For Pico De Gallo:
2 tomatoes, small, chopped
½ cup red onion, diced
1 jalapeño, seeded and minced
¼ cup cilantro, freshly chopped
1 tbsp lime juice
kosher salt and freshly ground black pepper, to taste
For Beef:
1 tbsp extra-virgin olive oil
1 lb ground beef
kosher salt and freshly ground pepper, to taste
3 cloves garlic, minced
½ tsp ground cumin
½ tsp paprika
½ tsp Cholula® Original Hot Sauce
For Cheese Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
½ tsp Cholula® Original Hot Sauce
2 cups cheddar, shredded
kosher salt and freshly ground pepper, to taste
For Assembly:
2 cups cheddar, shredded
1 lb sour cream
12 oz tortilla chips, (1 bag) thick
15½ oz black beans, (1 can) rinsed and drained
Cholula® Original Hot Sauce, for drizzling
Pico De Gallo:
In a medium bowl, combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper.
Beef:
In a large skillet, heat oil over medium-high heat. Add the ground beef and season with salt and pepper. Cook, stirring occasionally, for about 6 minutes until no pink remains.
Drain excess fat, then add garlic, cumin, paprika, and Cholula hot sauce, and cook, stirring for about 1 minute more until fragrant. Remove from the heat and set aside.
Cheese Sauce:
In a medium pot, melt butter over medium heat. Add flour and stir for 1 minute. Slowly whisk in milk, then continue to cook over medium, stirring constantly for about 6 minutes until thickened.
Remove from the heat and stir in Cholula hot sauce and cheddar. Season with salt and pepper.
To Assemble:
Set aside ½ cup of the pico de gallo, ½ cup of the shredded cheese, and ½ cup of the sour cream, for garnishing the nachos.
In the bottom of a 110-ounce tin can, spread a thin layer of cheese sauce. Using a ¼ of the tortilla chips, make an even layer of chips 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 shredded cheese, ⅓ of the remaining pico de gallo, and ⅓ of the remaining sour cream. Drizzle with Cholula.
Repeat layering the chips, cheese sauce, beef, black beans, remaining shredded cheese, pico de gallo, sour cream, and Cholula 2 more times. Layer the remaining nacho chips on top.
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, pico de gallo, and shredded cheese. Drizzle with Cholula before serving.
Enjoy!
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