Loaded Beef Nachos, Sheet Pan

Method

1. Heat the oven to 425°F with a rack in the upper third. Toss the tomatoes, red onion, lime juice, cilantro and ½ teaspoon salt in a strainer set over a bowl to drain while you cook.
2. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and ½ teaspoon salt, break it into small crumbles, and cook 6 to 7 minutes, until browned with no pink left, then spoon off the excess fat.
3. Add the diced onion and cook 4 minutes, until soft, then stir in the garlic, chili powder, cumin, paprika and tomato paste for 1 minute. Splash in 2 tablespoons water, scrape up the browned bits, and cook until the pan is dry, then fold in the beans.
4. Toss the two cheeses together. On a parchment-lined rimmed sheet pan, spread half the chips, then half the beef mixture and half the cheese, and repeat with the remaining chips, beef and cheese.
5. Bake 8 to 10 minutes, until the cheese is melted and bubbling and the edges of the chips are toasted.
6. Top the hot nachos with the drained pico, pickled jalapeños, thinned sour cream and diced avocado, and serve straight from the pan.

Food safety. Discard nachos left out more than 2 hours (1 hour above 90°F).