# What You Need:
→ Base
01 - 7 ounces tortilla chips, plain or lightly salted
→ Cheese
02 - 7 ounces shredded cheddar cheese
03 - 3.5 ounces Monterey Jack cheese, shredded
→ Beans
04 - 5 ounces canned black beans, rinsed and drained
→ Toppings
05 - 2 fresh jalapeños, thinly sliced
06 - 3.5 ounces cherry tomatoes, diced
07 - 1 small red onion, finely chopped
08 - 2 tablespoons fresh cilantro, chopped
09 - 1 ripe avocado, diced
10 - 4 tablespoons sour cream
11 - 4 tablespoons salsa
→ Seasoned Ground Beef
12 - 7 ounces ground beef
13 - 1 teaspoon olive oil
14 - 1 teaspoon chili powder
15 - 1/2 teaspoon ground cumin
16 - Salt and freshly ground black pepper to taste
# Directions:
01 - Heat olive oil in a skillet over medium heat. Add ground beef, chili powder, cumin, salt, and pepper. Cook, breaking up meat with a spatula, until browned and cooked through, approximately 5 to 6 minutes. Remove from heat and set aside.
02 - Set oven to 400°F to ensure proper melting temperature for the cheese topping.
03 - Spread tortilla chips in an even layer across a large ovenproof platter or rimmed baking sheet, ensuring maximum surface coverage for topping distribution.
04 - Distribute black beans evenly over chips, then sprinkle with shredded cheddar and Monterey Jack cheeses. Spoon cooked ground beef over the top if preparing the meat version.
05 - Scatter sliced jalapeños and half of the chopped red onion across the cheese layer for even heat distribution.
06 - Transfer platter to oven and bake for 8 to 10 minutes, or until cheese is completely melted and beginning to bubble around the edges.
07 - Remove from oven. Immediately scatter cherry tomatoes, diced avocado, remaining red onion, and chopped cilantro over the hot nachos.
08 - Place sour cream and salsa in small serving bowls alongside the nachos. Serve while cheese remains melted and chips retain their crisp texture.
