Loaded Nachos

1 tblsp. olive oil
2 yellow onion, diced
2 lb. ground beef
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. cumin
1/4 tsp. crushed red pepper
1/2 tsp. salt
1/2 tsp. pepper
1 (14 oz.) can pinto beans, chili beans, or Ranch-Style beans
1/2 cup hot water
tortilla chips
1 1/2 cup grated cheddar cheese
1 1/2 cup monterey jack cheese
6 roma tomatoes, diced
1 jalapeno, finely diced
1/2 bunch cilantro leaves, chopped
juice of 1 lime
1/2 tsp. salt
1 whole avocado, pitted and diced
sour cream (optional)

In a skillet over medium-high heat, add the olive oil and half the onion; cook until onions start to soften.  Add meat and cook until totally browned; drain.  Add chili powder, paprika, cumin, crushed red pepper, salt, and pepper; stir to combine.  Add beans and hot water and stir.  Reduce heat to low and simmer while you prepare other ingredients.

To make pico de gallo:  combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 tsp salt.  Stir together and set aside.

To build nachos, place a layer of tortilla chips on a platter or plate.  Top with a layer of beef/bean mixture, then all but 1/4 cup of the cheddar cheese.  Add another layer of chips, another layer of the beef/bean mixture, and monterey jack cheese.  Add a final small layer of chips, then a small layer of beef/bean mixture, and a final sprinkling of cheese.

Microwave in 45 second increments until the cheese is melted and bubbly.  (You may also place the platter into a 325F oven just until the cheese is melted.)

Immediately sprinkle on the diced avocado and plenty of pico de gallo.

Optional:  Add dollops of sour cream here and there!

Serve immediately.

From the kitchen of Ree Drummond.
The Pioneer Woman
Photo credits:  Ree Drummond
Serves 8