# What You'll Need:
→ Nachos Base
01 - 12 ounces sturdy tortilla chips
02 - 1 pound ground beef
03 - 1 tablespoon olive oil
04 - 1 teaspoon chili powder
05 - 0.5 teaspoon ground cumin
06 - 0.5 teaspoon smoked paprika
07 - 0.5 teaspoon garlic powder
08 - 0.5 teaspoon onion powder
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
→ Cheese Sauce
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons 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 - 0.25 teaspoon cayenne pepper
17 - 0.25 teaspoon salt
→ Toppings
18 - 0.5 cup pickled jalapeño slices
19 - 0.5 cup diced tomatoes
20 - 0.33 cup sliced scallions
21 - 0.25 cup chopped fresh cilantro
22 - 0.5 cup sour cream
# Directions:
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, 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. Remove from oven, garnish with chopped cilantro and dollops of sour cream. Serve immediately.
