Gluten-Free Loaded Nachos Bowl with Corn Chips

Ingredients

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• 1 lb lean ground beef
• 1 tsp chili powder Shop
• 1 tsp ground cumin Shop
• 1/2 tsp smoked paprika Shop
• 1/2 tsp garlic powder Shop
• 3/4 tsp salt, divided
• 1/3 cup water
• 1 can (15 oz) black beans, drained and rinsed Shop
• 1 can (12 oz) evaporated milk Shop
• 2 tsp cornstarch Shop
• 2 cups shredded sharp cheddar or Monterey Jack, from a block
• 8 oz corn tortilla chips Shop
• 1 cup pico de gallo (tomato, onion, cilantro, lime)
• 1 cup guacamole or diced avocado
• 1/2 cup sour cream
• 1/4 cup pickled jalapeño slices

Instructions

1. 1 Brown the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it up, until no pink remains and it reaches 160°F (71°C). Pour off the fat.
2. 2 Stir in the chili powder, cumin, paprika, garlic powder, 1/2 tsp salt and water and simmer for 2-3 minutes, until saucy. Stir in the black beans to warm through.
3. 3 For the cheese sauce, whisk the evaporated milk and cornstarch in a saucepan and bring to a simmer over medium heat, whisking, until slightly thickened.
4. 4 Lower the heat and stir in the cheese a handful at a time until smooth. Season with the remaining salt and keep warm over very low heat.
5. 5 Divide the chips among 4 wide bowls. Top with the beef and beans and pour the cheese sauce over.
6. 6 Finish with pico de gallo, guacamole, sour cream and jalapeños. Serve right away while the chips are crisp.

Tips & Notes

• Shred the cheese from a block for the nacho cheese sauce. It melts smoother than pre-shredded cheese, which is coated to stop clumping.
• Season the beef with single spices instead of a packet mix. Many seasoning packets include fillers and starches of uncertain origin.
• Assemble the nachos bowls just before eating. Corn chips soften quickly under hot toppings.

Common questions