INGREDIENTS

For the spice mix:

• 2 tablespoons chili powder

• 1 1/2 teaspoons kosher salt

• 1 teaspoon granulated garlic

• 1 teaspoon granulated onion

• 1 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1/4 teaspoon black pepper

• Pinch of cayenne pepper (optional)

For the nachos:

• 1 teaspoon vegetable oil

• 1 pound Crossover Beef Blends

• 16 ounces (2 cups) refried beans

• 1/4 cup water

• 5 medium red potatoes

• 4 ounces cheddar cheese, grated (about 2 cups), plus more for topping

• 4 ounces Colby Jack cheese, grated (about 2 cups), plus more for topping

• 1 cup pico de gallo, store-bought or homemade, plus more for topping

• 1/4 cup chopped cilantro

• 1 sliced jalapeño (pickled or fresh)

Optional toppings:

• Guacamole

• Salsa

• Sour cream

• Canned black olives

• Sliced green onions

• Shredded lettuce

• Corn

• Hot sauce

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INSTRUCTIONS

1) Preheat the oven to 350°F.

2) Make the taco spice blend: Combine all of the spices (chili powder through cayenne) together in a small bowl.

3) Make the Crossover Beef Blends and bean topping: Heat the vegetable oil on medium high heat until it begins to shimmer. Add the Crossover Beef Blends to the pan and season it with all of the taco spice blend. As the meat cooks, use a spoon to break the meat up into crumbles.

4) Cook for about 8 minutes until the meat has browned thoroughly (should be 165F) and drain the fat using a colander.

Return the meat to the pan and add the refried beans and the water. Heat the mixture until the beans are smooth and warmed through. Reduce the heat to low and keep the Crossover Beef Blends- bean mixture warm while you prepare the potatoes.

5) Slice the potatoes into ¼-inch-thick rounds. Brush both sides with olive oil and arrange in a single layer on the prepared baking sheet.

6) Season the potatoes with salt and pepper, and roast until they begin to turn golden brown on the base, about 15 to 20 minutes. Flip the potatoes over and roast until they are golden on the other side, 12 to 15 minutes more.

7) Assemble and bake the potatoes: Carefully remove the pan from the oven and top with one half of the shredded cheeses. Allow the heat from the potatoes to melt the cheese slightly before topping the chips with the Crossover Beef Blends and bean mixture.

Sprinkle the remaining cheese over the beef and return the pan to the oven for 5 minutes, or until the cheese has fully melted.

6 Top and serve: Top the nachos with the pico de gallo, chopped cilantro, jalapeño slices, or any of your preferred toppings. Serve hot.

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Adapted from SimplyRecipes.com