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The Mrs’s Super Nachos


For the beef & bean topping:

  • 1 pound ground chuck
  • 1 large onion chopped (I love red onions for this!)
  • 2-3 jalapenos diced & seeded
  • 2-3 cloves of garlic minced
  • 3 tablespoons of taco seasoning or equal parts ground cumin & chili powder
  • 1 can of Goya black beans rinsed & drained

For the cheese sauce:

  • 2 heaping cups of Pepper Jack or Mont. Jack cheese
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups of milk
  • Pico de Gallo
  • 1 bag tortilla chips


  • Prepare the pico de gallo. Refrigerate until ready to use.
  • On medium heat in a large skillet, brown the ground chuck, diced onion, jalapenos & garlic. Cook for 5 minutes, then stir in the taco seasoning. Continue cooking until beef is done & onions are soft. Turn the heat down to low; stir in the rinsed black beans.
  • In a large saucepan, melt the butter. Whisk in the all purpose flour. Cook for 1 minute. Whisk in the milk. Cook, stirring occasionally, until the milk bubbles. Once the milk is bubbling, stir in the shredded cheese until all combined - and sauce is thick & creamy. Remove from heat.
  • Spread out half a bag of tortilla chips on a large platter. Top with beef/beans topping, cheese sauce, & pico de gallo. Or - serve all ingredients in separate bowls & let everyone customize their own nacho plate.