Game Day Nachos

Game Day Nachos

Adapted from the Marblespoon Cookbook

With the super bowl nearly approaching, it is time to figure out what’s on the menu. These nachos are a surefire way to keep the crowd happy. They contain meat and refried beans for good protein and fiber keeping us full and our blood sugar stable to avoid any fighting over the screen. No matter who wins are loses, these nachos are going to be a hit!



1 lb ground beef

1 tsp taco seasoning

1 16 oz can refried black beans

1 bag of tortilla chips

1 jalapeño, thinly slices, for garnishing


3 large avocados

Juice of 1 lime

1 tsp salt


2 large tomatoes diced

½ red onion, finely diced

Juice 3 limes

2 tsp salt, or more to taste

½ tsp black pepper

¼ cup chopped cilantro, optional




1.     Heat a nonstick frying pan over medium heat. Brown ground beef until no longer pink. Use a fork or potato masher to break up meat to avoid large chunks. Season with taco seasoning, mix well, and transfer to a plate.

2.     In the same pan, place the refried beans and heat through over medium heat, about 2 minutes, stirring occasionally.

3.     To make the guacamole: Place peeled avocados in a bowl and mash with a fork. Add lime juice and salt.  Give a quick mix and set aside.

4.     To make the pico de gallo: Place tomatoes in a bowl, then add the red onion, cilantro (if using), lime juice, salt, and pepper. Give it a quick mix and set aside.

5.     To assemble nachos, place the tortilla chips on a serving platter. Add the warm refried beans, then the taco seasoned meat. Top with the guacamole, pico de gallo, and sliced jalapeño.





For a vegetarian version, omit the ground beef completely. Before assembling the nachos, place the tortilla chips on a large baking sheet. Top with lots of shredded cheese and bake in a 350-degree oven until melted, about 8 minutes. Then proceed to top tortilla chips with refried beans, guacamole, pico de gallo, and jalapeño slices. For an added kick, top it off with a dollop of sour cream.


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