PrintDescription
An easy snack
Ingredients
Units
Scale
- 1/2 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1 cup shredded Mexican cheese
- 1 chopped red bell pepper
- 1 jalapeno pepper
- 1 Small to Medium Onion, chopped
- 1 15 oz black beans, drained
- 1 bag tortilla chips
garnish
- 1 avocado cubed
- 1 plum tomato, chopped
- 2 scallions chopped
- 1/2 cup cilantro, chopped
Instructions
- 1 Preheat the oven to 400°F.
2 Cook the onions and beef: Heat the olive oil in a medium nonstick or cast iron skillet, and cook the onions for 5 minutes until they start to soften.
Add the beef, chili powder, coriander, oregano and kosher salt. Break the beef up with a wooden spoon and cook until it browns, about 8 to 10 minutes. Remove from the heat and set aside.
3 Line the pan with tortilla chips: This is not an exact science—I probably used 6 to 8 handfuls of tortilla chips to line the sheet pan. You want them close and touching and mostly in one layer, but not too high.
4 Add the beef: Using a slotted spoon to drain off the fat, transfer the beef to the pan with the chips, scattering it evenly across the pan. Be generous—you’ll use it all up.
5 Add the toppings: Add the bell pepper, black beans, corn, black olives, and cheese.
6 Bake the nachos: Bake the nachos in the oven for about 5 to 7 minutes, or until the cheese melts and becomes bubbly.
7 Drizzle the crème and serve: Remove the sheet pan from the oven and sprinkle with the fresh cilantro.
Serve the pan as is right on the table with little bowls of the garnishes alongside.
- Prep Time: 10 minutes