Soy Free Gluten Free Nachos Supreme

Total time40 min

Prep time20 min

Cook time20 min

4.6

(8)

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Ingredients

4 servings

For the nachos

10 oz corn tortilla chips
1 lb ground beef (80/20)
1 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 tbsp water
1 can (15 oz) black beans, drained and rinsed
2 cups shredded cheddar cheese
1 cup shredded monterey jack cheese
1 jalapeño, thinly sliced

For the pico de gallo

2 roma tomatoes, diced
¼ cup red onion, finely diced
2 tbsp fresh cilantro, chopped
1 tbsp fresh lime juice
salt and pepper to taste

For the guacamole

2 ripe avocados
1 tbsp fresh lime juice
¼ tsp salt

For serving

½ cup sour cream
2 tbsp pickled jalapeño slices (optional)
2 tbsp fresh cilantro, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2
Make the pico de gallo: combine the diced tomatoes, red onion, cilantro, and 1 tbsp lime juice in a bowl. Season with salt and pepper to taste, stir to combine, and set aside.

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