Ingredients:

  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 1 green bell pepper, finely chopped (about 1 cup / 150g)
  • 1 (15 ounce / 425g) can black beans, rinsed and drained
  • 1 (10 ounce / 280g) can diced tomatoes and green chilies (such as Rotel), undrained
  • 1 packet (1 ounce / 28g) taco seasoning (store-bought or homemade)
  • 1/2 cup (120ml) water
  • 1 large bag (10-12 ounces / 280-340g) sturdy tortilla chips (triangular)
  • 2 cups (225g) shredded cheddar cheese, or a Mexican blend
  • 2 cups (225g) shredded Monterey Jack Cheese
  • 1 cup (240ml) sour cream or Greek yogurt
  • 1 cup (240ml) guacamole (store-bought or homemade)
  • 1/2 cup (120ml) pickled jalapeño slices, drained
  • 1/4 cup (15g) chopped fresh cilantro
  • 1/4 cup (40g) sliced black olives
  • 2 Roma tomatoes, diced
  • 1/4 cup (40g) chopped red onion

Instructions:

  1. Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion and bell pepper to the skillet with the beef. Sauté until softened, about 5-7 minutes.
  3. Stir in the black beans, diced tomatoes and green chilies, taco seasoning, and water. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
  4. Preheat the oven to 350°F (175°C). Spread the tortilla chips in a single layer on a large baking sheet.
  5. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the chips.
  6. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
  7. Evenly spread the beef mixture over the melted cheese.
  8. Top with your desired toppings: sour cream, guacamole, jalapeños, cilantro, black olives, diced tomatoes, and red onion.
  9. Serve the loaded nachos immediately while hot and the cheese is still gooey.