Rainbow nachos on a baking sheet

Ingredients:

• 450 g of ground beef
• 1 sachet (28 g) taco seasoning
• 350 g tortilla chips
• 450 g grated Monterey Jack cheese
• 2 cups red cherry or grape tomatoes, halved
• Half an orange bell pepper, diced into 0.5cm cubes.
• 1.5 cups corn kernels (from about 2 ears)
• 1 jalapeño, seeded and chopped
• 1 can (425 g) refried beans
• 3 tbsp salsa + extra for serving
• 1 avocado, diced
• 3/4 cup chopped fresh cilantro
• Half a red onion, diced
• Sour cream and hot sauce, for serving

Preparation:

1. Preheat oven to 230°C (430°F) and line a baking sheet with foil. Brown the ground beef with taco seasoning according to package directions.
2. Place the chips on the prepared baking sheet, spread Monterey Jack cheese evenly on top, and spoon the meat mixture onto the prepared chips. Position the baking sheet so the long side is facing you. Arrange the tomatoes in a 7-cm-wide strip along the left edge of the baking sheet.
3. Next, arrange the bell pepper, corn, and jalapeño in the same strips, one after the other. Arrange the refried beans in a 7-cm-wide strip on the right side of the baking sheet and spread them evenly with a spatula.
4. Bake until the nachos are heated through and the cheese is melted, 15-20 minutes. Spoon the salsa over the tomatoes. Top the jalapeños with avocado and sprinkle with cilantro. Top the beans with red onion. Serve immediately with salsa, sour cream, and hot sauce.