Loaded Nacho Platter

Ingredients

• 1 lb ground beef (80/20)
• 1 packet (1 oz) taco seasoning
• 2/3 cup water
• 10 oz bag tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 15 oz can black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/4 cup sliced pickled jalapenos
• 1/3 cup sliced black olives
• 1/2 cup sour cream
• 1 avocado, diced, or 1/2 cup guacamole
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat the oven to 400 F and line a large rimmed sheet pan with parchment paper or foil.
2. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, for 6 to 8 minutes until no pink remains and it reaches 160 F internal temperature.
3. Drain excess fat, then stir in the taco seasoning and water; simmer for 3 to 4 minutes until the sauce thickens slightly and coats the meat.
4. Spread the tortilla chips in a single, slightly overlapping layer across the prepared sheet pan.
5. Scatter the seasoned beef evenly over the chips, followed by the black beans, so every chip has some topping nearby.
6. Sprinkle the cheddar and Monterey Jack cheeses evenly over the entire pan, making sure to cover the meat and beans well.
7. Bake for 8 to 10 minutes, until the cheese is fully melted and just beginning to bubble at the edges; watch closely in the last 2 minutes so the chips do not burn.
8. Remove from the oven and immediately scatter the diced tomatoes, jalapenos, and black olives over the hot cheese.
9. Dollop sour cream and diced avocado or guacamole across the top in small spoonfuls.
10. Finish with a sprinkle of fresh cilantro and serve immediately while the cheese is still melted and the chips are crisp.

Nutrition

Calories	430
Protein	19.0 g
Fat	27.0 g
Carbs	30.0 g
Fiber	5.0 g
Sodium	720 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.