# What You'll Need:
→ Protein
01 - 1/2 lb ground beef (alternatively ground turkey or plant-based mince)
→ Spices
02 - 1 tsp chili powder
03 - 1/2 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
→ Base
09 - 7 oz tortilla chips (about 1 large bag, use certified gluten-free for gluten-free option)
→ Cheese
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
→ Toppings
12 - 1 medium tomato, diced
13 - 1/2 small red onion, finely chopped
14 - 1 small jalapeño, thinly sliced (optional)
15 - 1/4 cup canned black beans, drained and rinsed
16 - 1/4 cup canned sweet corn, drained
17 - 2 tbsp sliced black olives (optional)
18 - 2 tbsp chopped fresh cilantro
→ To Serve
19 - Sour cream, salsa, and guacamole (for serving)
# Step-by-Step Directions:
01 - Set oven temperature to 400°F and line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a skillet over medium-high heat, cook ground beef, breaking into crumbles, until browned and cooked through, about 5 to 6 minutes. Drain excess fat if needed.
03 - Mix in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook an additional minute until aromatic, then remove from heat.
04 - Spread tortilla chips evenly on the prepared baking sheet. Top with cooked beef mixture, followed by black beans and corn.
05 - Evenly distribute shredded cheddar and Monterey Jack cheese over the layered toppings.
06 - Place in the oven and bake uncovered for 8 to 10 minutes, or until the cheese has melted and starts bubbling.
07 - Remove from oven and immediately garnish with diced tomato, red onion, jalapeño slices, black olives, and chopped cilantro.
08 - Serve hot accompanied by sour cream, salsa, and guacamole on the side.
