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Loaded Nachos

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Ingredients
  

For the Beef/Bean Mixture:

  • 1 tbsp. olive oil
  • 1 yellow onion, diced, divided
  • 2-pounds ground beef
  • ½ tsp. chili powder
  • ½ tsp. paprika
  • ½ tsp. cumin
  • ¼ tsp. crushed red pepper
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 14.5-ounce can pinto beans, chili beans or ranch style beans
  • ½ cup hot water

For the pico de gallo:

  • 6 whole Roma tomatoes, diced
  • 1 whole jalapeño, finely diced
  • ½ bunch cilantro leaves, chopped
  • Juice of 1 lime
  • ½ tsp. salt

For Assembly of Nachos:

  • Tortilla chips
  • 1-½ cups cheddar cheese, shredded
  • 1-½ cups  Monterey Jack cheese, shredded
  • 1 whole avocado, pitted and diced
  • Sour cream

Instructions
 

To prepare the beef/bean mixture:

  • In a skillet, over medium-high heat, add the olive oil and half of the diced onion.
  • Cook until it starts to soften; add the ground beef.
  • Cook the meat until totally browned; remove from the heat and drain the fat.
  • Return to heat and add the chili powder, paprika, cumin, crushed red pepper, salt and pepper; stir to combine.
  • Add the beans and hot water; stir well; reduce the heat to low and simmer while you prepare the other pico de gallo.

To prepare the pico de gallo:

  • Combine the other half of the diced onion with the tomato, jalapeño, cilantro, lime juice and 1/2 teaspoon salt; stir together; set 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; add 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, a small layer of beef and beans and a final sprinkling of cheddar. 
  • Microwave in 45 second increments until the cheese is melted and bubbly.
  • Alternatively, place an ovenproof platter into a 325˚F pre-heated; leave in until the cheese is melted.
  • Immediately sprinkle on the diced avocado and plenty of pico de gallo.
  • Add dollops of sour cream here and there; serve while warm.