Spicy Grilled Nachos loaded with seasoned ground beef, black beans, bell peppers, onions and blanketed in plenty of gooey melted cheese. This delicious, easy grill recipe makes the ideal appetizer or meal.
- 1 large bell pepper any color
- 1 small onion diced
- 1 1/2 cups sharp Cheddar cheese grated
- 1 1/2 cups Monterey Jack cheese grated
- 1/2 pound ground beef
- 1 1/2 tablespoons taco seasoning
- 2 tablespoons water
- 15 ounce can black beans drained and rinsed
- 1 bag tortilla chips
Chop the bell peppers and onions, grate the cheese and assemble all the toppings you’re planning to use on your nacho (see body of post for suggested toppings).
Add the ground beef to a skillet over medium heat and cook until the meat is browned then add the bell peppers, onions, taco seasoning and water. NOTE: if there’s excess grease from the meat, drain it before adding the peppers, onions and seasoning.
Cook 2-3 minutes or until the peppers are beginning to soften but still have some crisp to them then fold in the drained/rinsed black beans. Cook 1 more minute or until the beans are warm.
Preheat the grill to medium (approx. 375°) then arrange the chips in a single layer on the disposable aluminum pan. Evenly distribute half of the cheese over the chips then top with the meat mixture and finish with the remaining cheese.
Transfer the foil pan to the grill then cover and grill 8-10 minutes or until the cheese is melted. NOTE: grills heat differently monitor the nachos so the chips don’t get too brown. If necessary, turn a burner off and move the pan to indirect heat.
Once the cheese is melted and the chips lightly brown on the edges, carefully remove the pan to a wooden cutting board then add your favorite toppings and eat right away.