• Preheat your oven to 350F. Prep a baking sheet by lining it with parchment paper.

For the Pico de Gallo:

• Mix all ingredients (except the salt) in a medium sized bowl. Then add salt to taste.
  3 cups seeded and diced plum tomatoes, ¼ cup diced jalapeño, ⅓ cup chopped cilantro, ½ cup diced sweet onion, Juice from 1 regular-sized lime, Salt to taste
  
• Cover and refrigerate while preparing the rest of the ingredients to allow the flavors to develop.
  

For the Chipotle Cream:

• Put chipotle chilis and sour cream in a blender and blend until well combined (you would still see specks of the chili but the mixture should be smooth). Set aside.
  2 pcs chipotle chilis in adobo sauce, 1 cup sour cream
  

For the Taco Beef:

• Put the ground beef in a skillet on medium heat until it turns brown (approximately 7-8 minutes).
  1 pound lean ground beef
  
• Add kidney beans and cook for another 2 minutes.
  1 cup red kidney beans
  
• Add the taco seasoning and follow the instructions on the package. Set aside.
  1 1-oz package taco seasoning
  

Assembly:

• Mix all your cheese in a bowl.
  2 cups grated cheddar cheese, 2 cups grated mozzarella cheese, 2 cups grated monterey jack cheese
• Assemble your nachos in layers: half your tortilla chips, half your cooked beef, half your mixed cheese and half your black olives. Repeat using the other half of your ingredients.
  1 13-oz bag tortilla chips, 1 cup sliced black olives
  
• Bake for 5 minutes or until the cheese has melted.
  
• Remove from oven and sprinkle with green peppers, avocados, and fresh pico de gallo. Top with jalapeño slices and drizzle with chipotle cream.
  1 regular sized green bell pepper, 1 regular sized avocado, 1 regular sized jalapeño