mexican rice or a fresh green salad.

Storing Leftover Filling

If you have leftover meat mixture, let it cool completely. Then put it in an airtight container. It will stay good in the fridge for up to 3 days. Keep the chips separate so they stay crunchy.

Freezing the Filling

The filling freezes really well. Let it cool, then put it in a freezer-safe bag or container. Squeeze out as much air as you can. It will keep for up to 3 months. To use, thaw it in the fridge overnight or reheat from frozen in a skillet.

How to Reheat

For the best texture, reheat the filling in a skillet over medium heat. Add a splash of water if it seems dry. Then assemble fresh nachos with new chips and cheese. This keeps the chips crispy. You can also reheat the filling in the microwave, but the chips will get soft.

Frequently Asked Questions

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Black Bean, Beef and Corn Taco Nachos

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Mexican-American

Calories: 720

Ingredients

  

• 1 lb ground beef
• 1.5 tbsp mexican spice mix or taco seasoning
• 1.5 cup frozen corn or canned corn drained
• 1.5 cup cooked black beans or canned beans rinsed and well drained
• 2.5 cup shredded cheese
• tortilla chips
• sour cream
• jalapenos
• green onions
• salsa
• guacamole

Equipment

• large skillet
• lid
• baking sheet
• microwave-safe plate

Instructions

 

1. Cook and crumble the ground beef in a skillet over medium high heat. My beef had almost no grease, however, if yours has a good bit, drain most of it off before continuing. Season generously with the Mexican Spice Mix as it is cooking and stir to coat well. Add the corn and beans and stir to combine. Cover with lid and cook for a couple minutes, until everything is warm.
2. OVEN DIRECTIONS: Preheat oven to 350 degrees. Spread tortilla chips across a large baking sheet (line with a silpat for easy cleanup). Top with the meat mixture. Sprinkle with cheese and bake for 10-15 minutes, until the cheese has melted.
3. MICROWAVE DIRECTIONS: Place tortilla chips on individual plates and top with a scoop of the meat mixture spread across the chips. Sprinkle with cheese and then cook each plate for about 20 seconds, just until the cheese has melted.
4. Serve with the toppings of your choice. Enjoy!
5. FREEZER MEAL: The filling can be cooked, cooled and frozen until needed. Thaw in the refrigerator or reheat from frozen. Prepare nachos as directed above.