Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp vegetable oil
  • 1/2 cup diced white onion
  • 1 medium jalapeño, finely diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 12 oz sturdy tortilla chips
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1 medium tomato, diced
  • 2 tbsp sliced green onions

Instructions:

  1. Preheat the Blackstone griddle to medium-high heat and apply a thin layer of vegetable oil.
  2. Sauté diced onion and jalapeños for about 3 minutes until translucent.
  3. Add ground beef, breaking it into small crumbles with a spatula, and cook until browned and no longer pink.
  4. Stir in taco seasoning and black beans, then pour in water to deglaze the griddle. Stir for 2 minutes until the liquid reduces into a thick sauce. Push the mixture to the upper zone of the griddle.
  5. Spread tortilla chips in a single flat layer on the open section of the griddle.
  6. Scoop the beef and bean mixture evenly over the chips and sprinkle with shredded Mexican cheese blend.
  7. Cover with a basting dome for 60–90 seconds until the cheese is bubbly and melted.
  8. Slide the nachos onto a serving platter and top with sour cream, fresh cilantro, diced tomato, and sliced green onions.