Nachos Grande? Yes please

I don't have one drop of Mexican blood. No matter. I would eat Mexican food every day of the week if I had the choice. And not just the Americanized versions either. I've eaten in authentic Mexican restaurants I remember one particularly excellent one in Princeton, N.J. and have truly loved the food.

The dish I'm featuring this week is so easy, it's hardly a recipe. You pretty much just assemble it.

Is it authentic Mexican cuisine? I don't think so, but that doesn't matter to me. And for a holiday like Cinco de Mayo, which has become a bigger holiday in the United States than it is in Mexico, I think it's perfect.

Nachos Grande

3-4 servings

1 pound ground beef

3-4 tablespoons taco seasoning, or one packet mix

One-half cup water

Nacho chips

3-4 cups shredded cheddar cheese

1 cup salsa

1 cup iceberg lettuce, shredded

One-half cup tomato, diced

One-half cup sweet onion, diced

One-half cup red or yellow sweet pepper, diced

One-quarter cup black olives, sliced

One-eighth cup jarred jalapeño peppers

Sour cream

Brown ground beef in a skillet. Add taco seasoning and water and cook for about five minutes, making sure meat is cooked through.

Using a large pie plate or oven-safe dish for each serving, arrange a layer of nacho chips and top with cooked beef. Sprinkle with three-quarters to 1 cup of cheese per serving. Top with salsa.

Bake in a preheated 400 degree oven for about 5-8 minutes or until cheese is melted. Remove from oven and add lettuce, tomato, onion, sweet pepper, black olives and jalapeños. Garnish with a dollop of sour cream. Serve immediately.

Feel free to add or subtract ingredients and amounts according to taste.

For a vegetarian version, substitute refried beans for the beef.