°1 tbsp. olive oil
°whole yellow onion, diced2 lb.
°ground beef 1/2 tsp.
°chili powder 1/2 tsp.
°crushed red pepper 1/2 tsp.
°can (14. 5 ounces) pinto beans, chili beans, or ranch-style beans 1/2 tsp.
°Tortilla 1/3 tsp
°grated cheddar cheese1 1/2 tsp.
°whole tomatoes, diced
°jalapeño, finely diced 1/2
°bunch of coriander leaves, chopped
°Juice of 1 lime 1/2 tsp.salt
°Sour cream ()
* Methods :
In skillet on medium-high heat, adding olive oil & half onion. Cook it until it starts to soften, then add the ground beef. Cook the meat until it is completely browned, then drain the fat. Adding chili powder, paprika, cumin, crush red pepper, salt & pepper & stirring to combine. Add beans and hot water and stir. Reduce heat to low & simmer while you preparing other ingredients.
To make the pico de gallo, combine the other half of the onion with the tomato, jalapeño pepper, cilantro, lime juice and 1/2 teaspoon salt. Mix it up and set it aside.
To build the nachos, place a layer of tortilla chips on a tray or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup cheddar cheese. Add another layer of fries, another layer of the beef/bean mixture and the Monterey Jack cheese. Add a final thin layer of fries, then a thin layer of beef and beans, then a final layer of cheddar.
Microwave in 45 second increments until cheese is melted and bubbly. (You can also place the tray in a 325 degree oven if it’s heatproof. Just leave it there until the cheese is melted.)
Immediately sprinkle over the diced avocado and plenty of pico de gallo.