Crispy chips layered with cheesy beef, beans, and fresh toppings baked on a single tray for a flavorful dish.
# What You Need:
→ Protein
01 - 1/2 lb ground beef (or ground turkey or plant-based mince)
→ Spices
02 - 1 tsp chili powder
03 - 1/2 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
→ Base
09 - 7 oz tortilla chips (about 1 large bag, gluten-free if required)
→ Cheese
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
→ Toppings
12 - 1 medium tomato, diced
13 - 1/2 small red onion, finely chopped
14 - 1 small jalapeño, thinly sliced (optional)
15 - 1/4 cup canned black beans, drained and rinsed
16 - 1/4 cup canned sweet corn, drained
17 - 2 tbsp sliced black olives (optional)
18 - 2 tbsp chopped fresh cilantro
→ To Serve
19 - Sour cream, salsa, and guacamole
# How to Make It:
01 - Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
03 - Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1 additional minute until fragrant. Remove from heat.
04 - Spread tortilla chips evenly over the prepared baking sheet. Layer the cooked beef mixture evenly atop the chips, then sprinkle black beans and corn over the top.
05 - Distribute shredded cheddar and Monterey Jack cheeses evenly across the layered nachos.
06 - Bake for 8 to 10 minutes, until the cheese is melted and bubbling.
07 - Remove from oven and immediately top with diced tomato, finely chopped red onion, sliced jalapeño, black olives, and fresh cilantro. Serve hot with sour cream, salsa, and guacamole on the side.
