1 bag (375 gr.) nacho chips, 8 oz. cooked and drained hamburger meat, 2 oz. sliced jalapeno peppers from a jar, 2 oz. each - sliced olives, diced tomato and scallions, 2/3 cup shredded cheese (mix of cheddar and mozzarella).
Cook the hamburger meat for the nachos however you like, but it is a good idea to spice it up a bit with some cumin powder and/or cajun seasoning. Put on the bottom of a baking dish a fitting piece of parchment paper and arrange one layer of nacho chips over it. Mix all the remaining ingredients except for the cheese, and spread halt of the nachos topping over the chips. Finish with half of the cheese. Repeat the same for the second layer of nacho chips. Bake in a preheated oven at 450 F until the cheese in the middle has melted, approximately 8-10 minutes. Serve the nachos with salsa and sour cream on the side.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.