Ingredients
| 1 12 oz | (340g) | bag tortilla chips* |
| 1 lb | (454g) | lean ground beef |
| 1 tbsp | (15 ml) | canola oil |
| 2 tsp | (10 ml) | chili powder |
| 2 tsp | (10 ml) | ground cumin |
| 1 tsp | (10 ml) | salt |
| 1 tsp | (10 ml) | garlic powder |
| 1/2 tsp | (4 ml) | ground coriander |
| 1/2 tsp | (4 ml) | onion powder |
| 1/2 tsp | (4 ml) | dried oregano |
| 1/2 tsp | (4 ml) | smoked paprika |
| 1/2 cup | (120 ml) | water |
| 1 1/2 cup | (360 ml) | Monterey Jack cheese, shredded |
| 1 1/2 cup | (360 ml) | cheddar, shredded |
| 1/4 cup | (60 ml) | sliced black olives (optional) |
| 1/4 cup | (60 ml) | pickled jalepenos, drained |
| 1 | fresh tomato, diced small | |
| 1 | ripe avocado, diced small | |
| 3 pieces | green onions, sliced | |
| 1/2 cup | (120 ml) | sour cream |
| 1/2 cup | (120 ml) | salsa |
Directions
- Heat the frying pan over medium-high heat and add 1 tbsp (15ml) canola oil. Add the ground beef and stir in the spices and salt, breaking up any large chunks with a wooden spoon. Add ½ cup (120ml ) water and cook for 8-10 minutes. Once the beef is cooked through, drain off any excess fat in a colander.
- Line the sheet pan with parchment paper and lay the tortilla chips in an even layer. Sprinkle half of the cheese blend over the chips, followed by the ground beef, pickled jalapenos and black olives, finishing with the remaining cheese.
- Bake for 10-15 minutes, until all the cheese is melted and starting to brown around the edges. Remove from the oven and top with the diced tomatoes, avocado, green onion and a few small dollops of sour cream and salsa. Alternatively, you could serve the sour cream and salsa on the side for dipping. Serve immediately straight from the pan and enjoy!
Additional tips
- Choose a thicker cut tortilla chip so they hold up to the toppings when cooked
- You could use pre-shredded cheese, but freshly grated melts the best