Cheesy Tex-Mex Organic Chicken Nachos

While rice cooks, adjust rack to top position and set oven to high broil. Wash and dry produce.

Cut each tortilla into six equal pieces (make this easier by stacking the tortillas, then cutting them all at once). Halve, peel, and thinly slice onion. Quarter limes. Drain and rinse beans. Dice tomato. Roughly chop cilantro.

Toss tortillas on a baking sheet with a drizzle of oil, salt, and pepper; spread out in a single layer. Broil on top rack until crisped and browned, 2-4 minutes. (TIP: Broil in batches if necessary and watch closely to avoid burning!) Transfer chips to a plate to cool.

In a small bowl, combine onion, juice from half the limes, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper. Cover with plastic wrap and microwave for 1 minute. Keep covered, stirring occasionally, until ready to serve.

In a separate small bowl, combine guacamole, sour cream, and a pinch of salt and pepper. Set aside until ready to serve.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

In the last 2 minutes of cooking, add Tex-Mex paste, ½ tsp sugar, 2 TBSP water, and a pinch of salt (1 tsp sugar and 4 TBSP water for 4 servings); cook, stirring, until sauce is fully incorporated. 

On prepared baking sheet, layer half the chips, half the beef, half the Mexican cheese blend, and half the queso blanco. Repeat layering with remaining chips, remaining beef, remaining Mexican cheese blend, and remaining queso blanco. TIP: Cut a small corner of queso package to neatly pipe the cheese onto nachos.

Return to top rack and broil until cheese is melted and bubbly, 3-5 minutes. 

While nachos broil, empty contents of salad kit into a large bowl and toss to combine.