2 small tomatoes, chopped
1/2 c. diced red onion
1 jalapeño, seeded and minced
1/4 c. freshly chopped cilantro
1 tbsp. lime juice
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 lb. ground beef
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp.


2 tbsp. butter
2 tbsp. all-purpose flour
2 c. whole milk
1/2 tsp.
2 c. shredded cheddar
Kosher salt
Freshly ground black pepper


2 c. shredded cheddar
1 lb. sour cream
1 (12-oz.) bag thick tortilla chips
1 (15.5-oz.) can black beans, rinsed and drained



1.In a medium bowl . combine tomatoes, onion, jalapeño, cilantro, and juice . Season with salt and pepper.

MAKE the meat :

1.In a large skillet and heat oil over medium-high heat. Add the bottom beef and season with salt and pepper. Cook, stirring occasionally, until no pink remains, about sex minutes. Drain excess fat, then add garlic, cumin, paprika, and Cholula sauce , and cook, stirring until fragrant, about 1 minute more. Remove from the warmth and put aside .

MAKE THE white sauce :

1.In a medium pot and melt butter over medium heat. Add flour and stir, 1 minute. Slowly whisk in milk, then still cook over medium, stirring constantly until thickened, about 6 minutes. Remove from the warmth and stir in Cholula sauce and cheddar. Season with salt and pepper.


1.Set aside ½ cup of the pico de gallo, ½ cup of the shredded cheese, and ½ cup of the soured cream , for garnishing the nachos.
2.In the bottom of a 110-oz. tin can, spread a skinny layer of white sauce . employing a ¼ of the tortilla chips, make a good layer of chips over the white sauce . Top with ⅓ of the remaining white 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 soured cream . Drizzle with Cholula.
3.Repeat layering the chips, white sauce , beef, black beans, remaining shredded cheese, pico de gallo, soured cream , and Cholula two more times. Layer the remaining nacho chips on top.
4.Place a plate on top of the can and punctiliously flip and slowly remove the tin from the nachos, leaving a nacho tower behind. Top the nacho tower with the reserved soured cream , pico de gallo, and shredded cheese. Drizzle with Cholula before serving.