Fajita Nachos

1.In a large skillet, heat the EVOO 2 turn on the pan, over medium-high heat. Add the ground meat and cook, stirring, until browned, about 10 minutes. Add the bell pepper, onion, garlic, thyme, cumin and coriander; season with salt and pepper. Cook until tender, about 5 minutes. Pour in the beer and cook, scraping any browned bits from the bottom of the pan.

2.For the beans, heat oil then add onion, jalapeño, and cumin and season with salt. Cook until soft (about 5 mins), adding garlic in the last minute. Add 1/2 cup water and cook until reduced by 1/2 (about 3-5 mins). Add beans and hot sauce and puree.

3.Preheat the onion to low broil. Arrange the chips on a baking sheet with parchment. L Cover the chips with the beans, meat, cheese and jalapeños and broil until the cheese is melted, about 4 mins. Top the nachos with the pico.