Directions

1. Heat a large skillet over medium-high heat. Add about a tablespoon of regular neutral oil and add in ground meat. Let it sear for a couple of minutes before breaking up. Cook until no pink remains, then remove from the skillet.
2. Let the skillet cool down, then turn on low heat. Add Clebby’s Avocado Oil with the spices. Let toast for about a minute, then add water. Let thicken, then add cooked ground meat back and stir to coat and set aside.
3. Add Clebby’s Avocado Oil to a small skillet and set on medium-low heat. Whisk in flour. Let cook, while whisking for two minutes then stir in milk. Once thickened and bubbly, reduce heat to low.
4. Stir in about two cups of shredded monterey jack cheese and diced green chilies. Season to taste and keep over low heat until ready to use. Add more milk to thin out if necessary.
5. Add a layer of tortilla chips to a serving platter. Top with about half of the taco meat and half of the nacho cheese sauce. Add another layer of chips and top with the remaining taco meat and nacho cheese sauce.
6. Top with diced white onion, sliced pickled jalapenos, and cilantro leaves.
7. Serve with sour cream and guacamole.