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Pico de Gallo Salsa:
4 tomatoes - seeded and chopped
1 jalapeño - seeded and finely chopped, for medium to hot heat level
1 white onion - small in size, diced
1/4 cup cilantro - finely chopped
Salt Beef and Beans Topping:
1 tablespoon olive oil - extra virgin
1 pound ground beef
2 cloves garlic - chopped
1 onion - small in size and diced
1 jalapeño - seeded and diced
1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
2 teaspoons cayenne pepper sauce - more if desired
1 can black beans - 15 oz., drained
2 tablespoons butter
2 tablespoons flour
2 cups milk milk
3/4 pound shredded pepper jack cheese
Chopped black olives
dressed with lemon juice Hot pepper sauces
Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
Combine salsa ingredients in a bowl and set aside for flavors to marry.
Heat a medium nonstick skillet over medium high heat.
Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon.
Season meat with salt, chili powder, cumin and cayenne pepper sauce.
Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a medium sauce pot, melt butter and add flour to it.
Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon.
Remove cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo.
Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.
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