These Mexican Pizza Nachos are quite revolutionary and might be the only nacho recipe I’ll ever make again. Another key takeaway from this recipe is that enchilada sauce should absolutely be on your nachos 🤝
Preheat the oven to 350 degrees.
Heat avocado oil in a large skillet over medium heat. Add in taco seasoning according to package. Break up well with a wooden spoon.
Heat the refried beans in a saucepan over medium heat. I add a couple tablespoons of water to thin them out a big to make them easier to spread over the nachos.
On a large sheet pan (13 x 18), spread out half the bag of chips and add half the cheese. Repeat with remaining chips and cheese. Top with the beans, ground taco meat, drizzle of the enchilada sauce, and chopped tomatoes.
Bake for about 10-12 minutes or until cheese is melted. Top with green onion and sour cream and serve. Makes enough to serve 6-8 as an app!
