Ingredients:

  • 1 lb (450g) lean ground beef (90/10)
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (15g) chili powder
  • 1 tsp (5g) cumin
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) black pepper
  • 12 oz (340g) thick-cut corn tortilla chips
  • 2 cups (225g) shredded sharp cheddar cheese
  • 2 cups (225g) shredded Monterey Jack cheese
  • 1 can (113g) diced green chilis, drained
  • 1/2 cup (75g) diced red onion
  • 1/4 cup (15g) chopped fresh cilantro
  • 2 tbsp (30g) pickled jalapeños
  • 1/2 cup (125ml) sour cream
  • 1/2 cup (125ml) chunky salsa
  • 1 ripe avocado, diced or mashed

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned and crumbled. Stir in the chili powder, cumin, garlic powder, salt, and pepper. Drain the cooked beef thoroughly on a paper towel to remove excess grease.
  2. Line a sheet pan with parchment paper. Spread half of the tortilla chips in an even layer. Top with half of the seasoned beef, half of the green chilis, and a handful of the mixed cheeses.
  3. Add the remaining chips, the rest of the beef, the remaining chilis, and the final layer of cheese, ensuring the cheese covers the edges of the chips.
  4. Place the pan in a preheated oven at 400°F (200°C) or under a broiler for 3–5 minutes until the cheese is bubbling and mahogany-gold.
  5. Top the melted nachos with diced red onion, fresh cilantro, pickled jalapeños, sour cream, chunky salsa, and diced avocado before serving.