Blue-Ribbon Beef Nachos

Opening day at Fenway. The kids and I watched the first three innings on the couch with grilled cheese on plates on the rug. Liam had Sean's old hat on, the one too big for him, and he kept pushing it back up his forehead.

The Sox lost. Liam took it harder than any seven-year-old should take a regular season opener. Nora asked if they would win the next one. I said probably. Liam said you don't know that. He's right. I don't.

I planted nothing yet but I bought a packet of basil seeds at the hardware store on Hancock Street. They are sitting on the kitchen windowsill in a little pot waiting for me to do something about them.

Clinic — flu still hanging on in the neighborhood. Three confirmed flu cases Tuesday. A baby with a fever of 103 that came down with Tylenol and time. The baby's mother kissed my hand. I told her not to. She did anyway.

Group Tuesday. We talked about firsts. First spring without him. First baseball season. First Easter coming. Lila said her husband used to make pierogies for Easter. Bernadette said make them anyway. Lila cried. We waited.

Easter is next Sunday. Ma is doing the lamb. I am doing the sides.

Meghan called at 11. She said Brian wants to take Aidan to a Sox game in May. I said do it. She said Aidan is five. I said still. Sean took Liam at three. He didn't watch a single inning. He watched the popcorn man.

Sunday dinner at Ma's. Pork chops, applesauce, mashed potatoes. Dad asked Liam what position he wants to play. Liam said he doesn't know yet. Dad said no rush. He said it kindly. Dad doesn't always remember to be kind.

Saturday pancakes. Burned the first one for Sean. Blueberries for Liam, chocolate chips for Nora. The jersey on the wall — Liam touched the sleeve on his way past. He has started doing that.

Food of the week: turkey chili. Cumin. Lots.

I said turkey chili but the week had other ideas — by Friday I wanted something I could put on a sheet pan, something the kids would eat without negotiating, something that felt like a win when the Sox had already given us a loss. These nachos are exactly that. Liam ate three helpings and didn’t say a word about the game, which might be the highest praise I’ve ever gotten for a recipe.

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 6

Ingredients

1 lb ground beef (85/15)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons tomato paste
1/4 cup water
1 bag (13 oz) sturdy tortilla chips
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes with green chiles, drained
1 jalapeño, thinly sliced
3 green onions, sliced
Sour cream, guacamole, and salsa, for serving

Instructions

Heat the oven. Preheat oven to 400°F. Line a large rimmed baking sheet with foil and lightly coat with cooking spray.
Brown the beef. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until no pink remains, about 7–8 minutes. Drain excess fat.
Season the meat. Add chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper to the beef. Stir in tomato paste and water. Simmer 2–3 minutes until the mixture is thick and fragrant. Remove from heat.
Layer the chips. Spread tortilla chips in a single, slightly overlapping layer across the prepared baking sheet. Try to leave no large gaps.
Add toppings. Scatter the seasoned beef evenly over the chips, followed by the black beans and drained tomatoes. Sprinkle both cheeses over the top in an even layer. Lay jalapeño slices across the surface.
Bake. Transfer to the oven and bake 12–15 minutes, until the cheese is fully melted, bubbling, and just beginning to brown at the edges.
Finish and serve. Remove from oven and immediately scatter green onions over the top. Serve directly from the pan with sour cream, guacamole, and salsa on the side. Eat warm.

Nutrition (per serving)

Blue-Ribbon Beef Nachos — The Week We Watched Baseball on the Rug