- Brown the beef with the chili powder, cumin, garlic powder and 1/2 teaspoon salt in a large non-stick skillet over medium heat until no longer pink, stirring occasionally, about 8 minutes. Drain. Meanwhile, prepare the Mango-Cheese Pico de Gallo. Set aside.
- Melt the butter in a 4-quart saucepan over medium heat; whisk in the flour until smooth and cook 1 minute, whisking constantly. Whisk in the milk, stirring to smooth any lumps. Cook, whisking constantly, until thickened and bubbly, about 7 to 8 minutes. Turn off the heat. Stir in the remaining 1/4 teaspoon salt, 1 1/2 cups cheese and minced jalapeño. Portion the chips in bowls; top with cheese sauce, cooked beef, Mango-Cheese Pico de Gallo, shredded cheese and additional toppings.
Mango-Cheese Pico de Gallo
Makes 1 3/4 cup
Prep Time: 5 minutes
1 mango, peeled & diced (about 1 cup)
1/2 cup diced fresh pineapple
1/3 cup diced Honey Crisp apple
1 teaspoon fresh lime juice
1 teaspoon chopped fresh cilantro
2 tablespoons crumbled queso fresco
Stir together all ingredients in a small bowl.