These are nachos for neat freaks. Instead of a jumble of chips and toppings, each chip gets an edge-to-edge spread of beef, beans and cheese.
As far as party appetizers go, it's easy to just bring out some chips and dip and call it a day. Enter: Chili's classic nachos. Rather than a jumble of chips and toppings, Chili's serves them like bruschetta topped with pâté, making it a convenient starter. The bean, beef, and cheese trifecta's very easy to make. Yet, it gives you a more complex flavor profile than your usual nacho dishes.
Add black beans and pinto beans to a bowl of a food processor. Blitz until you get a smooth paste.
Add oil to a pot over medium heat. Add ground beef and taco seasoning. Cook until well browned, about 5-8 minutes.
Turn heat to low and add pureed beans. Mix well and cook until heated through, about 5 minutes. Season with salt then set aside to cool.
Preheat oven to broiler setting. Combine three cheeses in a large bowl. Arrange tortilla chips in a single layer on a baking tray.
Add a tablespoon of the bean mixture onto each chip and spread evenly, getting as close to the edges as possible. Top each chip with the cheese blend, covering the bean mixture.
Bake chips until cheese is slightly melted. Keep a close eye; it should take about 3–5 minutes. Remove from oven and top each chip with a single slice of jalapeno.
Transfer nachos to a serving plate and serve with sour cream and salsa.