INGREDIENTS

For Pico De Gallo:

  • small tomatoes, chopped
  • 1/2 c. diced red onion
  • jalapeño, seeded and minced
  • 1/4 c. freshly chopped cilantro
  • 1 tbsp. lime juice
  • Kosher salt
  • Freshly ground black pepper
For Beef:
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. ground beef
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • cloves garlic, minced
  • 1/2 tsp. Cholula® Original Hot Sauce
For Cheese Sauce:
  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 2 c. whole milk
  • 1/2 tsp. Cholula® Original Hot Sauce
  • 2 c. shredded cheddar
  • Kosher salt
  • Freshly ground black pepper
For Assembly:
  • (12-oz.) bag thick tortilla chips
  • (15.5-oz.) can black beans, rinsed and drained
  • 2 c. shredded cheddar
  • 1 lb. sour cream
  • Cholula® Original Hot Sauce, for drizzling

INSTRUCTIONS

Make The Pico De Gallo:
  1. In a medium bowl, combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper.
Make The Beef:
  1. In a large skillet, heat oil over medium-high heat. Add the ground beef and season with salt and pepper. Cook, stirring occasionally, until no pink remains, about 6 minutes. Drain excess fat, then add garlic, cumin, paprika, and Cholula Original, and cook, stirring until fragrant, about 1 minute more. Remove from the heat and set aside.
Make The Cheese Sauce:
  1. In a medium pot, melt butter over medium heat. Add flour and stir, 1 minute. Slowly whisk in milk, then continue to cook over medium, stirring constantly until thickened, about 6 minutes. Remove from the heat and stir in Cholula and 2 cups cheddar. Season with salt and pepper.
Assemble The Nachos:
  1. Set aside ½ cup of the pico de gallo, ½ cup of the cheese, and ½ cup of the sour cream, for garnishing the nachos.
  2. In the bottom of a 110-oz. tin can, spread a thin layer of cheese sauce. Using a ¼ of the nacho chips, make an even nacho chip layer over the cheese sauce. Top with ⅓ of the remaining cheese sauce, ⅓ of the cooked beef, ⅓ of the black beans, ⅓ of the remaining shredded cheese, ⅓ of the remaining pico de gallo, and ⅓ of the remaining sour cream. Drizzle with Cholula.
  3. Repeat layering the chips, cheese sauce, beef, black beans, shredded cheese, pico de gallo, sour cream, and cholula two more times. Layer the remaining nacho chips on top.
  4. Place a dinner plate on top of the can and carefully flip over and slowly remove the tin from the nachos, leaving a nacho tower behind. Top the nacho tower with the reserved sour cream, shredded cheese, and pico de gallo. Drizzle with Cholula before serving.
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