Ingredients:

  • 13 oz sturdy restaurant-style corn tortilla chips
  • 8 oz Sharp Cheddar cheese, freshly grated
  • 8 oz Monterey Jack cheese, freshly grated
  • 1 lb lean ground beef (90/10)
  • 1 tbsp neutral oil
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 15 oz can black beans, rinsed and dried
  • 1/2 cup pico de gallo, drained
  • 1/4 cup fresh cilantro, chopped
  • 1 large jalapeño, thinly sliced
  • 1/2 cup Mexican crema or sour cream
  • 1 lime, cut into wedges

Instructions:

  1. In a large skillet over medium-high heat, add the oil and ground beef. Break into small crumbles and cook until the meat has developed a mahogany-colored sear. Drain excess fat.
  2. Add taco seasoning and water to the beef, simmering for 2–3 minutes until the liquid has reduced and thickened.
  3. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  4. Spread tortilla chips in a single, slightly overlapping layer (the shingle method) to maximize surface area.
  5. Apply a thin 'primer' layer of half the grated cheese directly onto the chips to create a hydrophobic moisture barrier.
  6. Distribute the seasoned beef and dried black beans evenly over the cheese-covered chips.
  7. Top with the remaining grated cheese and bake for 8-10 minutes until the cheese is bubbling and the chips are lightly toasted.
  8. Remove from oven and finish with 'cold' ingredients: pico de gallo, jalapeños, cilantro, and a drizzle of Mexican crema. Serve immediately with lime wedges.