I don't have one drop of Mexican blood. No matter. I would eat Mexican food every day of the week if I had the choice. And not just the Americanized versions either. I've eaten in authentic Mexican restaurants I remember one particularly excellent one in Princeton, N.J. and have truly loved the food.

The dish I'm featuring this week is so easy, it's hardly a recipe. You pretty much just assemble it.Is it authentic Mexican cuisine? I don't think so, but that doesn't matter to me. And for a holiday like Cinco de Mayo, which has become a bigger holiday in the United States than it is in Mexico, I think it's perfect.Nachos Grande3-4 servings1 pound ground beef3-4 tablespoons taco seasoning, or one packet mixOne-half cup waterNacho chips3-4 cups shredded cheddar cheese1 cup salsa1 cup iceberg lettuce, shreddedOne-half cup tomato, dicedOne-half cup sweet onion, dicedOne-half cup red or yellow sweet pepper, dicedOne-quarter cup black olives, slicedOne-eighth cup jarred jalapeño peppersSour creamBrown ground beef in a skillet. Add taco seasoning and water and cook for about five minutes, making sure meat is cooked through.Using a large pie plate or oven-safe dish for each serving, arrange a layer of nacho chips and top with cooked beef. Sprinkle with three-quarters to 1 cup of cheese per serving. Top with salsa.Bake in a preheated 400 degree oven for about 5-8 minutes or until cheese is melted. Remove from oven and add lettuce, tomato, onion, sweet pepper, black olives and jalapeños. Garnish with a dollop of sour cream. Serve immediately.Feel free to add or subtract ingredients and amounts according to taste.For a vegetarian version, substitute refried beans for the beef.