- 1 lb Laura's Lean Ground Beef
- 2 tbsps Avocado oil
- Salt and pepper to taste
- 2 tsps Chili powder
- 2 tsps Granulated garlic
- 1 1/2 tsps Onion powder
- 1 1/2 tsps Ground cumin
- 1 1/4 cup Black beans (drained, rinsed cooked)
- 2 tbsps Adobo sauce
- Corn tortilla chips (about 100, divided)
- 3 1/2 cups Shredded cheddar cheese
- 3 1/2 cups Shredded pepper jack or Monterey Jack cheese
- 1 1/4 cup Fresh tomatoes (diced)
- 2 Jalapeños (sliced)
- Sour cream and chopped cilantro for garnish
*Serving calculations based on 12oz beef products.
For 10oz beef products reduce serving size by 1/4.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 Minutes
Serving size based on 1 cup (242g)
Recipe credit: Shereen Pavlides, host of Cooking with Shereen and cookbook author.
1. Heat one side of the grill over medium-high heat and the other side over medium-low heat.
2. When the grill is fully heated, place a 10-inch cast iron skillet onto the medium-high heated side of the grill and heat the pan, 30 seconds to 1 minute.
3. Add the oil and ground beef. Season with salt and pepper and break up the meat using a wooden spoon. Sauté until half of the meat is browned, about 2 minutes.
4. Add the chili powder, gálick, onion powder, cumin and continue breaking up the meat and toasting the spices until evenly blended with the browned beef, 2 to 3 minutes. Stir in the black beans until warmed through, about 1 minute. Remove from the grill and stir in the adobo sauce until blended. Keep the meat covered to stay moist and warm.
5. Lower the lid of the grill to fully heat it, like an oven.
6. Arrange half of the tortillas onto a parchment lined, rimmed baking sheet, spreading them out evenly. Sprinkle the cheddar cheese evenly over the chips and scatter, half of the ground beef mixture on top. Repeat remaining chips, pepper jack or Monterey Jack cheese and remaining ground beef mixture, creating layers.
7. Season the tomatoes with salt and pepper and scatter them over the chips, along with the jalapeños. Place the sheet pan onto the medium-low heated side of the grill and lower the lid until the cheese melts, 5 - 8 minutes. Cradling the heat over medium-low to low, as needed so the cheese melts evenly. Don’t burn the bottom of the chips! Cut the heat on the side the sheet pan is on, if needed.
8. Remove and evenly add small dollops of sour cream on top and garnish with cilantro, because you’re fancy!