Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1/2 cup beef broth
  • 12 oz thick-cut corn tortilla chips
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 cup sour cream
  • 1 medium avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp pickled jalapeños

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet over medium-high heat.
  2. Add the diced onion and sauté for 3-4 minutes until translucent.
  3. Add the ground beef, breaking it apart with a spatula, and cook until browned and no longer pink.
  4. Drain the excess fat from the skillet to ensure the chips remain crisp.
  5. Stir in the minced garlic and taco seasoning; cook for 1 minute until fragrant.
  6. Pour in the beef broth and simmer for 3-5 minutes until the liquid reduces into a thick glaze. Remove beef from the pan and set aside.
  7. Create a foundation layer in the skillet by adding a layer of corn tortilla chips.
  8. Top the chips with a layer of sharp cheddar and Monterey Jack cheese.
  9. Spread the seasoned beef, drained black beans, and thawed corn evenly over the cheese.
  10. Add another layer of cheese, followed by a final layer of tortilla chips and the remaining cheese.
  11. Place the skillet in the oven and bake/broil until the cheese is fully melted and bubbling.
  12. Remove from oven and garnish with diced avocado, sour cream, chopped cilantro, and pickled jalapeños.