To make the salsa verde I mixed a jar of hot Pace picante sauce, diced red onions, a bunch of chopped cilantro, two diced jalapenos, and one minced habanero.
Then I diced about ten large tomatillos and added them to the salsa base.
I pureed half of the salsa for just a few pulses and mixed it with the remaining salsa.
I marinated a flank steak in soy sauce, red wine, cajun, cumin, coriander, seasoning salt, and garlic. I diced it into strips and browned it in a pan, finishing it with a splash of beer. I layered the nachos in a lasagna like fashion, putting chips, cheese, and pinto beans on the first layer, black beans, steak and cheese on the next, and just cheese on the last. Baked them for about 15 minutes at 450.
Topped the 24″ x 24″ x 4″ nacho pyramid with the salsa verde, pickled jalapeno slices, and an avocado sour cream mixture.