Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Prepare the pico: In a bowl combine 1 pint cherry tomatoes (chopped), 1/4 red onion (diced), 3 tablespoons chopped fresh cilantro, 1/2 lime (juiced), a pinch of salt and pepper, and 1 tablespoon diced green chiles (reserve this tablespoon from the two 4-ounce cans before using the rest in the beef). Mix and refrigerate until ready to use.
• Prepare the crema: In a blender or food processor combine 1/4 cup plain Greek yogurt, 1/4 cup half and half, and 1 lime (juiced). Blend until smooth and creamy. Chill until ready to use.
• Heat a large skillet over medium heat and add 1 teaspoon olive oil.
• Add 1/2 sweet onion (diced), 1/2 red bell pepper (chopped), 1/2 orange bell pepper (chopped), and 2 garlic cloves (minced) to the skillet. Cook, stirring, until the vegetables are translucent, about 2 minutes.
• Add 1 pound lean ground beef to the skillet. Break it up with a spoon and cook until browned, about 6 to 8 minutes.
• In a small bowl, combine 1 1/2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1/8 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add this spice mixture to the beef and stir until evenly incorporated.
• Open the two (4-ounce) cans diced green chiles. Remove and reserve 1 tablespoon for the pico (if you have not already). Add the remaining diced green chiles to the beef in the skillet.
• Pour in 1/3 cup low-sodium beef stock (or water). Stir to combine, then reduce heat to low, cover, and cook until most liquid is absorbed and the mixture is slightly thickened, about 3–5 minutes. Remove from heat.
• Assemble the nachos: Spread enough tortilla chips to cover the bottom of the prepared baking sheet. Scatter 1 or 2 handfuls of Fritos over the chips.
• Evenly spread the beef mixture over the chips and Fritos. Sprinkle 8 ounces Monterey Jack cheese (freshly grated) evenly over the beef and chips.
• Bake on the middle rack of the preheated oven about 10 minutes, until the cheese is fully melted and bubbling.
• Remove the sheet pan from the oven. Top the nachos with the chilled pico (from step 2), 1 avocado (thinly sliced), 1 bunch cilantro (chopped and torn), and 3 radishes (thinly sliced). Spoon fresh salsa (I used salsa verde) over as desired and drizzle with the crema from step 3.
• Serve immediately with sour cream on the side and lime wedges for squeezing.