Beef And Bean Nachos

• 2 tablespoons vegetable oil
• 1 medium white onion, chopped and divided
• 1/2 pound ground beef
• 1 tablespoon ground cumin
• 1/2 tablespoon chili powder
• 1 teaspoon of oregano
• 1 can black beans, drained
• Salt and pepper to taste
• 2 plum tomatoes, seeded and diced
• Handful of cilantro, chopped
• 1 teaspoon olive oil
• Juice of 1 lime, divided
• 1 bag white corn tortillas (approximately 9oz)
• 2 cups shredded cheddar
• 1 avocado, diced and squeezed with half the lime juice
• 2-3 tablespoons of sour cream

1. Preheat oven to 350 degrees.
2. In a large sautee pan on medium-high heat, add the oil. When hot, add half of the chopped onion and fry for a few minutes, until starting to look translucent.
3. Add the ground beef, and stir, breaking up the meat until it no longer looks pink.
4. Add the cumin, chili powder, oregano and salt & pepper, and cook for 1 more minute.
5. Add the black beans, and mix until heated through. Put to the side.
6. In a separate small bowl, mix together the tomatoes, cilantro, and the remaining half of the chopped onion. Toss together, add a teaspoon of olive oil, and the juice of the remaining half lime. Add salt and pepper to taste.
7. In a large heatproof dish, start layering your nachos. I like to do this in 2 layers. Start with half the bag of chips, add half your beef and beans, and a cup of shredded cheddar. Repeat one more time, ending with your cheddar.
8. Place the dish in the oven, and bake until the cheddar is bubbly, about 5-10 minutes. Keep an eye on it so that your chips don't over toast.
9. When the nachos are done, remove them from the oven. Add the salsa you've just made, avocado, and sour cream and serve.

vegetable oil, white onion, ground beef, ground cumin, chili powder, oregano, black beans, salt, tomatoes, handful of cilantro, olive oil, lime, white corn tortillas, cheddar, avocado, sour cream

Taken from food52.com/recipes/29484-beef-and-bean-nachos (may not work)