"Super Nachos" - Mexican snack

Ingredients:

Salsa Pico de Gallo

• 4 ripe tomatoes (seed and chopped)
• 1 jalapeño pepper (seeded and finely chopped)
• 1 small onion (chopped)
• 1/4 cup or 2 handfuls cilantro leaves (finely chopped, can be substituted with parsley if you don't like the taste of cilantro)
• Salt

Topping

• 1 tbsp. l. olive oil
• 450 g of ground beef
• 2 cloves garlic (finely chopped)
• 1 small onion (chopped)
• 1 jalapeño pepper (seeded and chopped)
• 1 teaspoon of salt
• 1.5 tsp dark chili powder
• 1.5 tsp (half a handful) ground cumin
• 2 tsp or 1 tbsp cayenne pepper sauce
• 425 g black beans

Cheese sauce

• 2 tbsp (30 g) butter
• 2 tbsp. flour
• 2 cups of milk
• 350 g (2.5 cups) Pepper Jack cheese (grated on a coarse grater)

Additional side dish of your choice

• Sour cream
• Chopped green onions
• Finely chopped black olives
• Indian pimento pepper (chopped)
• Sliced ​​avocado (dressed with lemon juice)
• Any hot pepper

Preparation:

1. Spread the corn chip mixture on a very large plate or open skillet.
2. Combine all salsa ingredients in a bowl and let sit to allow the flavors to meld.
3. Heat a frying pan over medium-high heat. Add oil, garlic, onion, and pepper and sauté for 2 minutes, then add the ground beef and stir with a wooden spoon. Season the meat with salt, chili powder, cumin, and cayenne pepper sauce, cook for 5 minutes, then add the beans and reduce the heat to low.
4. In a medium saucepan, melt the butter and add the flour. Cook for 1-2 minutes over medium heat, then pour in the milk. When bubbles begin to form on the surface, add the cheese and stir with a wooden spoon. The cheese sauce is ready and can be removed from the heat.
5. Pour the cheese sauce evenly over the chips, add the beef and black beans, top with Pico de Gallo salsa.
   
   Your nachos are ready! Just serve, or add any additional side dish from the list.