2 tablespoons vegetable oil, plus more for greasing dish
1 1/2 pounds ground beef
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 medium onion, finely diced
4 cloves garlic, minced
One 15-ounce can pinto beans, strained and rinsed
2 cups jarred tomato salsa, plus more for serving
6 cups yellow corn tortilla chips (about 5 ounces), plus more for serving
3 cups shredded Cheddar and Monterey jack blend
Suggested toppings:
1 cup sour cream, stirred well for easy dolloping
1 cup shredded iceberg lettuce
2 plum tomatoes, diced
1/2 avocado, diced
1/4 cup pickled jalapenos, chopped