Sloppy Joe Nachos

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  Bell Pepper
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  Yellow Onion
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  JalapeñO Pepper
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  Garlic
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  90/10 Ground Beef(454g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  Ketchup(80g)
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  Tomato Paste(15g)
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  Brown sugar(10g)
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  Chili powder(10g)
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  Mustard, Yellow(5g)
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  Garlic powder(5g)
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  Worcestershire Sauce(5g)

  Lea & Perrins is the standard. A little goes a long way.

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  ½ teaspoon sea salt
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  Fritos Scoops corn chips
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  Beans, Black, Canned, Drained
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Green Onion (Scallion)
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  Tomato, Cherry(240g)
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  JalapeñO Pepper

Instructions

1. 1Dice the bell pepper, onion, and jalapeño pepper into small pieces. Mince the fresh garlic. Combine all prepped vegetables in a bowl and set aside.
2. 2Place the ground beef in a large skillet over medium-high heat. Cook, breaking it apart with a wooden spoon, for 8–10 minutes until browned throughout with no pink remaining. Drain off excess fat.
3. 3Add the minced vegetables to the skillet and cook over medium heat for 3–4 minutes, stirring occasionally, until softened and fragrant.
4. 4Stir in the ketchup, tomato paste, brown sugar, chili powder, yellow mustard, garlic powder, and Worcestershire sauce until fully combined. Add ⅓ cup water and bring to a simmer over medium heat.
5. 5Reduce heat to medium-low and cook for 5–7 minutes, stirring occasionally, until the mixture thickens and darkens slightly.
6. 6While the meat sauce simmers, drain and rinse the black beans, then warm them in a small saucepan over medium heat for 2–3 minutes.
7. 7Divide the corn chips evenly among 4 airtight containers while the meat mixture is still hot. Top each portion with the sloppy joe mixture, then the warm black beans. Let cool to room temperature before sealing and refrigerating.
8. 8When ready to serve, top each container's contents with sour cream, sliced green onions, cherry tomatoes, and fresh jalapeño slices.