A colorful, communal Tex-Mex feast designed for maximum sharing and minimal cleanup. The secret is the "double-layer" technique, ensuring no chip is left behind without a coating of melted cheese and savory toppings.

• 2 large bag (approx. 800g) Sturdy tortilla chips
• 4 cups Shredded Mexican cheese blend (or sharp cheddar)
• 2 lb Ground beef or shredded rotisserie chicken (cooked and seasoned)
• 2 can (30 oz) Black beans, drained and rinsed
• 1 cup Pickled jalapeños
• 1 Red onion, finely diced
• 1 cup Fresh cilantro, chopped
• 2 large Avocado, diced (or guacamole)
• 1 cup Sour cream or Greek yogurt

1. Preheat and Prep: Preheat your oven to 200°C. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup
2. The First Layer: Spread half of the tortilla chips in an even layer across the pan. Sprinkle with half of the meat, half of the beans, and a generous layer of cheese
3. The Second Layer: Repeat the process with the remaining chips, meat, beans, and cheese. This ensures the bottom chips aren't bare!
4. Bake: Place the tray in the oven for 8–10 minutes, or until the cheese is bubbling and starting to turn golden brown at the edges
5. Add Freshness: Remove from the oven and immediately top with the red onion, pickled jalapeños, and diced avocado The Garnish: Drizzle the sour cream over the top (pro tip: thin it with a teaspoon of water to make it "drizzle-able") and scatter the fresh cilantro over everything. Serve immediately right off the pan

• The Chip Choice: Avoid thin "restaurant style" chips; they'll turn into wet paper under the weight of the toppings. Go for "thick-cut" or "kettle-cooked" varieties.
• The Protein: If using ground beef, brown it in a skillet beforehand with a packet of taco seasoning or a mix of cumin, chili powder, and garlic salt.
• Vegetarian Option: Simply double the beans (black and pinto) and add roasted corn for extra heartiness.

• Ade Hidayat
• Kimberly Saiyo
• Joaquin Burmester
• Tianie Scott