Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Gluten Free
- 2 cups grated Cheddar
- 2 cups grated Muenster or Monterey Jack or Pepper Jack cheese
- 13-ounce bag tortilla chips
- Your favorite toppings: guacamole, pickled jalapeños, sour cream, salsa, cilantro
- 1 yellow onion
- 2 tablespoons extra virgin olive oil
- 1 pound ground beef (or turkey or chicken)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Hot sauce (such as Tapatio or Cholula), to taste
- 15-ounce can pinto beans, drained and rinsed
Grate the cheeses and combine them in a medium bowl. On a large rimmed sheet pan, spread half of the chips in a single layer.
Set out your toppings.
Chop the onion. In a medium skillet, heat the oil over medium-high heat. Add the onion and cook, stirring often, until softened, 4 to 5 minutes.
Add the beef and cook, breaking it up with your spoon, until it is no longer pink, 4 to 5 minutes. Add the chili powder, cumin, garlic powder, and salt and cook, stirring, for 1 minute. Stir in a few shakes of hot sauce. Add the beans and ½ cup water and cook for 1 to 2 minutes to heat through. Remove from the heat and pour into a large bowl. Stir 1½ cups of the cheese into the meat mixture.
Adjust the oven rack to about 6 inches from the top. Heat the broiler.
Spoon on half of the meat mixture over the chips. Add another layer of chips and meat. Scatter the remaining cheese over the top. Broil until the cheese melts, 1 to 2 minutes.
Serve topped with your favorite toppings.
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