Cut each tortilla into 8 triangles.

Place chips on prepared baking sheet and spread into an even layer (some overlap is OK). Evenly spray with cooking spray and evenly top with a pinch of salt.

Bake in hot oven until chips are browned and crispy, 10-12 minutes, flipping once halfway through.

Carefully remove from oven.

While chips bake, continue recipe.

Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.

Core tomato and cut into 1/4" dice.

Trim and thinly slice green onions.

Halve and peel onion. Thinly slice.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add onions, bell peppers, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until vegetables are tender and slightly browned, 6-8 minutes.

If pan is dry, add water, 1 Tbsp. at a time, as needed.

Remove from burner.

While vegetables cook, continue recipe.

Place another large non-stick pan over medium-high heat.

Add ground beef to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Drain any excess liquid from pan, if desired. Pan will be hot! Use caution.

Stir in taco seasoning and half the salsa (to taste; reserve remaining for queso) until combined, 1-2 minutes.

Remove from burner.

Evenly top chips with ground beef (to taste), vegetables, and 2/3 the shredded cheese (reserve remaining for queso).

Bake in hot oven until cheese is melted, 2-4 minutes.

While nachos bake, in a microwave-safe bowl, combine remaining salsa (to taste), cream cheese, remaining shredded cheese, 1/4 cup water, and a pinch of salt. Cover with a damp paper towel. Microwave covered until heated through, 1-2 minutes.

Carefully remove from microwave and stir to combine. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Carefully remove sheet from oven.

Plate dish as pictured on front of card, topping nachos with queso (to taste). Garnish with tomatoes and green onions. Bon appétit!