I finally decided to make a recipe for this stuff. So I stole one and improved it ... but I'm not giving it back. This one is mine. And it is definitely yummy!

For an appetizer, 9 tortilla chips per person is fine, as these are loaded nachos. We like 18 tortilla chips per person when this dish is used as a one dish meal.

This stuff is so easy to make I can't imagine anyone fearing the potential results. This is comfort food, plain (well, not so plain) and simple.

Ingredients: (2 to 4 servings)

36 Fresh Tortilla Chips (We really like Santita's® Tortilla Chips)

1¼ cups of chili con carne y frijoles (drained)

3 cups of shredded or grated sharp cheddar cheese

1/3 cup of fresh or pickled jalapeño pepper slices

1/3 cup of Guacamole

1/2 cup of sour cream

1 cup of sliced black olives

1 large ripe tomato, seeded and diced

1 lb. of seasoned (taco seasoning) browned ground beef and ground pork mixture

Red salsa on the side (optional to spoon on to the nachos after broiling)

Directions:

Preheat the broiler with the rack positioned 8 inches or slightly more from the heat.

Lay 18 chips on an ovenproof platter (or on a steel baking sheet). Lightly spread the chips with half of the chili, leaving a few chips uncovered.

Sprinkle half of the cheese evenly over all the chips. Top with half of the jalapeno slices.

Repeat to make a second layer with the remaining chips, chili, cheese and jalapenos.

Broil until the cheese is melted and bubbly throughout, 6 minutes (or less). Keep a close eye on the nachos during broiling as it is easy to ruin the dish by burning it under the broiler.

Garnish the nachos with guacamole and sour cream on top and beside each other in the center of the nachos.

Top the spread out nachos with the sliced ripe olives and the diced tomato.

Spoon an (optional) small amount of red salsa on top of the chips.

Serve the Nachos Grande hot along with cold beer and a bottle of Sriracha sauce on the side for heat lovers!

Enjoy!