Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 tbsp taco seasoning
  • 1/2 cup beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup chunky salsa
  • 3 cups crushed corn tortilla chips
  • 3 cups shredded cheddar and monterey jack cheese
  • 1/2 cup sour cream
  • 1 cup shredded iceberg lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced jalapeños
  • 1 ripe avocado, sliced or cubed
  • Fresh cilantro for garnish

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until translucent, then stir in minced garlic for 30 seconds.
  2. Add the ground beef to the pan and cook, breaking it apart with a spatula, until mahogany-colored and no pink remains. Drain excess grease.
  3. Stir in the taco seasoning, beef broth, black beans, and salsa. Simmer for 5-7 minutes until the liquid is reduced by half and the mixture is thick.
  4. Preheat oven to 375°F (190°C). Spread the crushed tortilla chips evenly across the bottom of a 9x13 inch baking dish.
  5. Create a cheese barrier by placing a layer of shredded cheese directly on the tortilla chips.
  6. Spread the seasoned beef mixture evenly over the cheese layer.
  7. Top the beef with the remaining shredded cheese and a layer of sour cream.
  8. Bake for 20 minutes until the cheese is bubbly and gold-brown.
  9. Garnish with shredded iceberg lettuce, diced tomatoes, sliced jalapeños, sliced avocado, and fresh cilantro.