Name: Trash Can Nachos
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 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 -; 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 -; 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 -; 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 -

Ingredients for - Trash Can Nachos

1. 2 small tomatoes, chopped

2. 1/2 c. diced red onion

3. 1 jalapeño, seeded and minced

4. 1/4 c. freshly chopped cilantro

5. 1 tbsp. lime juice

6. Kosher salt

7. Freshly ground black pepper

8. 1 tbsp. extra-virgin olive oil

9. 1 lb. ground beef

10. Kosher salt

11. Freshly ground black pepper

12. 3 cloves garlic, minced

13. 1/2 tsp. ground cumin

14. 1/2 tsp. paprika

15. 1/2 tsp. Cholula® Original Hot Sauce

16. 2 tbsp. butter

17. 2 tbsp. all-purpose flour

18. 2 c. whole milk

19. 1/2 tsp. Cholula® Original Hot Sauce

20. 2 c. shredded Cheddar

21. Kosher salt

22. Freshly ground black pepper

23. 2 c. shredded Cheddar

24. 1 lb. sour cream

25. 1 (12-oz.) bag thick tortilla chips

26. 1 (15.5-oz.) can black beans, rinsed and drained

27. Cholula® Original Hot Sauce, for drizzling

How to cook deliciously - Trash Can Nachos

1 . Stage

In a medium bowl, combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper.

2 . Stage

In 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.

3 . Stage

In 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.

4 . Stage

Set 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.

5 . Stage

In 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.

6 . Stage

Repeat 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.

7 . Stage

Place 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.