Look­ing for that all-in-one ul­ti­mate dish full of meat, cheese bal­anced out with juicy veg­gies? You need to try out this recipe these loaded na­chos, per­fect for your next lime or at-home movie night! Usu­al­ly, na­cho recipes call for pre-pack­aged taco sea­son­ing but list­ed out the es­sen­tial sea­son­ings you need and most like­ly al­ready have in your pantry. What makes this recipe stand out is the fresh sal­sa top­ping that’s burst­ing with juices from toma­toes, chadon beni, onion and lime that com­plete­ly en­hance every bite of this supreme dish.

In­gre­di­ents

1 large bag of tor­tilla chips

2 cups shred­ded cheese

3 stalks chives minced

1/2 av­o­ca­do

Mex­i­can Beef

1 ta­ble­spoon oil

1/2 pound minced beef (lean)

1 tea­spoon chili pow­der

1 1/2 tea­spoon ground geera cumin

1 tea­spoon gar­lic pow­der

1 tea­spoon onion pow­der

2 tea­spoon salt

1 1/2 tea­spoon black pep­per

2 ta­ble­spoons toma­to paste

2/3 cup canned black beans (drained)

1/2 cup wa­ter

Sal­sa (Pi­co de Gal­lo)

4 medi­um toma­toes (diced)

2 chadon beni leaves (minced)

1/2 red onion (diced)

1 jalapeño pep­per (op­tion­al)

One lime

Salt and pep­per to taste

Di­rec­tions

1) Pre­heat oven to 375°F.

2) In a large pot over medi­um heat, heat oil. Add onion and cook un­til soft for 3 min­utes, then add beef and cook 5 min­utes. Drain ren­dered beef fat from pot.

3) Add all sea­son­ings for the beef and cook for 5-7 min­utes un­til meat de­vel­ops a rich red-or­ange colour and be­gin to slight­ly stick on the pot.

4) Add the black beans and wa­ter to the pot and stir un­til com­bined. Sim­mer for 3 min­utes or un­til ma­jor­i­ty of liq­uid is evap­o­rat­ed.

5) Pre­pare the sal­sa by com­bin­ing toma­toes, chadon beni, red onion, jalapeño pep­per, lime and pinch of salt and pep­per. Place in re­frig­er­a­tor and al­low to mar­i­nate for 10 min­utes be­fore top­ping on na­chos.

6) On a large bak­ing sheet, even­ly spread out one lay­er of tor­tilla chips, make sure chips not to over­crowd the chips. Top with 1/2 of the cheese, beef and half of the chives. Add re­main­ing tor­tilla chips and top with re­main­ing beef, cheese and chives.

7) Bake 8-10 min­utes or un­til cheese is melt­ed and bub­bly.

8) Re­move from the oven and add the sal­sa and mashed av­o­ca­do and serve im­me­di­ate­ly.