TRASH CAN NACHOS RECIPES

Steps:

• In a medium bowl, combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper. 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. 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. 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.  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 ? of the remaining cheese sauce, ? of the cooked beef, ? of the black beans, ? of the shredded cheese, ? of the remaining pico de gallo, and ? of the remaining sour cream. Drizzle with Cholula.  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.  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.

Steps:

• Take a dish and put the steak in it. Then, mix lime juice, 2 minced garlic cloves and 1 tablespoon kosher salt in a bowl, and rub it over the steak from both sides.
• Refrigerate it for 30 minutes.
• Grill the steak over high heat until it gets charred completely. Leave it for some time, then chop.
• Put butter and flour in a saucepan over medium heat, whisking until it gets smooth and toasted.
• Put milk and heavy cream into it and bring it to a boil. Whisk in Monterey Jack, Oaxaca, grated mild cheddar and asadero cheese until they get melted.
• Put a pinch each of cayenne and cumin; jalapeno juice, minced pickled jalapenos and Pico de Gallo. Remove the contents from heat and keep them warm.
• Drain rinsed and soaked dried black beans and transfer to a saucepan. Add water and bring it to a boil. Now, put sweet onion, minced garlic, 1/2 tablespoon kosher salt and Mexican Oregano into the saucepan.
• Simmer until the beans are tender.
• Now, spoon some of the melty cheese in a tin can. Layer it up by tortilla chips one-quarter of the way up.
• Put more cheese over the chips. Layer up with steak and beans as well. Season it with sliced red onion, sliced jalapeno, Pico de Gallo and drizzle with Mexican crema.
• Repeat the above-mentioned step to make 3 more layers. After placing a large round tray over the nachos, invert the can. Now remove the can.
• Garnish it with more red onion, jalapeno and cilantro.