2 tsp. grape seed oil

3 large eggs

1 lb. ground lamb, beef or chicken

1 can organic black beans drained and rinsed

1/2 cup yellow onion, chopped

1 Tbs. finely chopped jalapeno; more, sliced, for serving

1 Tbs. chili powder

1 tsp. ground cumin

1/4 cup water

Kosher salt

1 Tbs. chopped fresh cilantro; more for serving

1 bag of white corn tortilla chips ( I use Garden of Eatin, non-GMO)

8 oz. sharp or extra-sharp Cheddar cheese, coarsely grated

8 oz. Monterrey Jack cheese, coarsely grated

1 Large vine-ripened tomato or 12 ounce can of diced San Marzanos

2 to 3 sliced scallions, sliced

Position a rack in the center of the oven and heat to 350°F.

Heat the 1 tsp. of the oil in a large skillet over medium heat. Add the meat, and cook, stirring and breaking up any large chunks. Drain off the fat and return to heat. Add the chili powder and cumin along with a 1/4 cup of water or beer if you like. Add the the onion, tomatoes, black beans and jalapeno. Cook until just tender but not browned.  Stir in the cilantro. If the pan is dry, add the beer or water and stir to combine.

Arrange most of the chips in a cast iron skillet in a single or double layer. Sprinkle with a little less than half of the cheddar and half of the Monterrey Jack cheese. Add a layer of the mix mixture. Add another layer of chips and repeat. Break all three eggs on top of nachos and then top off with another layer of cheese.

Bake until both layers of the cheese are nicely melted, about 8 minutes.

Top with fresh cilantro and serve with the salsa, sour cream, and guacamole on the side.