7 Layer Nachos

Instructions

• 1

  Heat a 12-inch cast iron skillet over high heat. Add the oil and onion and cook, stirring occasionally, for 4 minutes, or until soft and translucent.

• 2

  Add the ground beef and cook, stirring to break up the meat for 4 minutes, or until cooked through. Add the onion powder, garlic powder, cumin, coriander, paprika, salt and sugar and cook, stirring for 1 minute, or until fragrant.

• 3

  Add the canned tomatoes and bring to a boil. Reduce the heat to low, simmer, stirring occasionally for 5 minutes, or until reduced slightly.

• 4

  Transfer the beef mixture to a bowl.

• 5

  Spread the refried beans over the base of the skillet and top with the beef mixture.

• 6

  Sprinkle with the jalapeños, two-thirds of the tomatoes and about two-thirds of the cheese.

• 7

  Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 400°F, for 6 minutes. Press Confirm for P2 and set the oven to Broil, High, for 3 minutes and press Start to preheat.

• 8

  Once preheated, place the skillet in the oven and cook for 6 minutes in P1. The oven will automatically switch to P2. Cook until the cheese has melted.

• 9

  Meanwhile, make the guacamole. Place the avocados in a large bowl and mash until almost smooth. Add the lime juice and salt.

• 10

  Top the nachos with a layer of guacamole followed with a layer of sour cream.

• 11

  Top with a layer of tortilla chips and sprinkle with the remaining cheese.

• 12

  Return the skillet to the oven. Select Broil, Medium, for 3 minutes and press Start. Broil until the cheese has melted and the tortilla chips are lightly browned.

• 13

  Serve sprinkled with the remaining tomatoes and cilantro.

  Tip: The fat content of tortilla chips varies from brand to brand which can affect the broiling time. Keep a close eye when broiling to avoid overbrowning.