Cheesy Beef and Veggie Skillet Nachos

Start by heating a large skillet over medium heat. Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spatula as it cooks.

Once the beef is browned, drain any excess fat from the skillet. Stir in 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of garlic powder, mixing well to coat the beef evenly.

Add 1 cup of diced bell peppers and 1 cup of corn to the skillet, cooking for an additional 5 minutes until the veggies are tender.

While the beef and veggies are cooking, preheat your oven to 350°F. In a large baking dish, spread out 8 ounces of tortilla chips in an even layer.

Spoon the beef and veggie mixture over the chips, ensuring even coverage. Sprinkle 2 cups of shredded cheddar cheese over the top of the nachos.

Place the baking dish in the preheated oven and bake for 10 minutes, or until the cheese is melted and bubbly.

Remove the nachos from the oven and let them cool for a few minutes. Top with fresh toppings like diced tomatoes, sliced jalapeños, and chopped cilantro.

Serve with sour cream and guacamole on the side for dipping.