Fajita Nachos

From Every Day with Rachael Ray March 2009

2 Tbsp EVOO

1 lb ground sirloin or chicken

1 red bell pepper, seeded and chopped

1 red onion, chopped

3-4 cloves garlic, chopped

2 Tbsp chopped fresh thyme

1 Tbsp ground cumin

1 Tbsp ground coriander

Salt and pepper

3/4 C beer

One 9oz bag flax seed tortilla chips or whole grain tortilla chips

2 C shredded monterey jack cheese

2 jalapenos, thinly sliced

2 ripe plum tomatoes, cut into small cubes

1/3 C cilantro or flat-leaf parsley leaves (a generous handful)

2 lime wedges

1. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the ground meat and cook, stirring, until browned, about 10 minutes. Add the bell pepper, onion, garlic, thyme, cumin and coriander; season with salt and pepper. Cook until tender, about 5 minutes. Pour in the beer and cook, scraping any browned bits from the bottom of the pan.
2. Preheat the broiler. Arrange the chips on an ovenproof platter. Cover the chips with the meat, cheese and jalapeños and broil until the cheese is melted. Top the nachos with the tomatoes and cilantro; squeeze the lime wedges over the nachos.