Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 12 oz corn tortilla chips
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup cherry tomatoes, diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup pickled jalapeños, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Add the ground beef, breaking it apart with a spatula, and cook until browned and sizzling.
  2. Stir in the taco seasoning and water. Simmer for 3-5 minutes until the liquid reduces to a thick, glossy glaze that clings to the meat. Note: Don't let it dry out completely or the beef will be grainy.
  3. Line a large rimmed baking sheet with parchment paper. Spread half of the tortilla chips in an even layer across the bottom.
  4. Sprinkle with half of the combined Monterey Jack and Cheddar cheeses.
  5. Top the cheese layer with the seasoned beef, spreading it evenly to the edges.
  6. Top the beef layer with the remaining chips and the final layer of cheese. Note: This sandwich method is what prevents the bottom chips from getting soggy.
  7. Place the pan in a preheated oven at 400°F (200°C) for 7-10 minutes until the cheese is bubbling and molten.
  8. Optionally, broil for 60 seconds until a few brown, charred spots appear on the cheese.
  9. Remove from the oven and immediately scatter diced tomatoes, minced red onion, and pickled jalapeños across the top.
  10. Garnish with chopped cilantro and serve with lime wedges on the side.