Nachos are a topic of big debate in our household – fake cheese or real; style of tortilla chip; size of the dish… It’s not as though we kick back on the couch eating nachos and drinking beer every night, but on the odd occasion they’re required. Like Oscar night, The Bachelor (don’t smirk), Wimbledon or The World Cup.
But despite our ongoing arguments, my husband and I have managed to come to a consensus. And this is where we’ve landed. Enjoy! —Feed Me Dearly
medium white onion, chopped and divided
can black beans, drained
Salt and pepper to taste
plum tomatoes, seeded and diced
Handful of cilantro, chopped
Juice of 1 lime, divided
bag white corn tortillas (approximately 9oz)
avocado, diced and squeezed with half the lime juice
In a large sautee pan on medium-high heat, add the oil. When hot, add half of the chopped onion and fry for a few minutes, until starting to look translucent.
Add the ground beef, and stir, breaking up the meat until it no longer looks pink.
Add the cumin, chili powder, oregano and salt & pepper, and cook for 1 more minute.
Add the black beans, and mix until heated through. Put to the side.
In a separate small bowl, mix together the tomatoes, cilantro, and the remaining half of the chopped onion. Toss together, add a teaspoon of olive oil, and the juice of the remaining half lime. Add salt and pepper to taste.
In a large heatproof dish, start layering your nachos. I like to do this in 2 layers. Start with half the bag of chips, add half your beef and beans, and a cup of shredded cheddar. Repeat one more time, ending with your cheddar.
Place the dish in the oven, and bake until the cheddar is bubbly, about 5-10 minutes. Keep an eye on it so that your chips don’t over toast.
When the nachos are done, remove them from the oven. Add the salsa you’ve just made, avocado, and sour cream and serve.