7 Layer Nachos

Instructions

• 1Heat a 12-inch cast iron skillet over high heat. Add the oil and onion and cook, stirring occasionally, for 4 minutes, or until soft and translucent.
• 2Add the ground beef and cook, stirring to break up the meat for 4 minutes, or until cooked through. Add the onion powder, garlic powder, cumin, coriander, paprika, salt and sugar and cook, stirring for 1 minute, or until fragrant.
• 3Add the canned tomatoes and bring to a boil. Reduce the heat to low, simmer, stirring occasionally for 5 minutes, or until reduced slightly.
• 4Transfer the beef mixture to a bowl.
• 5Spread the refried beans over the base of the skillet and top with the beef mixture.
• 6Sprinkle with the jalapeños, two-thirds of the tomatoes and about two-thirds of the cheese.
• 7Insert the wire rack into position 6. Press PHASE COOK, for P1 select AIR FRY/SUPER CONVECTION/400°F/6 minutes and press CONFIRM. For P2 select BROIL/HIGH/3 minutes and press START to preheat.
• 8Once preheated, place the skillet in the oven and cook until the cheese has melted.
• 9Meanwhile, make the guacamole. Place the avocados in a large bowl and mash until almost smooth. Add the lime juice and salt.
• 10Top the nachos with a layer of guacamole followed with a layer of sour cream.
• 11Top with a layer of tortilla chips and sprinkle with the remaining cheese.
• 12Return the skillet to the oven. Select BROIL/MEDIUM/3 minutes and press START. Broil until the cheese has melted and the tortilla chips are lightly browned.
• 13Serve sprinkled with the remaining tomatoes and cilantro.
  Tip: The fat content of tortilla chips varies from brand to brand which can affect the broiling time. Keep a close eye when broiling to avoid overbrowning.