← Nouns Cooking · American

Ingredients

• 1 tbsp Vegetable oil
• 450 g lean minced beef
• 1 Onion, finely chopped
• 1 clove Garlic, minced
• 2 tbsp mild chili powder blend
• 1 tsp Cumin
• ½ tsp Dried oregano
• ½ tsp Salt
• 1 tbsp Tomato purée (paste)
• 60 ml Water
• 300 g sturdy tortilla chips
• 200 g tinned black beans, drained and rinsed
• 300 g cheddar or Monterey Jack, grated
• 2 Jalapeño, thinly sliced
• 2 Tomato, diced
• 3 Spring onion, sliced
• 1 handful fresh coriander (cilantro)
• 120 ml Sour cream
• 1 Avocado, diced
• 1 Lime, cut into wedges

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Heat the oil in a frying pan over medium-high heat and cook the beef and onion for 6–8 min, breaking up the meat, until browned. Drain off the fat.
2. Stir in the garlic, chili powder, cumin, oregano, salt and tomato paste for 1 minute, then add the water and simmer for 1 minute until saucy.
3. Spread half the chips over a large lined baking tray. Top with half the beef, beans and cheese, then repeat with the rest so every chip gets some.
4. Scatter over the jalapeños and bake for 6–8 min, until the cheese is melted and bubbling.
5. Pile on the tomatoes, spring onions, coriander, dollops of sour cream and avocado, and serve on the tray with lime wedges.

Tips

• Two layers beat one big pile: no naked chips at the bottom.
• Corn tortilla chips are naturally gluten-free, but check your chili powder blend.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Taste of Home Spend With Pennies