• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce. Line a baking sheet (two baking sheets for 8) with parchment paper. • Cut potatoes into ¼-inch wedges. Toss on prepared sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 8, divide between two prepared sheets and roast on top and middle racks, swapping rack positions halfway through.)

• Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Discard all but a thin layer of bacon fat from pan.

• Meanwhile, halve, peel, and thinly slice half the onion (whole onion for 8 servings). Finely chop cilantro. • In a medium microwave-safe bowl, combine sliced onion, vinegar, 1 tsp sugar, and 1 tsp salt, (2 tsp sugar and 2 tsp salt for 8). Cover tightly with plastic wrap and microwave until sugar is dissolved, 30-60 seconds. • Keep covered, stirring occasionally, until ready to serve.

• Heat pan with reserved bacon fat over medium heat (add a drizzle of oil if pan seems dry). Add beef*, Mexican Spice Blend, stock concentrate, salt, and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. • Stir in beans and their liquid and tomato paste. Reduce heat to medium low. Bring to a simmer, then cook, stirring occasionally, until slightly thickened, 2-3 minutes more. Remove from heat. Taste and season with salt and pepper.

• Once potato wedges have roasted 20-25 minutes, remove baking sheet from oven; heat broiler to high. • Carefully sprinkle potato wedges with one packet of Mexican cheese blend (two packets for 8 servings). Evenly spread chili over top. Sprinkle with remaining Mexican cheese blend. • Broil on top rack until cheese is melted and bubbling, 2-3 minutes.

• Top potato nachos with bacon, pico de gallo (draining first), guacamole, cilantro, and as much pickled onion (draining first) as you like. • Drizzle with sour cream and serve family style. TIP: If you like things spicy, serve with your favorite hot sauce! ***Bacon is fully cooked when internal temperature reaches 145°.*** ***Ground Beef is fully cooked when internal temperature reaches 160°.***