Chili Cheese Nachos

Ingredients

• 1 tbsp vegetable oil
• 1 cup yellow onion – finely chopped
• 3 cloves garlic – minced
• 1 pound ground beef
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 0.25 tsp cayenne pepper
• 2 tbsp tomato paste
• 14.5 ounces canned crushed tomatoes
• 15 ounces canned pinto beans – drained and rinsed
• 10 ounces tortilla chips
• 4 ounces cheddar cheese – shredded
• 4 ounces monterey jack cheese – shredded
• pickled jalapeño – sliced (for serving)
• scallions – sliced (for serving)
• cilantro – chopped (for serving)
• sour cream – for serving

Instructions

1. Warm the vegetable oil in a medium pot over medium heat until shimmering.
2. Add the yellow onion and cook, stirring, until translucent and lightly golden, 5–7 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add the ground beef and cook, breaking it up, until browned with no pink remaining, 5–7 minutes; spoon off excess fat if needed.
5. Season with the kosher salt and black pepper, then stir in the chili powder, ground cumin, dried oregano, and cayenne pepper; cook 30 seconds to bloom the spices.
6. Add the tomato paste and cook, stirring, until it darkens slightly, about 1 minute.
7. Stir in the canned crushed tomatoes and canned pinto beans; bring to a simmer, then reduce heat to medium-low and cook uncovered until thick enough to mound on a spoon, 15–20 minutes, stirring occasionally.
8. Heat the oven to 425°F with a rack in the middle.
9. Spread half of the tortilla chips on a rimmed baking sheet. Spoon half of the hot chili evenly over the chips, then sprinkle with half of the cheddar cheese and half of the monterey jack cheese.
10. Top with the remaining chips, chili, and cheeses to create a second layer.
11. Bake until the cheese is fully melted and the chips’ edges are just beginning to crisp, 5–8 minutes. Let stand 2 minutes.
12. Top with pickled jalapeño, scallions, and cilantro, and add sour cream. Serve immediately.