This is my third recipe that I will be using the beef fajita meat from La Michoacana meat market. I am actually obsessed! This recipe is soooooo easy and I haven’t met a soul that doesn't like it yet!

Ingredients:

1 1/2 lb beef fajita meat

1 bag of thick tortilla chips (I get mine from the hispanic supermarket)

1 cup fresh shredded cheddar cheese

1 cup fresh shredded Monterey jack cheese

1 tomato (diced)

3 large jalapeno (diced

1/2 red onion (diced)

2 large avocado

3 large limes

Green Onions (thinly sliced, green parts only)

a few scoops Sour cream

a few scoops guacamole

Directions:

Preheat oven to 400. On an outdoor grill, grill the fajita meat. Once fully cooked, cut into bite sized pieces. Arrange 1/2 bag of chips onto large cookie sheet. Cover with the Monterey Jack cheese and half the amount of fajita meat. Add the rest of the chips and cover with the cheddar, rest of the fajita meat and jalapeños. Bake for 10 min. Turn to broil and toast until bubbly and golden, usually takes about 2 min. Watch carefully, the broil option can help you burn your dinner :) Take out and squeeze the juice from a lime all over the top. Sprinkle the tomato, red onion and green onion onto the gooey, gooey cheese mountain. Then, take a big ole scoop of guacamole and sour cream and slap it right smack dab in the middle of the nachos. Finally, DIG IN!