Loaded Nachos

There is a special place in my heart for nachos. All kinds of nachos, as long as there's plenty of ooey gooey cheese and chips. Normally I'm a simple gal- I make plain old melted cheese and chips and I'm a happy camper. But I happened to have some nice produce on hand, so I went for the layered effect. The bottom bits tend to soften a bit, so if there are any leftovers (doubtful) that part can easily be turned into an enchilada casserole for the next day. Don't be afraid to pile it on. Give these a try!

Ingredients:

1 tablespoon vegetable oil

1 pound ground grass fed beef

1 can pinto or chili beans

2 tablespoons cumin

1 tablespoon cayenne pepper

1 cup water 

Salt and pepper

1 small onion chopped

2 1/2 cups grated sharp cheddar or Monterey Jack grated

1 bag of good quality tortilla chips

1 ripe avocado diced

4 Roma tomatoes diced

1 cup cilantro chopped 

Directions:

In a large sauce pan heat up the oil on a medium heat and add half the diced onions, ground beef, all seasonings, and break everything up with a wooden spoon until the meat is cooked through. Add the beans, a cup of water, and stir. 

While those yummy ingredients are mingling on the stove chop all your fresh topping ingredients and grate all the cheese. In a baking pan place one layer of tortilla chips, a handful if cheese, a layer of the beef and bean mixture, and repeat. Heat in the oven at 350 degrees until the cheese is completely melted, about 10 minutes. Dig in while it's hot!