South-of-the border flavors come together for two nacho dishes guaranteed to be the star of any summertime celebration. These colorful versions feature plenty of steps you can make in advance to help cut down on last-minute preparation.

The first recipe combines the elements of fajitas; finish it on the barbecue for an outdoor family supper or a party appetizer. Another version pairs shredded turkey with white kidney beans for nachos that can be reheated in the oven.

For scooping up the savory mixtures, use oven-crisped flour tortilla chips or yellow or blue corn tortilla chips.

Fajita Nachos

1/4 cup each lime juice and olive oil 1/2 cup beer 2 cloves garlic, minced or pressed 1 teaspoon each ground coriander and ground cumin 1 fresh jalapeno chili, stemmed, seeded, and minced Seasoned beans (recipe follows) 1 pound beef skirt or flank steak Mellow onions (recipe follows) 1 cup (4 oz.) shredded cheddar cheese Guacamole, purchased or homemade Lime salsa (recipe follows) About 8 cups flour tortilla chips (directions follow) or purchased corn tortilla chips

In a large heavy plastic bag, mix lime juice, oil, beer, garlic, coriander, cumin, and chili; remove 3 tablespoons marinade and set it aside for the beans. Place steak in bag and seal. Rotate bag and set in in a large pan. Chill for at least 2 hours or up until next day; turn occasionally.

Place meat on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds). Grill until brown and cooked to your liking, 3 to 5 minutes per side for rare steak (cut to test). Thinly slice meat crosswise, then cut each slice in half again.

Spread hot beans into a 10-inch round on a large ovenproof platter (protect dish by setting on a metal pan or platter if heating on the barbecue). Top evenly with onions and steak; sprinkle with cheese. Broil 4 to 6 inches below heat until cheese melts. Or set on the grill over medium coals (you can hold your hand at grill level only 4 to 5 seconds) and cover barbecue until cheese melts, 4 to 6 minutes.

Remove from oven and top with guacamole and salsa. Tuck about 1/3 of the tortilla chips around edges. Accompany with remaining chips and salsa. Scoop layered mixture onto chips to eat. Makes 6 main-dish or 10 to 12 appetizer servings.

Per main-dish serving: 600 cal.; 31 g protein; 26 g fat (8.6 g sat.); 57 g carbo; 679 mg sodium; 58 mg chol.