Ingredients:

  • 1 pound (450g) ground beef
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, finely chopped (approx. 1/2 cup, 75g)
  • 1 packet (approx. 1 ounce/28g) taco seasoning, low sodium
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (e.g., Rotel), undrained
  • 8 ounces (225g) tortilla chips (sturdy restaurant-style recommended)
  • 2 cups (225g) shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
  • Optional toppings: sour cream, guacamole, salsa, jalapenos, chopped cilantro, pickled onions

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and onion and cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened. Drain off any excess grease.
  2. Stir in taco seasoning, smoked paprika, and garlic powder. Cook for 1 minute, stirring constantly, until fragrant.
  3. Stir in black beans and diced tomatoes and green chilies. Bring to a simmer and cook for 5 minutes, stirring occasionally, until heated through.
  4. Preheat oven to 350°F (175°C). Spread tortilla chips evenly on a baking sheet. Top with the beef mixture, then sprinkle with shredded cheese.
  5. Bake for 5-7 minutes, or until the cheese is melted and bubbly.
  6. Remove from oven and top with your favorite toppings. Serve immediately.