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1
In a skillet over medium-high heat, add the olive oil and half the onion.
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2
Cook it until starting to soften, then add the ground beef.
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3
Cook the meat until its totally browned, then drain the fat.
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4
Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine.
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5
Add the beans and hot water and stir.
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6
Reduce the heat to low and simmer while you prepare the other ingredients.
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7
To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt.
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8
Stir it together and set it aside.
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9
To build the nachos, place a layer of tortilla chips on a platter or plate.
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10
Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese.
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11
Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese.
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12
Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.
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13
Microwave in 45 second increments until the cheese is melted and bubbly.
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14
(You may also place the platter into a 325 degree oven if its heatproof.
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15
Just leave it in until the cheese is melted.)
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16
Immediately sprinkle on the diced avocado and plenty of pico de gallo.
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17
Optional: Add dollops of sour cream here and there!
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18
Serve immediately!
