Loaded Nachos with Cheese

Preheat your oven to 400°F (200°C). Lightly oil a large rimmed baking sheet or ovenproof platter.

Heat a large skillet over medium-high heat and add a splash of Oil. Add the chopped Onion and cook until translucent, then add minced Garlic and cook 30 seconds until fragrant.

Add the Ground Beef to the skillet and brown, breaking it up with a spoon. Sprinkle in the Taco Seasoning and pour in a little Water; stir and simmer until the sauce clings to the meat and is nearly dry. Taste and adjust seasoning.

Spread a single layer of Sturdy Tortilla Chips across the prepared sheet. Spoon the seasoned beef evenly over the chips, then scatter drained Black Beans and Corn Kernels on top.

Generously top with shredded Cheddar Cheese and Monterey Jack Cheese, distributing so most chips get a cheesy covering.

Bake in the preheated oven for 8–12 minutes, or until the cheese is fully melted and bubbly and the edges of the chips are just starting to toast.

While the nachos bake, prepare the fresh toppings: chop the Roma Tomato, thinly slice the Scallion, halve or chop the Pickled Jalapeños if needed, slice the Black Olives, and roughly chop the Cilantro.

Remove the nachos from the oven and immediately scatter the tomato, scallion, jalapeños, olives and cilantro across the hot cheese so they adhere.

Finish with dollops of Salsa, Sour Cream and Guacamole as desired. Serve with wedges of Lime to squeeze over the top and pass extra salsa and sour cream on the side.