Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 1 large yellow onion (200g), finely diced
  • 2 cloves garlic, minced
  • 2 tbsp homemade taco seasoning (chili powder, cumin, smoked paprika, garlic powder, salt, pepper)
  • 0.25 cup beef bone broth
  • 4 cups thick-cut tortilla chips
  • 15 oz canned black beans, rinsed and dried
  • 1 cup chunky medium salsa
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Monterey Jack cheese, freshly grated
  • 1 cup shredded iceberg lettuce
  • 0.5 cup Roma tomatoes, deseeded and diced
  • 0.25 cup pickled jalapeños
  • 0.5 cup sour cream

Instructions:

  1. Preheat your oven to 375°F (190°C). Set a 12-inch skillet over medium-high heat.
  2. Add the ground beef to the hot skillet. Do not stir for 3 minutes to allow for a deep Maillard sear. Break up the meat and add diced onions, cooking until the onion is translucent and beef is mahogany brown.
  3. Add minced garlic and taco seasoning. Deglaze the pan with beef bone broth, scraping up any browned bits from the bottom. Stir in the black beans and salsa.
  4. In a 9x13 inch baking dish, create an even layer of tortilla chips. Pour the beef mixture over the chips.
  5. Combine the grated cheddar and Monterey Jack. Spread the cheese evenly over the beef layer.
  6. Bake for 10-12 minutes until the cheese is fully emulsified and velvety. Remove from the oven.
  7. Top with shredded lettuce, diced tomatoes, pickled jalapeños, and dollops of sour cream before serving immediately.