- 1 tbsp.
- olive oil1
- whole yellow onion, diced2 lb.
- ground beef1/2 tsp.
- chili powder1/2 tsp.
- paprika1/2 tsp.
- cumin1/4 tsp.
- crushed red pepper1/2 tsp.
- salt1/2 tsp.
- can (14.5-ounce) pinto beans, chili beans, or ranch style beans1/2 c.
- hot water
- Tortilla chips1 1/2 c.
- grated cheddar cheese1 1/2 c.
- Monterey Jack cheese6
- whole Roma tomatoes, diced1
- whole jalapeño, diced finely1/2
- bunch cilantro leaves, chopped
- Juice of 1 lime1/2 tsp.
- the whole avocado, pitted and diced
- Sour cream (optional)
In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to softens, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.
To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.
To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.
Microwave in 45-second increments until the cheese is melted and bubbly. (You may also place the platter into a 325-degree oven if it’s heatproof. Just leave it in until the cheese is melted.)
Immediately sprinkle on the diced avocado and plenty of pico de gallo.
Optional: Add dollops of sour cream here and there!