Memorial Day Nachos

Ultimate truths are very simple: children are the future, all you need is love, nachos are fraking AWESOME! If you’re the guy who brings the nachos, you’re the guy who everybody likes. Take these to a Memorial Day barbecue and upstage the host with this yummy hors d'oeuvre. Or just eat the whole thing in one sitting like I did. Ugh…

For the guacamole:

1 ripe avocado

2 Roma tomatoes

1/4 of an onion

1 garlic clove

1 teaspoon minced cilantro

1/2 lemon for juice

Salt and pepper

For the beans:

1 can pinto beans

1 tablespoon hot sauce

Salt and pepper

For the meat:

1/2 lb ground beef

2 teaspoons each ground cumin, chile powder, paprika, and dried oregano

Salt and pepper

1 pound bag of tortilla chips

1 cup each shredded Monterrey jack and sharp cheddar cheese

1/2 cup sour cream

Drain and rinse the beans and heat them with the hot sauce in a small sauce pan over a small flame. Brown the meat with the spices over medium heat and drain the fat off. Should take about five minutes. Combine cilantro, lemon juice, chopped 1/4 of an onion, rough chopped tomatoes, minced garlic clove, and flesh of avocado and smash with a fork until fully incorporated.

Line a sheet pan with aluminum foil for easy clean up. Place half the chips on the foil scattered evenly. Taste and season the beans and spread half of them over the chips. Same thing with the beef and half the cheese. Put a layer of chips on top of the cheese and repeat. Heat under broiler for five to seven minutes. Dollop with sour cream and guacamole.