1. Heat oven to 425 degrees. Combine oil, beef, and chili powder in a large skillet over medium-high heat and cook, stirring occasionally, until beef is lightly browned, 6 to 8 minutes.

2. Using a slotted spoon, transfer beef to a plate and set aside. Drain off all but 1 tablespoon fat from skillet. Add yellow onion and garlic and cook over medium heat until softened, about 10 minutes. Return beef to skillet, season with salt to taste, and set aside.

3. Cover a rimmed baking sheet with a layer of blue corn tortilla chips and top with half of cooked beef mixture. Sprinkle half of pickles, jalapenos, tomatoes, and red onions on top, followed by half of cheese.

4. Repeat with a layer of white corn tortilla chips, followed by remaining half of beef mixture, pickles, jalapenos, tomatoes, red onions, and cheese. Bake until cheese is melted and browned, about 15 minutes. Sprinkle with cilantro and serve with avocado sauce (search for Avocado Sauce on Hannaford site for our recipe).

Source: Hannaford fresh Magazine, January - February 2019