Easy loaded nachos
Photo by William P. Edwards
Serves 4
½ tablespoon olive oil
½ large onion, peeled and chopped
1 pound ground beef
2 teaspoons chili powder
1 teaspoon cumin
Crushed red pepper flakes
Kosher salt
Freshly ground black pepper
1 10-ounce can diced tomatoes with green chilies
1 15-ounce can black beans, with juices
Tortilla chips
2–3 cups Monterrey Jack cheese
2 avocados, chopped
2 tomatoes, chopped
Jalapeno slices, jarred or fresh
Salsa
Sour cream
Preheat oven to 350 F. In a large skillet, heat olive oil over medium-high heat, and saute onion until translucent. Add ground beef, breaking it up into small pieces, and cook until brown. Drain off liquid. Add chili powder, cumin, pinch of crushed red pepper flakes, salt, black pepper, tomatoes and beans. Stir and reduce heat to medium-low. Let simmer about 20 minutes, until mixture has thickened and all juices have evaporated.
On an oven-proof baking dish, arrange a layer of chips, and spoon some of meat mixture and cheese on top, repeating as many layers as you like. Bake 10–12 minutes, until cheese melts. Remove from oven. Top with avocado, tomatoes and jalapeno. Serve with salsa and sour cream.