Sheet Pan Nachos

Ingredients

• 12 oz sturdy tortilla chips
• 1 lb ground beef, 85/15
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 cup water
• 1 can black beans, 15 oz, drained and rinsed
• 3 cups shredded Colby Jack
• 1 cup pico de gallo
• 1 avocado, diced
• 1/2 cup sour cream
• 1/3 cup sliced pickled jalapenos
• 1/4 cup chopped cilantro
• 2 scallions, sliced

Before you cook

• Drain and rinse the black beans.
• Shred the cheese and slice the scallions.
• Dice the avocado and chop the cilantro.
• Heat the oven to 400 degrees F.

Steps

1. Brown the ground beef in a skillet over medium-high heat for 7 minutes, breaking it up as it cooks.
2. Pour off all but a thin film of fat from the pan.
3. Add the chili powder, cumin, paprika, garlic powder, salt and water and simmer for 4 minutes, until the beef is coated in a thick glaze.
4. Spread half the tortilla chips across a rimmed sheet pan in an even layer.
5. Scatter half the beef, half the black beans and half the cheese over the chips.
6. Add the remaining chips on top and repeat with the rest of the beef, beans and cheese.
7. Bake for 10 minutes, until every visible edge of cheese has melted and browned in spots.
8. Take the pan out and let it sit for 2 minutes so the cheese sets enough to lift.
9. Spoon on the pico de gallo, avocado, sour cream and pickled jalapenos.
10. Finish with cilantro and scallions and serve straight from the pan.