Ingredients:

• 1.25lb ground beef
• 1 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp course ground black pepper
• 1 large bag of tortilla chips (we use HEB store made sea salt chips – the crispier and thicker chips work best)
• 3 c mexican blend shredded cheese 
• 1 15oz can of black beans, drained, rinsed and dried
• optional: guacamole, pico de gallo, sour cream, jalapenos, cilantro

Instructions:

1. Preheat oven to 350 degrees and line a standard size sheet pan with foil (this makes for an easy cleanup). 
2. Combine salt, chili powder, cumin, garlic powder, onion, powder, and pepper in a small bowl. 
3. Cook the ground beef in a skillet over medium heat – crumbling the meat as it cooks and season with the seasoning made in step two. Once the meat is fully cooked, drain the grease and set aside. 
4. Fill the lined sheet pan with tortilla chips, spreading the chips to create a somewhat even layer. Using two cups of the shredded cheese, generously cover the chips. Bake in the oven for five minutes, until the cheese is melted.
5. Once the cheese is melted, remove the sheet pan from the oven and add the ground beef and black beans to the chips. Make sure the beef and beans are evenly distributed, then add the last cup of shredded cheese. Bake in the oven for five more minutes. 
6. Once the nachos have slightly cooled (don’t let them get cold), add your favorite optional toppings to the desired amount. We usually add guacamole and pico de gallo for our favorite combination.