Trash Can Nachos

Ingredients

FOR PICO DE GALLO

• 2 small tomatoes, chopped
• 1/2 c. diced red onion
• 1 jalapeño, seeded and minced
• 1/4 c. freshly chopped cilantro
• 1 tbsp. lime juice
• Kosher salt
• Freshly ground black pepper

FOR BEEF

• 1 tbsp. extra-virgin olive oil
• 1 lb. ground beef
• Kosher salt
• Freshly ground black pepper 
• 3 cloves garlic, minced 
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/2 tsp. Cholula Original Hot Sauce

FOR CHEESE SAUCE

• 2 tbsp. butter
• 2 tbsp. all-purpose flour
• 2 c. whole milk
• 1/2 tsp. Cholula Original Hot Sauce
• 2 c. shredded cheddar
• Kosher salt
• Freshly ground black pepper

FOR ASSEMBLY

• 2 c. shredded cheddar
• 1 lb. sour cream
• 1 (12-oz.) bag thick tortilla chips
• 1 (15.5-oz.) can black beans, rinsed and drained
• Cholula Original Hot Sauce, for drizzling

Directions

• MAKE THE PICO DE GALLO
  1. Step 1In a medium bowl, combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper.
• MAKE THE BEEF
  1. Step 1In a large skillet, heat oil over medium-high heat. Add the ground beef and season with salt and pepper. Cook, stirring occasionally, until no pink remains, about 6 minutes. Drain excess fat, then add garlic, cumin, paprika, and Cholula hot sauce, and cook, stirring until fragrant, about 1 minute more. Remove from the heat and set aside.
• MAKE THE CHEESE SAUCE
  1. Step 1In a medium pot, melt butter over medium heat. Add flour and stir, 1 minute. Slowly whisk in milk, then continue to cook over medium, stirring constantly until thickened, about 6 minutes. Remove from the heat and stir in Cholula hot sauce and cheddar. Season with salt and pepper.
• ASSEMBLE THE NACHOS
  1. Step 1Set aside ½ cup of the pico de gallo, ½ cup of the shredded cheese, and ½ cup of the sour cream, for garnishing the nachos. 
  2. Step 2In the bottom of a 110-oz. tin can, spread a thin layer of cheese sauce. Using a ¼ of the tortilla chips, make an even layer of chips over the cheese sauce. Top with ⅓ of the remaining cheese sauce, ⅓ of the cooked beef, ⅓ of the black beans, ⅓ of the shredded cheese, ⅓ of the remaining pico de gallo, and ⅓ of the remaining sour cream. Drizzle with Cholula. 
  3. Step 3Repeat layering the chips, cheese sauce, beef, black beans, remaining shredded cheese, pico de gallo, sour cream, and Cholula two more times. Layer the remaining nacho chips on top. 
  4. Step 4Place a dinner plate on top of the can and carefully flip over and slowly remove the tin from the nachos, leaving a nacho tower behind. Top the nacho tower with the reserved sour cream, pico de gallo, and shredded cheese. Drizzle with Cholula before serving.

If you don’t want to buy a super-large can, you can also use a springform pan. Your tower won’t be as tall, but it’ll still be AMAZING.