Oven-Baked Nachos

INGREDIENTS

• tortilla chips large bags (13oz. bag)
• 1 lb lean ground beef
• 2 tablespoons taco seasoning
• 1 can black beans, drained
• 1 orange pepper, diced
• 1 red onion, diced small
• 1 cup cherry tomatoes, sliced
• corn kernels from 2 ears
• 1 can black olives, sliced
• 1 can green olives, sliced
• 4 scallions, chopped
• 2 jalapeños, thinly sliced
• 2 cups Monterey Jack cheese
• 2 cups cheddar cheese
• 1 cup sour cream
• lime juice from 2 limes
• 1 teaspoon kosher salt
• 1 avocado, chopped
• 2 tablespoons cilantro, chopped

INSTRUCTIONS

1. 1 Preheat oven to 350°F.
2. 2 Place sour cream, lime juice and salt in a small bowl. Stir together before transferring into a squeeze bottle. Refrigerate until use.
3. 3 Place a medium-sized skillet on stovetop on medium-high heat. Add the beef, breaking it up as it cooks. When the beef loses its pink colour, stir in the taco seasoning and cook for an additional minute. Transfer to a paper towel-lined strainer to remove excess fat.
4. 4 To create a collar around the inside of a 10-inch spring-form pan, cut a length of parchment paper that wraps right around the inside and rises two inches above the top. Sprinkle a handful of the chips into the pan, spreading them out evenly. Add a handful of meat, followed by a small handful of the vegetables. End by sprinkling with 1 cup of the Monterey Jack cheese. Repeat this process three more times, alternating which cheese you use. Crush any remaining chips and sprinkle on the top, along with any remaining meat and veggies.
5. 5 Transfer to oven and bake for 30 minutes or until the cheese is melted. Remove pan from oven placing it onto a large round plate. Using oven mitts, carefully pop the springform and gently lift the ring up and away from the nachos. Peel away and discard the parchment paper. Squeeze the sour cream back and forth across the top along with a sprinkle of avocado and cilantro. Serve immediately.