1 Tbsp chili powder
1 tsp kosher salt
1 tsp black pepper
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
½ tsp paprika
16 oz. lean ground beef
1 medium yellow onion diced
½ cup water
For the Nachos:
1 16-oz. bag tortilla chips
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup sour cream
2 Tbsp milk
½ cup thinly sliced red onion
1 15-oz. can black beans drained and rinsed
1 medium tomato diced
⅓ cup sliced tamed jalapenos
green onions sliced
fresh cilantro chopped
For the Beef: Using a small bowl, whisk together all spices. Using a large skillet, add ground beef and onions. Place over medium-high heat and cook, stirring occasionally, until meat is fully browned; drain any excess fat from the pan. Add water and half of the Taco Seasoning to the pan; stir until well combined. Increase heat and simmer for 6-8 minutes, or until liquid has mostly evaporated; set beef aside. For the Nachos: Preheat oven to 350°F. Spread chips evenly across a standard 9”x13” baking pan. Sprinkle both cheeses across top of chips. Bake for 6-8 minutes, or until cheese has melted. Meanwhile, make the sauce by whisking together the sour cream, milk and remaining half of the spice mixture from above; set sauce aside. Top chips with ground beef, sliced onions, black beans, tomatoes and jalapenos. Drizzle sauce on top and then garnish with cilantro and/or green onions. Serve immediately.