20 Layer Air Fryer Nachos
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- 2 lbs. ground sirloin
- 1 cup finely chopped onion, divided
- 1 package taco seasoning
- 1/2 cup water
- 1 1/2 bags (about 20 ounces) tortilla chips, divided
- 16 ounces shredded Cheddar cheese, divided
- 2 (4-ounces) cans diced green chiles
- 1 (15-ounce) can black beans, drained and rinsed, divided
- 1 cup salsa
- 1/2 cup sliced pickled jalapenos, plus more for garnish if desired
- 1 (2.25-ounce) sliced black olives, drained
- 8 ounces sour cream
- 1 avocado, peeled and diced
- 2 Roma tomatoes, seeded and diced
- 1/2 cup cilantro
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Heat a large skillet over medium-high heat and add ground beef and onion. Cook, while crumbling with a spoon and stirring often until browned. Add taco seasoning and water and cook until slightly thickened, about 3 minutes. Remove from heat.
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Line the bottom of a deep air fryer basket with parchment paper and allow the parchment to come up the sides. Arrange a layer of chips along the bottom. Top with half of the beef mixture and sprinkle 1/3 of the cheese on top. Spoon green chiles over cheese and top with a second layer of chips. Sprinkle half of the beans evenly over the chips and top with salsa and the second third of the cheese. Arrange the last layer of chips over the cheese and top with remaining beans. Add sliced jalapenos, remaining cheese and olives.
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Set air fryer to 350 degrees F (175 degrees C) and cook until the cheese is melted and begins to brown, 6 to 8 minutes.
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Using the parchment paper, carefully lift the nachos from the air fryer basket onto a serving platter. Top with sour cream, avocado, tomato, cilantro, and any additional toppings if desired. Serve immediately.
