|2 tbsp.||chili powder|
|½ tsp.||kosher salt|
|½ tsp.||granulated garlic|
|1 tsp.||ground cumin|
|½ tsp.||dried oregano|
|1/8 tsp.||cayenne pepper or chipotle powder|
|1 tsp.||vegetable oil|
|1 lb.||ground beef (80:20 lean-to-fat ratio)|
|1 can (16 oz.)||refried beans|
|1 bag (12 oz.)||restaurant-style tortilla chips|
|1 pkg (7 oz.)||Borden® Ultimate Nacho Blend Thick Cut Shreds|
|3 cups||shredded lettuce|
|1 can (2.25 oz.)||sliced black olives|
|½ cup||sour cream|
COMBINE the spices (chili powder through cayenne) in a small bowl, set aside.
HEAT the oil in a large skillet over medium heat until it begins to shimmer. Add the ground beef and seasoning mixture to the pan. Use a spoon to break the meat up into crumbles and cook until the meat has cooked through and browned, about 6 minutes. Drain the meat and set aside.
MICROWAVE the refried beans in a microwavable bowl for 2 minutes, stirring every 30 seconds, until hot.
PREHEAT the broiler with the oven rack set to 6-inches beneath it. Line a 10 x 15-inch jelly roll pan with aluminum foil and arrange the about 2/3 of the tortilla chips in a single layer, overlapping them slightly.
TOP the chips with 2/3 of the ground beef mixture. Dollop with 2/3 of the refried beans and sprinkle with 2/3 of the cheese. Top with a layer of the remaining chips and the remaining beef, beans, and cheese.
BROIL for about 3 minutes or until the cheese has fully melted. Watch carefully to make sure the chips don’t burn.
TOP the nachos with the shredded lettuce, salsa, olives, and dollops of sour cream. Serve immediately.