Easy loaded nachos (Print Version)

# Ingredients:

→ Nachos Base

01 - 1 pound ground beef
02 - ½ white onion, finely diced
03 - 1 tablespoon chili powder
04 - 1½ teaspoons garlic powder
05 - 1½ teaspoons ground cumin
06 - ½ teaspoon salt
07 - 1 large bag tortilla chips
08 - 8 ounces Colby Jack cheese, freshly shredded
09 - 1 can (15-ounce) black beans, rinsed and drained
10 - ½ cup homemade pico de gallo
11 - ¼ cup fresh cilantro, roughly chopped
12 - 1 jalapeño, thinly sliced

→ Optional Toppings

13 - Dollops of sour cream
14 - Your favorite salsa
15 - Green onions, sliced
16 - Black olives, sliced
17 - Fresh guacamole

# Instructions:

01 - Get your oven nice and hot at 350°F while you prep everything else.
02 - Grab a large skillet and set it over medium-high heat. Throw in your ground beef and diced onion, breaking it up with a wooden spoon as it cooks. Keep stirring until there's no pink left in the meat. If there's a puddle of fat, drain most of it off. Now sprinkle in your chili powder, garlic powder, cumin, and salt. Let it cook for another 2 minutes while you continue breaking up any chunky bits. The kitchen should be smelling amazing by now!
03 - Spread your tortilla chips in an even layer across a large rimmed baking sheet. Pop them in the oven for about 5 minutes - this quick toast makes them extra crispy and warm, perfect for holding all those toppings.
04 - Take those warm chips and sprinkle about two-thirds of your shredded cheese over them. Next, scatter your seasoned beef mixture and black beans evenly across the top. Finish with the remaining cheese - this double-layer cheese approach ensures maximum meltiness.
05 - Back into the oven they go for about 5 minutes, just until the beef is heated through and the cheese transforms into gooey perfection. Once out, immediately top with fresh pico de gallo, chopped cilantro, and those spicy jalapeño slices.
06 - Bring the whole tray to the table while it's still hot and bubbling. Set out small bowls of the optional toppings so everyone can customize their own plate of nachos exactly how they like them.

# Notes:

01 - Fresh-shredded cheese melts much better than the pre-packaged stuff. Take the extra minute to grate it yourself for that perfect cheese pull.
02 - No sheet pan? No problem! These nachos work just as well in a baking dish, cast-iron skillet, or 9x13 pan.
03 - Keep all your toppings bite-sized to avoid chip breakage disasters.
04 - Line your baking sheet with parchment paper or foil for super easy cleanup.
05 - In a hurry? Substitute 1 tablespoon of taco seasoning for the individual spices.

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