Ingredients
2tbspchili powder
1½tspkosher salt
1tspgranulated garlic
1tspgranulated onion
1tspground cumin
½tspdried oregano
¼tspblack pepper
pinchcayenne pepper,optional
1tspvegetable oil
1lbground beef,(80:20), lean to fat ratio
16ozrefried beans,(2 cups), canned or homemade
¼cupwater
1largebag of tortilla chips
4ozcheddar cheese,(about 2 cups), grated, plus more for topping
4ozcolby jack cheese,(about 2 cups), grated, plus more for topping
1cuppico de gallo,store bought or homemade, plus more for topping
¼cupcilantro,chopped
1slicedjalapeño,pickled or fresh
guacamole
salsa
sour cream
canned black olives
sliced green onions
shredded lettuce
corn
hot sauce
Preparation
Preheat the oven to 350 degrees F.
Combine all of the spices (chili powder through cayenne) together in a small bowl.
Heat the vegetable oil on medium-high heat until it begins to shimmer. Add the ground beef to the pan and season it with all of the taco spice blend.
As the meat cooks, use a spoon to break the meat up into crumbles. Cook for about 8 minutes until the meat has browned and drain the fat using a colander.
Return the meat to the pan and add the refried beans and the water. Heat the mixture until the beans are smooth and warmed through.
Reduce the heat to low and keep the beef-bean mixture warm while you prepare the chips.
On a 13×18-inch oven-safe platter or sheet pan, arrange the tortilla chips in a single layer, overlapping them slightly.
Toast the chips in the preheated oven for 5 minutes, or just until fragrant.
Carefully remove the pan from the oven and top with ½ of the shredded cheeses.
Allow the heat from the chips to melt the cheese slightly before topping the chips with the beef and bean mixture.
Sprinkle the remaining cheese over the beef and return the pan to the oven for 5 minutes or until the cheese has fully melted.
Top the nachos with the pico de gallo, chopped cilantro, jalapeño slices, or any preferred toppings. Serve hot.
