Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water
  • 12 oz corn tortilla chips
  • 2 cups reduced-fat shredded sharp cheddar cheese
  • 1 cup reduced-fat shredded Monterey Jack cheese
  • 1 can (15 oz) black beans, rinsed and patted dry
  • 1 small can (100g) diced green chiles
  • 1/2 cup diced red onion
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges
  • 1/2 cup plain Greek yogurt
  • 2 tbsp sliced pickled jalapeños

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until fully cooked.
  2. Drain any excess fat from the pan to prevent soggy chips.
  3. Stir in chili powder, cumin, smoked paprika, salt, and pepper.
  4. Pour in the water and simmer for 2-3 minutes until the liquid reduces to a thick glaze. Remove from heat.
  5. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  6. Spread half of the tortilla chips in an even layer across the pan.
  7. Sprinkle half of the black beans, diced green chiles, cooked beef, and a third of the cheese blend over the first layer of chips.
  8. Add the remaining chips on top, ensuring they cover the edges of the first layer.
  9. Top with the remaining beef, beans, chiles, and the rest of the cheese.
  10. Bake for 7-10 minutes, or until the cheese is bubbling and the edges of the chips are golden brown.
  11. Optionally, turn the broiler on high for the final 60 seconds for a charred finish.
  12. Remove the pan from the oven and let it cool for 2 minutes.
  13. Scatter diced red onion, quartered tomatoes, and chopped cilantro over the top.
  14. Dollop the Greek yogurt in small points across the tray and garnish with pickled jalapeños.
  15. Serve immediately with lime wedges on the side.