• Preheat the oven t0 400 degrees F. Line a baking sheet with parchment paper.
• Heat a large skillet over medium heat. Add the olive oil. Add the onions, bell peppers and garlic, stirring well, and cook until translucent, about 2 minutes. Add in the beef, breaking it up with a large wooden spoon. Cook until browned, about 6 to 8 minutes. In a small bowl, combine the chili powder, cumin, paprika, onion powder, cayenne, salt and pepper. Add it to the beef and stir well (continuing to break up the pieces of beef with the spoon) until combined. Stir in the green chiles and the stock. Toss well to combine. Cover and cook on low heat. (note: if i ever find that the stock turns the mixture too watery, i will sprinkle in a spoonful or flour or cornstarch and stir stir stir, sometimes drizzling in a bit more stock.)
• Cover the baking sheet with a layer of tortilla chips. Throw in a handful or two of Fritos. Top with the cheese and the beef, alternating layers so they melt together. Place the sheet in the oven for about 10 minutes – until the cheese melts.
• Remove the pan and cover it with the pico, avocado, cilantro, salsa and radish. Drizzle with the crema. Serve immediately!

quick pico

• Mix all ingredients together in a bowl. Stick in the fridge until ready to use.

green chile crema

• Blend ingredients together in a blender or food processor until creamy and smooth.