# Ingredient list:
→ Protein
01 - 0.5 lb ground beef (or ground turkey or plant-based mince)
→ Spices
02 - 1 tsp chili powder
03 - 0.5 tsp ground cumin
04 - 0.5 tsp smoked paprika
05 - 0.5 tsp garlic powder
06 - 0.5 tsp onion powder
07 - 0.25 tsp salt
08 - 0.25 tsp black pepper
→ Base
09 - 7 oz tortilla chips (about 1 large bag)
→ Cheese
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
→ Toppings
12 - 1 medium tomato, diced
13 - 0.5 small red onion, finely chopped
14 - 1 small jalapeño, thinly sliced (optional)
15 - 0.25 cup canned black beans, drained and rinsed
16 - 0.25 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:
01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a skillet over medium-high heat, brown the ground beef, breaking it up with a spoon until fully cooked, 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 one additional minute until fragrant. Remove from heat.
04 - Spread tortilla chips evenly on the baking sheet, then top evenly with the cooked beef mixture. Scatter black beans and corn over the layers.
05 - Distribute shredded cheddar and Monterey Jack cheese evenly over the nachos.
06 - Bake in the preheated oven for 8 to 10 minutes, until cheese is fully melted and bubbling.
07 - Remove from oven and immediately top with diced tomato, red onion, jalapeño, black olives, and chopped cilantro.
08 - Serve hot with sour cream, salsa, and guacamole on the side.
