Ingredients:

  • 12 oz sturdy restaurant-style corn tortilla chips
  • 8 oz sharp Cheddar cheese, freshly grated
  • 8 oz Monterey Jack cheese, freshly grated
  • 1 lb lean ground beef (90/10)
  • 1 tbsp neutral oil
  • 2 tbsp taco seasoning (paprika, cumin, garlic, onion, chili powder)
  • 1/4 cup water
  • 1 cup Roma tomatoes, diced and seeded
  • 1/2 cup red onion, finely minced
  • 1/4 cup fresh cilantro, chopped
  • 1 large jalapeño, thinly sliced
  • 1/2 cup sour cream
  • 1/2 cup guacamole

Instructions:

  1. Preheat the oven. Set your rack to the middle position and heat to 400°F.
  2. Heat 1 tbsp neutral oil in a skillet over medium high heat. Add 1 lb lean ground beef. Cook 5 minutes until no pink remains.
  3. Stir in 2 tbsp taco seasoning and 1/4 cup water. Simmer 3 minutes until liquid evaporates. Note: This prevents the meat from leaking juice onto the chips.
  4. Toast the chips. Spread 12 oz corn tortilla chips on a parchment lined sheet pan. Bake 5 minutes until aromatic.
  5. Build the base. Sprinkle half of the 8 oz Cheddar and 8 oz Monterey Jack over the warm chips.
  6. Add the protein. Evenly distribute the seasoned beef over the first cheese layer.
  7. Final cheese layer. Top with the remaining cheese and the sliced jalapeño.
  8. The big melt. Return to the oven and bake 5-7 minutes until cheese is bubbling and edges sizzle.
  9. Prepare fresh toppings. While the tray is hot, dice 1 cup Roma tomatoes (seeded!) and mince 1/2 cup red onion.
  10. Garnish and serve. Remove from oven. Top with tomatoes, onion, 1/4 cup cilantro, and dollops of 1/2 cup sour cream and 1/2 cup guacamole.