Crispy tortilla chips layered with seasoned beef, melted cheese, and fresh toppings for easy sharing.
# Components:
→ Beef Mixture
01 - 1 pound ground beef (80/20 or leaner)
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon chili powder
05 - 1 teaspoon ground cumin
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - ½ cup water
→ Nacho Assembly
10 - 10 ounces sturdy tortilla chips
11 - 2 cups shredded cheddar or Monterey Jack cheese
12 - 1 cup canned black beans, drained and rinsed
13 - 1 medium tomato, diced
14 - ½ cup pickled jalapeño slices
15 - ½ cup sliced black olives (optional)
16 - ½ cup sour cream
17 - ¼ cup fresh cilantro, chopped
18 - 1 medium avocado, diced (optional)
19 - 2 green onions, sliced
# Method:
01 - Preheat oven to 400°F and line a large sheet pan with parchment paper or foil.
02 - In a large skillet over medium-high heat, brown ground beef while breaking it up with a spoon, about 5 minutes.
03 - Add diced onion and minced garlic to the skillet and cook for 2 to 3 minutes until softened.
04 - Incorporate chili powder, cumin, smoked paprika, salt, and black pepper into the skillet. Add water and simmer for 3 to 4 minutes until liquid mostly evaporates. Remove from heat.
05 - Evenly spread tortilla chips on the prepared sheet pan. Layer seasoned beef over the chips, followed by black beans and shredded cheese.
06 - Place sheet pan in the preheated oven and bake for 8 to 10 minutes until cheese is melted and bubbling.
07 - Remove nachos from the oven and immediately top with diced tomato, jalapeño slices, black olives (if using), green onions, chopped cilantro, and diced avocado (if desired).
08 - Drizzle with sour cream or serve it on the side. Serve hot directly from the pan.
