Ingredients
Equipment
Method
- Preheat your oven to 400ºF. Line a large baking sheet with parchment paper and set it aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, tomato paste, chili powder, ground cumin, salt, garlic powder, onion powder, paprika, and dried oregano.
- Use a wooden spoon to break up the meat into smaller chunks. Cook, stirring occasionally, for 6-8 minutes, until the beef is browned.
- Layer half of the tortilla chips on the prepared baking sheet. Top with half of the ground beef, half of the shredded cheese, half of the black beans, and half of the yellow corn.
- Repeat to create a top layer with the remaining ingredients.
- Bake in the oven for 4-6 minutes, until the cheese has just melted.
- Top with your desired toppings like tomatoes, pickled jalapeños, sour cream, red onions, cilantro, and avocado. Serve immediately.
Nutrition
Notes
Make it vegetarian: Replace the beef with plant-based meat crumbles or soy chorizo. You could also double the amount of black beans.
Tortilla chips: Use a thick and sturdy tortilla chip and avoid thin and “restaurant-style” chips if possible so they don’t break and get soggy.
Shredded cheese: Any shredded melty cheese works. I used a Mexican-blend cheese, but Monterey Jack, mozzarella, cheddar, or pepper jack are great.
Storing leftovers: Store in an airtight container in the fridge or on the same sheet pan covered with foil. Just be sure to remove any toppings beforehand so the chips don’t get super soggy.
Reheating leftovers: Reheat in the oven the same way you baked them – about 6 minutes at 400ºF or until they’re heated through and the cheese is melty again. Then top with fresh toppings.