Brent Gann

Christian nachos

Sheet-pan nachos built in layers, with the one rule that matters: strain the beans until you think you are done, then strain them again. The wets go on last so they dry out instead of soaking through.

Oven

Oven
400–425°F
Layers
Five
The rule
Strain the beans

Build it in order on a sheet pan:

  1. A layer of chips.
  2. A layer of black beans, strained really, really well. Wet beans are how you end up with a pan of soggy chips.
  3. A layer of browned ground beef.
  4. Jalapeños, onions, and tomatoes. These are the wets; they go on top so they dry out while it cooks rather than soaking down.
  5. Cheese over everything.

Bake at 400 to 425°F for a single layer. If you stacked more wets than that and do not want them to dry out, go lower and slower.

Out of the oven: sour cream and a little cilantro. A little.

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