Made with Spice Witch Chili Crisp
Let’s be honest—football is background noise. The real action is happening at the snack table, and these nachos are about to take center stage.
They’re layered, loaded, and unapologetically spicy. Think melted cheese, seasoned beef, black beans, and crispy chips all crowned with a heavy-handed drizzle of Spice Witch Chili Crisp. These nachos don’t whisper. They announce themselves.
If you’re showing up with these, be prepared to be asked for the recipe. Over and over again.
Ingredients
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1 bag thick tortilla chips
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1 pound ground beef or plant-based meat
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1 can black beans, drained
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1 teaspoon cumin
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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Salt to taste
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2 cups shredded sharp cheddar or cheese blend
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Pickled jalapeños
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½ red onion, finely chopped
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1 avocado, diced
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½ cup sour cream or Greek yogurt
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Lime wedges
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Fresh cilantro
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Spice Witch Chili Crisp (generous spoonfuls)
Instructions
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Preheat your oven to 400°F.
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In a skillet, brown the ground beef. Add cumin, smoked paprika, garlic powder, and salt. Stir in the black beans and remove from heat.
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On a sheet pan, layer the chips, meat and bean mixture, and shredded cheese.
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Bake for 8 to 10 minutes, until the cheese is melted and bubbling.
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Remove from the oven and top with pickled jalapeños, red onion, avocado, and dollops of sour cream.
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Finish with a big spoonful of Spice Witch Chili Crisp and a squeeze of lime. Garnish with fresh cilantro.
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Serve immediately.
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For extra heat, set out a side bowl of Chili Crisp and let people dress their own plate.
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Works well with shredded chicken or no meat at all. This recipe is flexible. What isn’t optional? The Chili Crisp.
