Mexican Nachos

Ingredients

• ½ white onion, diced 
• ½ pound ground beef
• 1 ½ teaspoons ground cumin
• 1 teaspoon ancho chile powder
• 1 teaspoon salt
• 4 cups corn or flour tortilla chips
• 1 cup canned black beans
• 2 cups shredded Mexican cheese (I used a blend of Monterey Jack, Pepper Jack and cheddar)
• 1 jalapeño, sliced
• 1 ounce cotija cheese, crumbled
• 2 radishes, thinly sliced
• ½ avocado, diced 
• Handful of cilantro, leaves picked

Instructions

1. 1
   Preheat the oven to 300 degrees F. In a medium sauté pan, set over medium heat, add a teaspoon of olive oil. When the oil is hot, add the diced onion and cook until translucent, about 2 to 3 minutes. Add the ground beef and break it up with a wooden spoon. Sprinkle the ground beef with the ground cumin, ancho chile powder and salt; give it a mix and cook until the beef turns browned, about 5 to 7 minutes. Take off the heat and set aside. 
2. 2
   On a oven-proof plate or baking sheet, add one thin layer of chips. Top with a few tablespoons of ground beef, beans and cheese. Add another layer of chips and then repeat with however many layers you like (I did about 3 layers). Transfer to the oven and bake until the cheese is just melty, about 10 minutes. 
3. 3
   Top the nachos with sliced jalapeño, cotija cheese crumbles, radishes, diced avocado and cilantro.