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In a non-stick pan, heat half of the oil. Cook the Brussels sprouts for 3-5 minutes. Set aside.
In the same pan, heat the remaining oil. Cook the meat for 3 minutes. Add the onions and garlic and cook for 1-2 minutes. Add the seasoning. Cook for 1 minute. Remove from the heat. Add the cheese sauce. Combine. Set aside.
In a bowl, mix both cheeses.
On a baking tray, place half of the chips, half of all the ingredients and half of the meat mixture. Add the rest of the chips to make a second layer. Add the rest of the cheese.
Bake at 275° C (500° F) for 5-8 minutes, or until the cheese is melted.
In the meantime, prepare the toppings. In a bowl, mix the avocado, lime juice and oil. Season. Set aside. In another bowl, mix the tomato and salsa. Set aside.
Remove the tray from the oven. Finish assembling the nachos. Add the remaining ingredients and the rest of the meat mixture.
Serve immediately with the toppings.
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