Kick off your tailgate party with loads of nachos

Deep fry chips at 350 degrees. Allow to cool. Spread a layer on a large plate and cover with 1 1/2 cups of cheese mix. Bake at 500 degrees for 7 to 10 minutes, or until cheese melts. Add another layer of chips and top with 2 to 3 cups of cheese, plus olives, tomatoes, green onion, and jalapeno. Bake again for about 10 minutes. Top with heated refried beans, guacamole and sour cream. Serve with lots of napkins!

Combine marinade in a small bowl. Add steak, cover thoroughly with sauce, and refrigerate for at least one hour. Grill steak to desired doneness over medium high heat. Spread a thin layer of refried beans on platter. (So the chips don’t jostle around the plate). Lay the tortillas on the plate so that the inside corners of the chips touch (sort of a star shape). (This way only half of the chip gets soggy with topping. The other half stays dry and crisp, which is great because you can wrap a piece of meat in the chip like a taco, and dip the whole thing into the guac, etc.) Add a dollop of warmed refried beans to the inside half of each chip. Slice the beef into large chunks and place a piece on each chip. Cover with cheese. Cook at 400 degrees for 4 minutes. Add a heaping spoonful each of guacamole, sour cream and pico de gallo to the middle of the plate. Put the jalapenos on the side, and serve.