Dice all the vegetables and grate the garlic (this brings out more flavor). Season the ground beef with 1/2 onion, 1 clove of garlic, the spices (I use 1 teaspoon Dijon mustard), salt, and pepper. Heat a skillet with olive oil and cook the beef.

Make pico de gallo with the remaining 1/2 onion and the tomato, both diced. Add lime juice and cilantro to taste.

For the guacamole: Mash the avocado with a fork until creamy (I like to do this by hand so it’s not too smooth, but just right). Add 1/2 onion, 1/4 red bell pepper, 1 teaspoon cumin, lime juice, and cilantro to taste. Season with salt and pepper, then mix everything together.

When the beef is browned but not overcooked, sprinkle the shredded cheese on top to melt. Turn off the heat and cover the skillet so the cheese melts well.

On a platter, arrange a layer of corn tortilla chips or nacho chips. Top with the beef, then add jalapeños, guacamole, sour cream, and pico de gallo. Enjoy!