Tremendous Loaded Nachos

Ingredients

• 1 large bag (about 12 oz)thick-cut tortilla chips(thick chips. Restaurant-style. Thin chips collapse and die.)
• 1 lbground beef (80/20)
• 1/2yellow onion, diced
• 2 clovesgarlic, minced
• 1 tbspchili powder
• 2 tspground cumin
• 1 tspsmoked paprika
• 1 tspkosher salt
• 1/2 tspblack pepper
• 1 (15 oz) canblack beans, drained and rinsed
• 2 cupssharp cheddar, shredded(shred it yourself. Pre-shredded has anti-caking dust. Sad.)
• 1.5 cupsMonterey Jack, shredded
• 1/2 cuppickled jalapeños, sliced
• 2Roma tomatoes, diced
• 4green onions, sliced
• 1/4 cupfresh cilantro, chopped
• 1/2 cupsour cream
• 1 cupguacamole
• 2 limeslime wedges (for serving)

Steps

1. 1

   Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil.

2. 2

   Heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook 4-5 minutes until it starts to brown.

3. 3

   Add the diced onion and cook another 3-4 minutes until the onion is soft and the beef is fully browned. Stir in the garlic, chili powder, cumin, paprika, salt, and pepper and cook 1 minute more. Drain off any excess fat.

4. 4

   Combine the two cheeses in a bowl so they mix evenly as you sprinkle.

5. 5

   Spread half the chips in a single layer across the sheet pan. Scatter half the beef, half the black beans, half the cheese, and a handful of jalapeños over the chips.

6. 6

   Repeat with a second layer: remaining chips, remaining beef, remaining beans, remaining cheese, more jalapeños.

7. 7

   Bake 8-12 minutes, until the cheese is fully melted and bubbling and the edges of the chips are toasty.

8. 8

   Pull the pan out and immediately top with diced tomatoes, sliced green onions, and chopped cilantro. Dollop with sour cream and guacamole, or serve them on the side. Finish with a squeeze of lime.