# What You'll Need:
→ Nachos Base
01 - 12 oz sturdy tortilla chips
02 - 1 lb ground beef
03 - 1 tbsp olive oil
04 - 1 tsp chili powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Cheese Sauce
11 - 2 tbsp unsalted butter
12 - 2 tbsp all-purpose flour
13 - 1 cup whole milk
14 - 1.5 cups shredded sharp cheddar cheese
15 - 0.5 cup shredded Monterey Jack cheese
16 - 1/4 tsp cayenne pepper
17 - 1/4 tsp salt
→ Toppings
18 - 0.5 cup pickled jalapeño slices
19 - 0.75 cup diced tomatoes
20 - 1/3 cup sliced scallions
21 - 0.25 cup chopped fresh cilantro
22 - 0.5 cup sour cream
# How to Make It:
01 - Preheat your oven to 350°F.
02 - In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon, about 5 to 6 minutes. Drain excess fat if needed.
03 - Stir in chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for another 2 minutes. Set aside.
04 - For the cheese sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbling but not browned.
05 - Gradually whisk in milk until smooth. Bring to a simmer and cook until slightly thickened, about 2 to 3 minutes.
06 - Lower heat and add cheddar, Monterey Jack, cayenne pepper, and salt. Whisk until cheese is melted and sauce is smooth. Remove from heat.
07 - Spread tortilla chips evenly on a large oven-safe platter or baking sheet.
08 - Top chips with seasoned beef, then drizzle generously with cheese sauce.
09 - Scatter jalapeño slices, diced tomatoes, and scallions over the top.
10 - Transfer to the oven and bake for 5 to 7 minutes, until everything is hot and bubbly.
11 - Remove from oven. Garnish with chopped cilantro and dollops of sour cream. Serve immediately.
