Nacho Nacho Nacho!

Some days indicate fast- but delicious- meals. Right now, I am in a place in my life where I need lots of those. Hopefully, by the end of the summer things will simmer down. Until then, here is a last-minute creation I made. It's customizable to everyone at the tables' tastes, and lots of fun.

Yumolicious Nachos 1 lb (+ or -) low-fat ground beef
1 teaspoon corriander
1 teaspoon cumin
salt and pepper
1 jalepeno pepper, deseeded and minced
1 clove or garlic
1 teaspoon EVOO
salsa
shredded lettuce
diced onion
black olives, cut into fourths
package of Mexican 4 cheeses, finely shredded (it melts faster)
tortilla chips

1. Warm the EVOO in a large skillet. Add the jalepeno and garlic, cooking for about 3 minutes. Place the meat, cumin, corriander, salt, and pepper, in a large skillet and begin to brown the meat.

2. While the meat is cooking, spread the tortilla chips over a plate, and put together an assembly line for your nachos.

3. When the meat is done, pout some of it over your nachos. Add the cheese to taste. If it doesn't melt to your desired specifications, cook for about 30 seconds in the microwave. Garnish your nachos with the above "fixins" for an amaing creation.