Ingredients:
- 1 tablespoon olive oil (15 ml)
- 1 pound ground beef (450g)
- 1 medium yellow onion, diced (about 1 cup) (150g)
- 2 cloves garlic, minced (about 2 teaspoons) (5g)
- 1 packet (approx. 1 ounce/28g) taco seasoning (low sodium preferred)
- ½ cup water (120 ml)
- ¼ teaspoon salt (1.5g)
- ¼ teaspoon black pepper (1.5g)
- 1 large bag (approx. 12 ounces/340g) restaurant-style tortilla chips
- 4 cups (approx. 1 pound/450g) shredded cheddar cheese
- 1 cup (approx. 8 ounces/225g) shredded Monterey Jack cheese
- 1 cup (approx. 6 ounces/170g) black beans, rinsed and drained
- 1 cup (approx. 6 ounces/170g) corn kernels (fresh, frozen, or canned)
- 1/2 cup pickled jalapeños, sliced (50g)
- 1 cup (approx. 6 ounces/170g) diced tomatoes
- ½ cup red onion, finely diced (75g)
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped (optional) (15g)
- Sour cream or guacamole, for serving
Instructions:
- Sauté onion and garlic in olive oil until softened. Add ground beef and cook, breaking it up, until browned. Drain any excess fat.
- Stir in taco seasoning, water, salt, and pepper. Simmer until the liquid is absorbed and the beef is flavourful (about 5-7 minutes).
- Preheat oven to 350°F (175°C).
- Arrange a single layer of tortilla chips on the baking sheet. Sprinkle evenly with half of the cheddar and Monterey Jack cheese, followed by half the seasoned ground beef, black beans, and corn.
- Repeat the layering process with the remaining chips, cheese, ground beef, black beans, and corn.
- Bake in the preheated oven until the cheese is melted and bubbly (about 8-10 minutes). Watch carefully to prevent burning!
- Remove from oven and top with diced tomatoes, red onion, jalapeños, avocado, and cilantro (if using).
- Serve hot with sour cream or guacamole on the side.