4 ounces cheddar cheese, grated (about 2 cups), plus more for topping
4 ounces of cheese, grated (about 2 cups), plus more for topping
1/4 cup chopped cilantro
1 sliced jalapeño
Optional topics:
Guacamole
Salsa
Sour cream
Canned black olives
Sliced green onions
Shredded lettuce
Corn
Hot sauce
For the spice mix:
2 tablespoons chili powder
1 1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Pinch of cayenne pepper (optional)
Directions
Preheat the oven to 350°F.
Make the taco spice blend: Combine all of the spices (chili powder through cayenne) together in a small bowl.
Make the beef and bean topping
Toast the chips: On a 13x18-inch oven-safe platter or sheet pan, arrange the tortilla chips in a single layer, overlapping them slightly. Toast the chips in the preheated oven for 5 minutes, or just until you begin to smell their aroma.
Top and serve: top the nachos with the pico de gallo, chopped cilantro, jalapeño slices, or any of your preferred toppings. Serve hot.
