1 tbsp. olive oil
1 whole yellow onion, diced
2 lb. ground beef
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. cumin
1/4 tsp. crushed red pepper
1/2 tsp. salt
1/2 tsp. pepper1 can (14.5-ounce) pinto beans, chili beans, or ranch style beans
1/2 c. hot water Tortilla chips
1 1/2 c. grated cheddar cheese
1 1/2 c. Monterey Jack cheese
6 whole Roma tomatoes, diced1 whole jalapeño, diced finely
1/2 bunch cilantro leaves, chopped Juice of
1/2 tsp. salt
1 whole avocado, pitted and diced Sour cream (optional)
In a skillet over medium-high hotness, add the olive oil and a huge part of the onion. Cook it until starting to smooth, then, at that point, add the ground meat. Cook the meat until it’s totally sautéed, then channel the fat. Add the bean stew powder, paprika, cumin, crushed red pepper, salt, and pepper and blend to join. Add the beans and bubbling water and blend. Decrease the hotness to low and stew while you set up various trimmings.
To make the pico de gallo, solidify the other part of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Combine it as one and taken care of it.
To create the nachos, put a layer of tortilla chips on a platter or plate. Top with a layer of the meat/bean blend, then, everything aside from 1/4 cup of the cheddar. Add another layer of chips, another layer of the meat/bean blend, and the Monterey Jack cheddar. Add a last little layer of chips, then, a little layer of cheeseburger and beans, then, a last sprinkling of cheddar.
Microwave in 45 second augmentations until the cheddar is mellowed and bubbly. (You may similarly place the platter into a 325 degree oven in case it’s heatproof. Basically leave it in until the cheddar is relaxed.)
Immediately sprinkle on the diced avocado and a ton of pico de gallo.
Optional: Add bits of bitter cream generally!