Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp avocado oil
  • 2 tbsp taco seasoning
  • 0.25 cup bone broth
  • 10 oz thick-cut tortilla chips
  • 2 cups sharp white cheddar cheese, freshly grated
  • 1 cup pepper jack cheese, freshly grated
  • 1 cup pico de gallo
  • 1 large avocado, diced
  • 0.5 cup plain Greek yogurt
  • 0.25 cup pickled jalapeños
  • 0.5 cup sliced radishes

Instructions:

  1. Heat avocado oil in a large cast iron skillet over medium-high heat. Add the ground beef, breaking it into large chunks to allow for a deep sear and Maillard reaction.
  2. Once the beef is mahogany-colored, add the taco seasoning and bone broth. Simmer for 3-5 minutes until the liquid reduces and coats the meat.
  3. Preheat oven to 400°F (200°C). Arrange tortilla chips in an even layer on a large rimmed sheet pan.
  4. Apply the 'Cheese Barrier' by sprinkling 1/2 cup of the cheese directly onto the chips before adding meat. This creates a hydrophobic seal to prevent sogginess.
  5. Distribute the seasoned beef over the chips, then top with the remaining cheddar and pepper jack cheese.
  6. Bake for 5-7 minutes until the cheese is completely melted and bubbly.
  7. Remove from oven and top with fresh pico de gallo, diced avocado, dollops of Greek yogurt, pickled jalapeños, and sliced radishes.