Ultimate Nachos

Instructions

1. For the Queso, melt butter in medium saucepan on medium-high heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Reduce heat to medium. Whisk in flour; cook and stir 1 minute. Gradually whisk in evaporated milk. Cook, stirring frequently until sauce is slightly thickened. Stir in Sargento® Cheese until melted and smooth. Remove from heat. Stir in Salsa and black pepper. Set aside; keep warm.
2. For the Nachos, preheat oven to 400°F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and water; bring to boil. Reduce heat and simmer 5 minutes or until sauce has thickened, stirring occasionally. Stir in beans and 1 cup of the shredded Jack cheese. Set aside.
3. Arrange tortilla chips evenly on 2 large foil-lined shallow baking pans sprayed with no stick cooking spray, overlapping chips as needed to cover pan completely. Divide meat mixture evenly between each pan of chips. Drizzle half of the queso evenly over meat and top with remaining 1 cup Sargento® Shredded Cheese.
4. Bake on separate oven racks 5 minutes, just until shredded cheese is melted. Layer with optional toppings, such as avocado, tomato, and Daisy® Sour Cream. Serve with remaining Queso, Cholula® Original Salsa and Cholula® Original Hot Sauce!