Makes 4 to 6 servings.

Spread the tortilla chips on 2 microwavable or ovenproof platters or large plates. Spread the beans on top of the chips and top with the meat or fish chunks. Sprinkle with the cheese.

Place 1 microwavable plate in the microwave and heat for 30 seconds, or until the cheese has melted. Or place the ovenproof plate in the preheated oven and heat for 3 to 5 minutes. (Optional - Place dollops of half of the guacamole over the nachos). Top with onion, tomatoes and chile.

Serve immediately with salsa, and repeat with the second plate of nachos.

If using a conventional oven rather than a microwave, preheat it to 350 degrees.

Makes 6 to 8 servings.

Guacamole

4 Haas avocados
1 teaspoon garlic powder
Salt, to taste
Pepper, to taste

For Guacamole: Slice the avocados lengthwise in half and remove the pits. Using a spoon, scoop the avocado flesh into a bowl. Using a potato masher or a fork, mash the avocado, making it as chunky or smooth as you like.

Season with the garlic powder and salt and pepper. Serve chilled or at room temperature.

Note: If desired, you can add chopped onion, chopped serrano or roasted poblano chiles, chopped cilantro and/or diced tomatoes to guacamole for different flavors.

Makes 2 to 3 cups.

Homemade Salsa:

1 (16-ounce) can whole tomatoes
1 (4-ounce) can jalapeño chiles
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper

Combine the tomatoes, chiles, garlic powder, salt and pepper in a blender and blend to a chunky purée; do not blend until smooth. Transfer to a serving bowl.

Note: You can make this hotter by increasing the amount of chiles.

Makes 2 1/2 cups.