Extreme Nachos

These came together as a sort of accident, since I was looking to do a little something extra to our taco meat since we planned to use it for nachos rather than tacos. They turned out so delicious we've been making them regularly ever since and calling them our "Extreme Nachos".  Yes, of course these are fancier nacho platters around, but the name seems to have stuck in our house. You could easily use the meat in tacos, and it would be great, too!  They are great with salsa on the side, particularly peach salsa. 

Extreme Nachos
Serves 4-6

In a large, low-sided pan over medium heat cook until meat is done:
1/2 Tbsp olive oil
1 Tbsp minced garlic
1/4 - 1/2 sweet onion, finely diced (optional)
3/4 - 1 lb lean ground beef

Add and mix in:
1 Tbsp chili powder
1/2 tsp cumin powder
1/2 tsp salt
3/4 tsp garlic powder
1/4 tsp ground cayenne powder
1 cup water
1 can (540ml/16oz) black beans, drained & rinsed
1/2 - 3/4 cup frozen corn kernels
1/2 cup fresh cilantro, finely diced (Optional)

Bring to a boil over medium-high heat.  Lower heat to low/med-low and simmer, stirring occasionally, 10-15 minutes.  

Serve over corn tortilla chips covered with melted shredded cheddar cheese.  (We pop the tortilla chips w/ cheese in the microwave 20-25 seconds to melt, then top with the meat).  Great with a side of peach salsa!  Yum!

My 7 yr old, Monty, who has been loving this meal - he requests it regularly.