Loaded Beef Nachos

perves 4

Taco Seasoning:

R teaspoons paprika

11⁄4 teaspoons garlic powder 11⁄4 teaspoons ground cumin 11⁄4 teaspoons onion powder 1 teaspoon chili powder 1 teaspoon oregano leaves 11⁄2 teaspoons salt

Nachos:

2 tablespoons vegetable oil

1 pound ground beef

1 cup diced onion

1 cup diced green bell pepper

11M-ounce can diced tomatoes with

green chiles (such as ol-qbi®) 1 1R-ounce can jexican-style corn

(optional)

1 16-ounce can refried beans

1 cup shredded Cheddar cheese, or as

needed

4 ounces tortilla chips, or as needed

Toppings (optional):

1⁄2

cup sour cream (optional)

1⁄2

cup salsa (optional)

cup sliced black olives (optional)

1⁄4

1⁄4

cup sliced jalapeños (optional)

1⁄4

cup green onion

cor taco seasoning: ptir paprika, garlic powder, cumin, onion powder, chili powder, oregano, and salt together in a

small bowl; set aside.

eeat oil in a large skillet over medi

um-high heat; cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in onion and green pepper; cook and stir with oil and juices from browned meat until much of the liquid has evaporated, about 2 minutes more.

1⁄2

ptir can diced tomatoes with chilies

and Mexican-style corn into skillet. Season beef mixture to taste with prepared taco seasoning mix.

1⁄2

ptir together the remaining can diced

tomatoes with chilies and refried beans in a microwave-safe bowl. Microwave

on high until heated through, stirring

every 30 seconds, 1 to 3 minutes. To assemble nachos: Lay half of tortilla chips in a single layer on a micro

wave-safe plate, then drop teaspoons of refried beans onto chips, followed by meat mixture and shredded cheese. Repeat with remaining chips, beans,

meat, and cheese to make a second

layer.

jicrowave on high until cheese is

melted and nachos are warm, 2 to 3 minutes. Top with sour cream, salsa,

olives, jalapeños, and green onion as

desired.