Build Your Own Nacho Bar

For the ground beef:

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced white onion and sauté until softened and translucent, about 5 minutes. Add the ground beef and cook until no longer pink. Stir in the minced garlic, 2 teaspoons salt, 2 teaspoons black pepper, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Mix well and cook for another minute or so, then remove from heat and set aside.

For fajita veggies:

Heat 2 tablespoons of olive oil in a large cast iron skillet over high heat. Add the sliced red bell pepper, orange bell pepper, and red onion, along with 1 teaspoon salt and 1 teaspoon black pepper. Sauté until the vegetables are very tender and slightly charred, about 15 minutes. Set aside.

For the homemade chips:

Fill a high-sided pan with about 1/2 an inch of vegetable oil. Heat over medium-high until a wooden utensil bubbles in the oil when stuck in. Carefully drop in some of the quartered tortilla triangles and fry until lightly golden on each side (do not overcrowd). Remove tortilla chips and set onto a paper towel-lined plate, immediately seasoning with kosher salt. Repeat until all chips are done.

To assemble nachos:

Place all prepared nacho ingredients (homemade tortilla chips, cooked ground beef, cooked fajita vegetables, freshly shredded Monterrey jack cheese, heated refried beans, finely diced fresh tomato, sliced fresh jalapeños, drained corn, drained black beans, sour cream, fresh lime wedges, and @goodfoods Chunky Guacamole, Avocado Salsa, Plant Based Buffalo Dip, and Plant Based Queso Dip) out for guests to enjoy, along with any other desired accompaniments.