Pico de Gallo Salsa:

4 tomatoes, seeded & chopped
1 jalapeno pepper, seeded & chopped
1 chopped small onion
1/4 c. cilantro (or parsley)

Combine salsa ingredients in bowl and set aside.

Beef and Bean Topping:

1 1/2 tsp. chili powder
1 1/2 tbsp. ground cumin
2 tsp. to 1 tbsp. cayenne pepper sauce
15 oz. drained black beans

Heat skillet and add oil, garlic, onion and pepper. Sauté 2 minutes. Add beef and crumble while cooking. Season with salt, chili powder, cumin and pepper sauce. Cook 5 minutes; add beans and reduce heat to low.

Cheese Sauce:

2 tbsp. butter
2 tbsp. flour
2 c. milk
3/4 lb. Pepperjack cheese (2 1/2 c.)

In saucepan, melt butter and add flour. Cook 1-2 minutes; whisk in milk. When it comes to a boil add cheese. Remove from heat.

To assemble nachos, arrange 2 bags of tortilla chips on a platter. Pour cheese sauce over chips. Top evenly with beef, beans and salsa. You can add sour cream, chopped scallions, chopped black olives and/or diced pimento.