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1. Heat the oven to 220°C (425°F) and line a large rimmed baking sheet with parchment. Heat the vegetable oil in a large skillet over medium-high heat.
1 tbsp Vegetable oil
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2. Add the ground beef and cook, breaking it up, until well browned, about 6 minutes. Add the onion and cook until softened, about 3 minutes, then stir in the garlic and cook for 30 seconds.
1 lb Ground beef (80/20),
0.5 piece Yellow onion, finely diced,
3 clove Garlic
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3. Stir in the chili powder, cumin, smoked paprika, Mexican oregano, salt and tomato paste, and cook for 1 minute until fragrant. Add the water and simmer for 2 to 3 minutes until the sauce clings to the beef. Remove from the heat.
1 tbsp Chili powder,
1 tsp Ground cumin,
1 tsp Smoked paprika,
0.5 tsp Mexican oregano, dried,
1 tsp Salt,
1 tbsp Tomato paste,
0.2 cup Water
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4. Spread half of the tortilla chips on the baking sheet. Top with half of the beef, black beans, Monterey Jack and cheddar. Repeat with a second layer using the remaining chips, beef, beans and cheeses so more chips are covered.
10 oz Tortilla chips,
1 can Canned black beans, drained and rinsed,
1.5 cup Shredded Monterey Jack cheese,
1.5 cup Shredded sharp cheddar cheese
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5. Scatter the pickled jalapeño slices over the top. Bake for 8 to 10 minutes at 220°C (425°F) until the cheese is fully melted and bubbling at the edges.
0.3 cup Pickled jalapeño slices
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6. Top the hot nachos with the tomatoes, avocado, scallions and cilantro. Drizzle with the crema, squeeze the lime over everything, and serve immediately while the chips are crisp.
2 piece Roma tomatoes, diced,
1 piece Avocado, diced,
3 piece Scallions, sliced,
0.2 cup Fresh cilantro, chopped,
0.3 cup Mexican crema,
1 piece Lime
