• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Drain, then roughly chop olives.
• Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
• Peel, pit, then cut avocado into 1/4-inch pieces.
• Cut jalapeño into 1/4-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef, Mexican Seasoning and onions.
• Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.

• Layer tortilla chips, beef mixture, jalapeños, mozzarella and cheddar on a foil-lined baking sheet.
• Bake nachos in the middle of the oven for 6-7 min, until cheese melts and starts to brown. (NOTE: For 4 servings, use 2 foil-lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.) 

• Meanwhile, in a small bowl, stir together sour cream, lime zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) lime juice. 

• Sprinkle avocado and olives over nachos.
• Divide nachos between plates.
• Dollop crema over top.
• Squeeze a lime wedge over top, if you like.

If you've opted to get beef, cook in the same way the recipe instructs you to cook chorizo.**