Ingredients:

  • 1 tbsp (15ml) Olive Oil
  • 1 lb (450g) Ground Beef (80/20 blend is ideal)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 packet (1 oz/28g) Taco Seasoning
  • ½ cup (120ml) Water
  • 1 (15 oz/425g) can Diced Tomatoes, undrained
  • 1 large bag (10-12 oz/280-340g) Tortilla Chips
  • 2 cups (200g) Shredded Cheddar Cheese
  • 2 cups (200g) Shredded Monterey Jack Cheese
  • ½ cup (120ml) Sour Cream
  • ½ cup (120ml) Guacamole
  • ½ cup (120ml) Salsa
  • ½ cup (60g) Jalapeños, sliced
  • ¼ cup (15g) Fresh Cilantro, chopped
  • ¼ cup (30g) Black Olives, sliced

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add diced onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in taco seasoning, water, and diced tomatoes. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
  4. Preheat oven to 350°F (175°C). Spread tortilla chips in a single layer on a baking sheet or oven-safe platter.
  5. Sprinkle half of the cheese evenly over the chips. Spoon the ground beef mixture over the cheese. Top with the remaining cheese.
  6. Bake in the preheated oven for 5-8 minutes, or until the cheese is melted and bubbly.
  7. Remove from the oven and immediately top with your desired toppings (sour cream, guacamole, salsa, jalapeños, cilantro, black olives, etc.).
  8. Serve the nachos hot, straight from the oven.