2cupsMexican cheese or a mix of Monterrey jack, mozzarella and cheddar
1teaspoonnacho, taco or fajita seasoning
116 ounce bag tortilla chips
1canblack beans, rinsed and drained
1bell pepper, diced
1cupfrozen corn, defrosted
1tomato, seeded and diced
1/2cupsour cream
1cupguacamole, or 1 ripe avocado, cut into chunks
1lime, cut into wedges
pickled onions (recipe linked below)
Optional Toppings:
radish, sliced
salsa
hot sauce
scallions, diced
cilantro
pickled jalapeƱos
Instructions
Melt the butter in a medium sauce pan on low to medium heat.
Sprinkle in the flour and whisk until it thickens creating a roux, about 1-2 minutes.
Add about 1/2 cup milk whisking continuously until milk is absorbed and then add remaining milk. Continue cooking and stirring until bubbles start to appear.
Add cheese and taco seasoning to the roux and stir until mixture is melted and combined.
Place the chips on a 1/2 sheet pan.
Top chips with the nacho cheese mixture followed by beans, bell pepper, corn, tomatoes and guacamole, pickled onions and lime. You can also top with optional ingredients.