Ingredients
1tbspolive oil
1medium onion,about 1 cup, chopped
1lbground beef,80 to 20 mix
1tspchili powder
1tspcoriander
½tspdried oregano
¾tspMorton kosher salt,maybe more
16oztortilla chips,1 bag, preferably thick and sturdy
1bell pepper,cored, halved and chopped, about 1 cup
15ozblack beans,(1 can) rinsed and drained
1cupfrozen corn
2¼ozblack olives,(1 can) sliced about ¼ cup
1½cupscheddar cheese,grated or shredded Mexican cheese blend
1avocado,cubed
2scallions,green ends sliced thinly
1plum tomato,diced
½cupcilantro,chopped
1jalapeno,pepper, seeded and thinly sliced
⅓cupsour cream
1cupsour cream
1lime,juiced
⅓cupcilantro
pinchsalt
Preparation
Preheat the oven to 400 degrees F.
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 for about 8 to 10 minutes. Remove from the heat and set aside.
Using a slotted spoon to drain off the fat, transfer the beef to the pan with the chips, scattering it evenly across the pan.
Add the bell pepper, black beans, corn, black olives, and cheese.
Bake the nachos in the oven for about 5 to 7 minutes, or until the cheese melts and becomes bubbly.
While the nachos bake, place the sour cream, lime, cilantro, and salt into the bowl of a food processor fitted with the blade. Process until the ingredients become smooth and there are no lumps.
Taste and add more salt if necessary.
Drizzle the crème and serve. Remove the sheet pan from the oven and sprinkle with the fresh cilantro. Using a spoon drizzle the crème across the top of the nachos.
Serve the pan as is right on the table with little bowls of the garnishes alongside.
