Sheet-Pan Nachos

Brown ground beef in a skillet over medium-high heat, breaking it up, until no pink remains (71 C). Drain the fat, then stir in chili powder, cumin, garlic powder, salt and water and simmer 3 minutes until saucy.

Heat the oven to 200 C and line a large sheet pan with foil. Spread half of tortilla chips, then half of taco beef, black beans, cheddar and monterey jack. Repeat with the rest so every chip gets some.

Bake layered nachos until the cheese is melted and bubbling and the chip edges are lightly toasted.

Top baked nachos at once with tomatoes, jalapeno, spoonfuls of sour cream, avocado, cilantro and scallions. Serve straight from the pan.