whole yellow onion, diced2 lb.
ground beef1/2 tsp.
chili powder1/2 tsp.
crushed red pepper1/2 tsp.
can (14.5-ounce) pinto beans, chili beans, or ranch style beans1/2 c.
Tortilla chips1 1/2 c.
grated cheddar cheese1 1/2 c.
Monterey Jack cheese6
whole Roma tomatoes, diced1
whole jalapeño, diced finely1/2
bunch cilantro leaves, chopped
Juice of 1 lime1/2 tsp.
whole avocado, pitted and diced
Sour cream (optional)
In a skillet over medium-high hotness, add the olive oil and a large portion of the onion. Cook it until beginning to mellow, then add the ground meat. Cook the meat until it’s completely sautéed, then channel the fat. Add the bean stew powder, paprika, cumin, squashed red pepper, salt, and pepper and mix to join. Add the beans and boiling water and mix. Lessen the hotness to low and stew while you set up different fixings.
To make the pico de gallo, consolidate the other portion of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Mix it together and put it away.
To fabricate the nachos, put a layer of tortilla chips on a platter or plate. Top with a layer of the meat/bean combination, then, at that point, everything except 1/4 cup of the cheddar. Add one more layer of chips, one more layer of the meat/bean combination, and the Monterey Jack cheddar. Add a last little layer of chips, then, at that point, a little layer of hamburger and beans, then, at that point, a last sprinkling of cheddar.
Microwave in 45 second additions until the cheddar is softened and effervescent. (You may likewise put the platter into a 325 degree stove on the off chance that it’s heatproof. Simply leave it in until the cheddar is softened.)
Quickly sprinkle on the diced avocado and a lot of pico de gallo.
Discretionary: Add touches of acrid cream to a great extent!