THE EASIEST NACHOS

Prep time: 15 minutesCook time: 15 minutes yield: Serves 6

INGREDIENTS:

FOR THE SPICE MIX:

2 tablespoons chili powder
2 1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Pinch of cayenne pepper (optional)

FOR THE NACHOS:

1 teaspoon vegetable oil
1 pound ground beef (80:20 lean-to-fat ratio)
16 ounces (2 cups) refried beans, canned or homemade
1/4 cup water
4 ounces cheddar cheese, grated (about 2 cups), plus more for topping
4 ounces Colby Jack cheese, grated (about 2 cups), plus more for topping

1 cup pico de gallo, store-bought or homemade, plus more for topping
1/4 cup chopped cilantro
1 sliced jalapeño (pickled or fresh)

OPTIONAL TOPPINGS:

Guacamole
Salsa
Sour cream
Canned black olives
Sliced green onions
Shredded lettuce
Corn
Hot sauce

DIRECTIONS:

1 Preheat the oven to 350°F.

2 Make the taco spice blend: Combine all of the spices (chili powder through cayenne) together in a small bowl.

3 Make the beef and bean topping: Heat the vegetable oil on medium-high heat until it begins to shimmer. Add the ground beef to the pan and season it with all of the taco spice blends. As the meat cooks, use a spoon to break the meat up into crumbles.
Cook for about 8 minutes until the meat has browned and drained the fat using a colander.

Return the meat to the pan and add the refried beans and the water. Heat the mixture until the beans are smooth and warmed through. Reduce the heat to low and keep the beef-bean mixture warm while you prepare the chips …