Prep Time: 10 minutes | Cooking Time: 25 minutes | Yield: 4-6 servings
1 pound organic grass-fed ground beef
8 oz raw organic grass-fed cheddar
2 tbsp Frontier Co-op Mexican Fiesta seasoning
1/2 tbsp sea salt
2 cloves of garlic
2 organic green jalapeños
Toppings of choice, some options are: tomato, avocado, red onion, scallions, olives, sour cream, cilantro, etc.! For a healthier sour cream option, I use grass-fed greek yogurt!
Preheat oven to 425ºF.
First, make the meat. Heat up a skillet on medium-high heat and sauté the ground beef until it is browned and no more pink is visible (~5-7 minutes).
Add in the garlic and cook for another 2-3 minutes.
Now, season the meat with the sea salt and Mexican Fiesta Seasoning.
Add in the refried beans and mix well. Set aside.
On a large lined baking sheet, spread out the tortilla chips evenly for "layer one". Add a scoop of the meat mixture onto each chip (no one likes to grab a chip from the bottom and find there is nothing on it!)
Grate the cheese and sprinkle on the chips and meat until everything is evenly covered (about 1/3 of the cheese).
Repeat steps 6 & 7 until all meat, cheese, and chips have been used up!
Finely slice the jalapeños and place on top of the nacho layers.
Bake for 10-15 minutes or until the cheese is melted.
Once is it finished baking, top with your desired toppings and enjoy hot!