Revenge Revenge is what we call our own version of loaded Nachos. The name actually originates with a dish Kristen's sister made for us called Southwest Fiesta. We had so much of it, after several days we were calling it "Fiesta Revenge" like a movie sequel. Many months later, when we finally finished eating the leftovers, we decided to transform the recipe (which was low fat) into something we liked better. 1lb lean ground beef 1lb monterey jack cheese 1lb extra sharp cheddar cheese 1 can black kidney beans 1 can corn niblets 1 can diced tomatoes 1 jar salsa 1 medium onion A smidgeon of vegetable oil salt pepper chili powder Large bag of sturdy tortilla chips (Mission is a good brand) Sour cream (optional) Dice up the onion. Add the smidgeon of oil to a large frying pan and heat under a medum flame. Add the onion and saute for several minutes until soft. Add ground beef to pan and stir occasionally until meat is thoroughly cooked. Drain the excess fat if necessary.. Open beans and rinse away icky bean juice, add to meat. Open and drain corn niblets, add them as well. Add diced tomatoes, then add salsa, salt, pepper and chili powder to taste. . Shred cheese. Line a plate with a layer of chips. Use a slotted spoon to add the mixture on top of the chips, then add cheese. Microwave for about 1 minute until the cheese is melted. Add sour cream liberally to chips as desired.