The Ultimate Nachos

Ingredients:

Meat Sauce:

• 400g ground beef
• 1 large onion, chopped
• 2 tbsp. smoked paprika
• 2 tbsp. garlic powder
• 2 tbsp. cumin powder
• 2 tbsp. coriander powder
• 5 dl chicken stock

Mornay Sauce:

• 50g butter
• 50g flour
• 5 dl milk
• 150g grated cheddar cheese
• 150g grated mild yellow cheese (your pick, make it good!)

Ekstra:

• Semi-Homemade Tortilla Chips
• Pickled Red Onions and Jalapeños
• Unforgettable Spicy & Spoiled Pico de Gallo Salsa
• Lebull's Salsa Tatemada 
• Gourgemole 
• A box of sour cream
• A sprinkle of parsley and cilantro for that green garnish

Instructions:

Meat Sauce Method:

1. Crank up the heat on a large pan and sear the beef until it's gloriously golden. This beef isn't just meat; it's the main event!
2. Shove that golden goodness to the side and let the fat do its thing. Toss in the onions and cook 'em until they're soft and singing.
3. Time to spice things up! Add your spices and let them mingle and get naughty, awakening every last flavor.
4. Drown it all in chicken stock and simmer until it thickens into a meat sauce so good, it'll be hard to share.

Mornay Sauce Method:

1. Begin your saucy adventure by melting butter in a pot. When it starts grinning at you, whisk in the flour and keep going like there's no tomorrow, until you've got a smooth roux.
2. Slowly add the milk, stirring until it's all smooth and irresistible.
3. Let it bubble gently for 20 minutes, stirring away. You're coaxing out a secret nutty flavor that'll make this sauce the stuff of legends.
4. Gradually stir in the cheese. If the sauce starts cracking jokes, you're on the right track.

Assembly

1. Begin with a foundation of tortilla chips spread across a large dish or on a plate. Seize this opportunity to demonstrate that every single one of your kindergarten drawings was, in fact, a masterpiece of high value art!
2. Lavish those chips with a hearty layer of your meaty masterpiece.
3. Layer on the Salsa Tatemada, Pico de Gallo, and those tangy pickled onions and jalapeños. Every ingredient adds a stroke of color to your edible art.
4. Pour on the mornay sauce. When you start questioning if it's too much, that's your cue to add more.
5. Keep building those layers until your nacho sculpture feels complete. Crown it with a dollop of Gourgemole and a swirl of sour cream.
6. Finish it with parsley and cilantro.