Super Nacho Platter

Ingredients:

• 1 tablespoon olive oil
• 1 whole yellow onion, diced
• 2 pounds ground beef
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (14.5 ounces) pinto beans, chili beans, or ranch-style beans
• 1/2 cup water
• 1/3 teaspoon Tortilla
• 1 1/2 cups grated cheddar cheese
• Monterey Cheese
• 1 whole tomato, diced
• 1/2 jalapeño, finely diced
• 1 bunch of cilantro leaves, chopped
• Juice of 1 lime
• 1/2 teaspoon salt
• 1 whole avocado
• Sour cream

Methods:

1. In a skillet over medium-high heat, heat olive oil and sauté half of the diced onion until softened. Add ground beef and cook until browned, then drain excess fat. Stir in chili powder, paprika, cumin, crushed red pepper, salt, and pepper. Mix well.
2. Add beans and water to the skillet, stirring to combine. Reduce heat to low and simmer while preparing other ingredients.
3. For the pico de gallo, mix the remaining half of the diced onion with tomato, jalapeño pepper, chopped cilantro, lime juice, and salt. Set aside.
4. To assemble the nachos, arrange a layer of tortilla chips on a tray or plate. Top with a layer of the beef and bean mixture, followed by most of the cheddar cheese. Repeat with another layer of chips, beef and beans, and Monterey Jack cheese. Finish with a final layer of chips, a light layer of beef and beans, and remaining cheddar cheese.
5. Microwave in 45-second intervals until the cheese is melted and bubbly. Alternatively, place the tray in a 325-degree Fahrenheit oven until the cheese is melted.
6. Immediately after heating, sprinkle diced avocado and generous amounts of pico de gallo over the nachos.
7. Serve with sour cream on the side and enjoy!