BEEF AND BEAN LAYERED NACHOS

Beef and Bean Layered Nachos image

Provided by Chef mariajane

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 tablespoons canola oil
1 medium yellow onion, diced
6 garlic cloves
1 lb ground beef
1 teaspoon paprika
1 teaspoon chili powder
2 teaspoons dried oregano
1 (398 ml) can black beans
1 (500 g) bag tortilla chips
3 cups tex-mex cheese, shredded
6 scallions, chopped
3 medium tomatoes, cored and diced
1 (398 ml) can pitted black olives, sliced
1/4 cup canned jalapeno slices (jarred)
3 avocados, pitted and skinned
1 lemon, juice of
1/4 cup olive oil
3 tablespoons sour cream
salt & fresh ground pepper
1/4 cup fresh cilantro, fresh

Steps:

Heat oven to 350°F.
In a large sauté pan over medium-high heat, heat oil. Add onion, then sauté until onion is translucent, about 5 minutes. Add garlic, beef, paprika, chili powder and oregano. Sauté for about 7 minutes, then add beans and set aside.
On a rimmed baking sheet, arrange half of the tortilla chips in a single layer. Top with half each of the cheese, scallions, tomatoes, olives, jalapenos, and beef mixture. Top with a second layer of tortilla chips, then repeat layering with remaining topping ingredients.
Bake for 10 minutes or until cheese has melted.
Meanwhile, in a medium bow, combine avocados, lemon juice, olive oil and sour cream. Use a potato masher to mash ingredients until chunky smooth. Season with salt and pepper.
When nachos are done sprinkle with cilantro , then serve guacamole.