Ingredients
8ozchips
1lbground beef
1cupwater
15ozblack beans,(1 can) drained and rinsed
4tbsptaco seasoning
1large sweet onion,diced and divided
3roma tomatoes,diced
1jalapeno,finely diced
⅓cupcilantro,chopped
1lime juice
salt,to taste
10ozcheddar cheese,shredded
1avocado,diced
sour cream
Preparation
Preheat oven to 400 degrees F.
Make the pico de gallo by mixing together half of the chopped onion, 3 Roma tomatoes, jalapeno, cilantro, lime juice, and salt. Set aside.
Add the beef and other half onion in a non-stick skillet over medium-high heat until no longer pink and onions are translucent. Drain off the fat, and mix in the water and taco seasoning.
Bring to a simmer, cover and turn down to low. Simmer for 8 to 10 minutes until tender.
Stir in the black beans (add some water if too thick) and simmer another 4 to 5 minutes.
Meanwhile, line a large rimmed baking sheet with a layer of chips.
Spoon half the meat/bean mixture over the chips followed by half the cheese. Add a second layer of chips and repeat with meat mixture and cheese. Place in the oven for 3 to 5 minutes until cheese is melted.
Top with pico de gallo, avocados, extra cilantro, and sour cream. Serve immediately.
