1. Boil the beef in a large pot of water. Add chili powder, seasoned salt, pepper, lemon pepper, garlic powder, and onion powder.

2. When the beef is tender, shred it by separating with a fork (for a short instructional video see http://www.youtube.com/watch?v=ncjyEpdymYg).

3. Dice tomatoes, onions, garlic, cilantro. Set aside.

4. To make the guacamole goodness: mash avocados (save 2 of the giant pits, you will need them later), add a dash (JUST A LITTLE!) of a squeeze of lemon. Add garlic salt/powder, seasoned salt,black pepper, and lemon pepper. Mix in some (NOT ALL OF IT) of the diced tomatoes, onion, and garlic. Mix well. Put the 2 giant avocado pits back in the guacamole. Just press them down so they sit in there a bit. This reduces the chance of the guacamole turning brown from exposure to oxygen.

5. To make the salsa: mix tomatoes, garlic, onion, and cilantro with a squeeze of lemon, salt, pepper, and seasoned salt. Add tomato paste until you get the desired consistency for salsa (so it's less watery than pico de gallo).

6. Grate the cheese. Lots of CHEESE! :0) Then mix the frijoles refritos (refried beans) and some (NOT ALL) of the cheese together. Put the remainder of the cheese on top. Stick in the oven at 350 until the cheese melts and is a pile of gooey deliciousness. If there is noticeable grease from the cheese, please spoon it off. When the cheese is all melty mix it together again with the beans.

7. Take the sour cream and guacamole out of the fridge. Open the package of chips. Open a can of sliced olives.

8. Eat lots of nachos. :)