 So I have some leftover turkey meat in which I used to make some turkey tacos yesterday. Added some corn because I'm going to be making loaded nachos. I wanted something different. I already have these ingredients in my pantry and in my refrigerator. So what I'm going to do is I have some blue corn tortilla chips. You can use any type of tortilla chips that you want. So other ingredients I have, I have one Roma tomato. I have some mixed Mexican style cheese and these are just my condiments to go on top. I have jalapenos, pecanisauce maybe, some sour cream. I also have some black beans here that I'm going to go ahead and drain off. So let me go ahead and start stacking up my nachos. I have a cast iron skillet. I love cooking in cast iron. I just do it in my blue corn tortilla. If you don't want to do corn, you don't have to do corn. The good thing about nachos, you can add whatever you want. Okay. I have my black beans here. Then I'm kind of weird. I like tomatoes baked on top and then I like to add cold tomatoes once they're all baked. I know. I know. I'm weird like that. So this is going to be half of the tomatoes. I'm going to add the other half. I do like to add my jalapenos to it baked and I love jalapenos. So quite a bit and let's but not leave some cheese. Now I don't eat a lot of cheese. This is actually the first time is the first move. The first or second time I bought cheese all year or in June. So when I eat it, I make good use of it. That's for sure. There we go. I'm going to pop her in the oven at 375 until the cheese really melts. I will say about 15 minutes. Give her a take. A little.