Proper Sheet-Pan Nachos

Ingredients

• 1 big bag sturdy tortilla chips
• ¾ lb Ground Beef, cooked with 1 tbsp chili powder + 1 tsp cumin
• 3 cups grated cheese, mixed melty + sharp
• 1 can black beans, drained
• Pickled jalapeños
• After the oven: pico, avocado, sour cream, cilantro, lime

Method

1. The doctrine: ONE layer of chips per pan. Stacked chips hide naked chips; naked chips are a betrayal. Use two pans if needed.
2. Distribute the seasoned Ground Beef and beans chip-by-chip-ish, then bury everything in cheese to the edges.
3. Scatter pickled jalapeños where they'll do the most good.
4. Bake at 425°F (220°C) 8–10 minutes until molten with browned cheese lace at the pan edges.
5. Cold toppings ON after the oven — pico, avocado, sour cream, lime. Serve in the pan, stand back. Every chip loaded is a civil right; defend it.