ArcaMax

1 large bag of tortilla chips
1 pound lean ground beef
1 package taco seasoning mix
1 15-oz. can refried beans
1 15-oz. can black olives, sliced
1 cup cheddar cheese
1 cup Monterrey Jack cheese
1 cup mozzarella cheese
1 15-oz. can black beans
1 8-oz. jar pickled jalapeno pepper slices
One half head of lettuce shredded
2 fresh tomatoes chopped
1 onion chopped
8 oz. sour cream
Fresh Guacamole (recipe follows)

Brown lean ground beef in pan. Add taco seasoning and water per directions on taco seasoning mix. Cover and cook according to directions. Push taco meat to one side of pan. Add refried beans other side of pan and spread out over the bottom of the pan opposite the taco meat. Cover pan and warm on low heat until refried beans are warm. Cover very large casserole dish with layer of tortilla chips. Place a few spoonfuls of taco meat and refried beans over chips. Add one quarter of each cup of cheese over meat and beans. Sprinkle on a few black olive and jalapeno pepper slices and black beans. Add more chips and repeat process two or three more times with cheese as last ingredient reserving some of the black beans, olives and jalapeno pepper slices to sprinkle on the top of the nachos. Place casserole dish in 300 degree oven and heat until cheese melts throughout. Remove from oven and add shredded lettuce, tomatoes, onions and remaining black beans, olives and jalapeno pickle slices. Add a few scoops of sour cream and Fresh Guacamole and serve.

Fresh Guacamole

2 ripe avocados
1 Tbsp. fresh lime juice
1 small onion chopped
One quarter cup chopped parsley or cilantro
1 clove garlic, minced

Peel avocados and remove pits, reserving one pit. Mash avocado meat in bowl. Add lime juice and mix. Add remaining ingredients, mix well, add avocado pit then cover and refrigerate for 30 minutes before using. Adding the avocado pit helps to prevent the Guacamole from turning brown.

The Skinny: Use low fat tortilla chips, the leanest ground beef you can find and low fat sour cream.