LOADED NACHOS

Serves:

8-10 (makes 16 cups)

■ 2 tbsp (30 mL) neutral oil, such as vegetable

■ 8 oz (226 g) ground beef, preferably lean

■ 1/2 tsp (2.5 mL) ground cumin

■ 1/2 tsp (2.5 mL) chili powder

■ 1/2 tsp (2.5 mL) onion powder

■ 1/2 tsp (2.5 mL) garlic powder

■ 1/2 tsp (2.5 mL) dried oregano

■ 1/4 tsp (1 mL) fine salt, plus more as needed

■ 2 tbsp (30 mL) tomato paste

■ 2 cups (500 mL) salsa, homemade or store-bought, divided

■ 1 (15.5-oz/ 458 mL) can pinto beans, preferably no-salt-added

■ 12 oz (340 g) tortilla chips, preferably lightly salted

■ 8 oz (226 g) Monterey Jack cheese, shredded (2 cups/500 mL)

■ 8 oz (226 g) colby or cheddar cheese, shredded (2 cups/500 mL)

■ 1 cup (250 mL) shredded iceberg lettuce (optional)

■ 1/4 cup (60 mL) pickled jalapenos (optional)

■ 1/4 cup (60 mL) chopped fresh cilantro (optional)

■ 1/4 cup (60 mL) sour cream (optional)

■ 1 ripe avocado, halved, pitted and sliced (optional)

■ hot sauce (optional)

1. Position a rack in the middle of the oven and preheat to 400 F (205 C). Line a large sheet pan with foil, if desired.

2. In a large skillet over medium-high heat, heat the oil until it shimmers. Add the beef and break it up into bits. Stir in the cumin, chili powder, onion powder, garlic powder, dried oregano and salt, continuing to break the meat up as it cooks until it is no longer pink, about 8 minutes. Stir in the tomato paste, allowing it to melt into the meat mixture. Stir in 1 cup (250 mL) of the salsa and let it simmer for 2 minutes. Finally, stir in the beans and their liquid. Taste, and season with additional salt, if desired. Cook until the beans are heated through, another 2-3 minutes. Remove from the heat.

3. Spread half of the chips on the prepared sheet pan, tucking any broken chips into open spaces so you can't see the bottom of the pan. Spoon half of the meat-bean mixture evenly over the chips and top with half of the shredded cheese. Repeat with the remaining chips, meat-bean mixture and cheese to create another layer, distributing the ingredients as evenly as possible.

4. Bake for 5-10 minutes, or until the cheese is melted and the chips are heated through. 5. Garnish the top with the remaining salsa, as well as the lettuce, pickled jalapenos, cilantro, dollops of sour cream, slices of avocado and a drizzle of hot sauce, if using. Serve immediately.

Variations: To make these vegan, use a plant-based ground meat substitute or skip the meat and double the beans, and use plantbased cheese and sour cream. In place of ground beef, use ground pork or turkey. Instead of pinto beans, try black beans or kidney beans. The iceberg lettuce is meant to give these nachos a cool crunch. Thinly sliced cabbage would be an excellent swap.

Storage: The nachos are best right after they're made, but leftovers can be refrigerated for up to 2 days. Reheat in a 350 F (175 C) oven, without toppings, until warmed through, but keep in mind the chips will not be as crispy.