Texas Nachos

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  Tortilla Chips, Corn, Plain
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  Beans, Refried, Canned
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  Taco Seasoning, Packet (E.G. Old El Paso)(15g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Beef Sirloin, Top(240g)
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  Chicken Breast, Grilled(240g)
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  Cheddar Cheese(120g)
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  Cheese, Pepper Jack(120g)
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  JalapeñO Pepper
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  Salsa, Prepared, Red, Store-Bought
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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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  Yellow Onion
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  Fresh cilantro leaves

Instructions

1. 1Cut the top sirloin steak into bite-sized pieces. Dice the onion and slice the jalapeño peppers into rings. Have the cooked chicken breast cut into bite-sized pieces.
2. 2Heat a large skillet over medium-high heat. Add the steak pieces and cook 4–6 minutes, stirring occasionally, until browned on all sides and internal temperature reaches 160°F. Transfer to a plate.
3. 3In the same skillet, add the refried beans and sprinkle the taco seasoning packet over top. Stir constantly over medium heat for 2–3 minutes until warmed through and well combined.
4. 4Arrange the tortilla chips in a single layer on a large oven-safe platter or sheet pan. Divide evenly into 4 portions on separate serving plates while working, or assemble all at once on one large platter for sharing.
5. 5Distribute the warm refried bean mixture evenly across the chips. Top half the chips with steak pieces and the other half with chicken pieces. Sprinkle the sharp cheddar and pepper jack cheese evenly across all chips.
6. 6Place the platter under a preheated broiler 4–6 inches from the heat source. Broil for 3–4 minutes until the cheese is melted and bubbly and begins to brown slightly at the edges.
7. 7Remove from broiler and immediately top with jalapeño rings, diced onion, salsa, and a dollop of sour cream on each portion.
8. 8Serve immediately while cheese is still warm and melted.