INGREDIENTS:

1 lb ground beef or 1 (14 oz) can black beans

1 medium seasonal vegetable (like corn, summer squash or bell pepper), chopped into pieces the size of a black bean                

1 oz packet taco seasoning

2 cups Off The Block salsa

¼ cup salted butter

¼ cup all-purpose flour

½ tsp garlic powder

½ tsp onion powder

¼ tsp ground cumin

¼ tsp paprika

2 cups milk

16 oz shredded mexican blend cheese

11 oz bag tortilla chips

½ cup sour cream

4 oz can sliced black olives

METHOD:

Preheat the oven to 350°F. Grease sheet tray with vegetable oil or line with parchment paper; set aside.

In a large skillet over medium-high heat, brown and crumble 1 pound ground beef until there is no longer any pink, 8-10 minutes.  Add the chopped vegetables and cook until tender. (If vegetarian, start with some oil and the vegetables and add the drained black beans before seasoning.)

Add the 1 ounce packet taco seasoning and stir it in.

Stir the salsa into the meat or bean mixture and stir until combined; remove from heat.

In a medium-sized saucepot, melt salted butter over medium heat. Once the butter has melted, whisk in all-purpose flour, garlic powder, ground cumin and paprika. Cook for 1 minute.

Slowly stream in milk while whisking constantly. Bring to a simmer, occasionally stirring until slightly thickened.

Take off the heat and add half of the shredded cheese. Whisk until combined.

Place half of the bag tortilla chips on the prepared sheet tray.

Drizzle half of the cheese sauce over the chips.

Add half of the meat or bean mixture over the cheese sauce.

Top with half of the other bag of shredded cheese. Repeat one more time until you have used up all the ingredients.

Place the sheet tray in the preheated oven and bake until the cheese has melted and the nachos are warmed through, 5-10 minutes.
Add your sour cream, salsa and black olives and serve immediately.