Preparation

1. Combine all ingredients for Pico de Gallo and refridgerate at least 3 hours. 
2. Preheat Griddler on medium heat for 5 minutes 
3. Set broiler rack on bottom shelf 
4. Drizzle avocado oil on griddle top and using a flat spatula, spread evenly across the griddle top. 
5. When oil begins to smoke, place peppers and onions on one-third of the griddle, ground beef on one-third, and beans on the last third of the griddle
6. Season vegetables, meat and beans with salt, pepper, cumin, and chili powder. 
7. Once meat is seared, flip ground beef and flatten with spatula. 
8. When meat is cooked through, use spatula to break up into approximately 1-inch pieces
9. Combine, cooked vegetables, meat and beans 
10. Remove food from griddle top and clean top 
11. Using a large heat-safe platter or skillet, layer bottom of platter with tortilla chips 
12. Combine cheddar and pepper jack in medium bowl and spread over first later or tortillas until lightly covered. 
13. Cover with beef and vegetable mixture
14. Start second layer of tortilla chips 
15. Repeat layering cheese and beef mixture 
16. Start third layer of tortilla chips an inch from second layer (should be mostly in center of pan). 
17. Top with remaining beef and cheese on top. 
18. Place nachos on preheated rack in broiler until cheese is melted and bubbling. Tortilla chip edges should be slightly browned as well. Turn after 30 seconds. Nachos will be done in approximately 1-2 minutes. 
19. Garnish with fresh pico de gallo and desired options. The more the better!