Loaded Nachos with Infused Cheese Sauce
MagicalButter
Ingredients
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4 tablespoons Infused Butter
4 tablespoons All-Purpose Flour
2 cups Infused Milk
12 ounces Medium Cheddar Cheese, shredded
½ teaspoon Salt
½ teaspoon Chili Powder
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Large Bag of Tortilla Chips
1 pound Ground Beef, lean
2 tablespoons Taco Seasoning
¼ cup Water or Beef Stock
15 ounces Black Beans, rinsed & drained, heated
Salsa or Pico de Gallo
1 Red Onion
1 Jalapeño, sliced
Cilantro
Serve with Guacamole or Sour Cream
Directions
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Melt the Infused Butter in a small sauce pot.
Add the flour, then heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
Whisk in the infused milk, then turn the heat up slightly and allow the milk to come to a simmer while continuing to whisk.
When it reaches a simmer, the mixture will begin to thicken. Once it's thick enough to coat a spoon, turn off the heat.
Stir in the cheese one handful at a time, until fully melted into the sauce.
After all the cheese is melted into the sauce, stir in the salt and chili powder.
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Preheat your oven to 350°F.
Cook the ground beef in a skillet over med-high heat.
Drain the excess grease, then mix in the taco seasoning and cook for another minute.
Add in the water and stir to combine. Keep warm while you start to assemble.
Empty the bag of chips on to an oven safe platter or sheet pan and toast them for 5 minutes.
Remove from the oven and dot with the ground beef.
Drizzle your cheese sauce all over.
Top with black beans, jalapeno, onion and cilantro. Serve with salsa, guacamole and sour cream.
