1 Tbsp. extra-virgin olive oil
1 large onion (chopped)
450 g ground beef
2 garlic cloves (minced)
1 Tbsp. taco seasoning
1 can beans (refried)
¼ cup of water
1 large bag tortilla chips
2 cups cheddar (shredded)
1/2 cup pickled jalapeños
1 can black beans (drained)
1 avocado (diced)
1 large tomato (diced)
1/4 cup green onions (thinly sliced)
1/4 cup fresh cilantro leaves (optional)
Sour cream (for drizzling)
Hot sauce (for drizzling)
Preheat oven to 425ºC and line a large baking sheet with foil. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add ground beef and cook until no longer pink, 6 minutes more. Drain fat.
Add garlic and taco seasoning and season with salt. Cook until meat is well browned and slightly crispy, 5 minutes more. Add refried beans and water to skillet and stir until combined.
Add half the tortilla chips and top with beef-bean mixture, half the cheese, half the black beans, and half the pickled jalapeños. Repeat one more layer.
Bake until cheese is melty, 15 minutes.
Scatter with tomato, avocado, and green onions. Drizzle with sour cream and hot sauce and devour.
Cooking time: 35min.
Pairs well with Survivor Chenin Blanc.