• 1. Add the evaporated milk to a large saucepan and place over LOW heat. Whisk in the cornstarch until completely dissolved. Add the onion powder and salt and whisk to combine. Add the cheese and increase the heat to MEDIUM. Add the jalapeno brine. Cook, stirring frequently with a wooden spoon, until the mixture is hot but not boiling, then reduce the heat to LOW and continue to cook, stirring frequently, until the cheese has melted and the mixture is smooth and thickened. Remove from the heat.
  2. For more flavor and a mild kick, add hot sauce and stir it into the warm cheese sauce, off the heat. I add about 1 tablespoon or more. It doesn’t add much heat, just a kick and some great flavor. Taste and add additional salt, only if needed. Since it’s typically served with salty tortilla chips, I find this is enough salt.
  3. Once cooled, transfer to an airtight container and refrigerate for up to 1 week. Can be made well in advance and reheated, as needed for nachos or dip.
• 1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  2. Add olive oil to a large skillet over medium-high heat. Add onions and ground beef and cook until browned, breaking up the beef. Drain excess grease and return to heat. Add the taco seasoning, tomato paste, and water. Stir to combine. Remove from heat and set aside.
• 1. Place tortilla chips in a single layer (a little more than half the bag) on the prepared baking sheet. Drizzle half of the Nacho Cheese Sauce (about ¾ cup) over the chips. Top with half of beef, half of beans, olives, and half of the cheese.
  2. Scatter the remaining chips over the top. Drizzle with the remaining Nachos Cheese Sauce, spoon the remaining beans and beef evenly over the top and finish with the remaining cheese.
  3. Bake for 15 minutes or until the cheese is melted.
  4. Remove from oven and garnish with diced tomatoes, cilantro, green onions, sour cream, and sliced jalapenos.

Notes

• 1. For nachos: Pour over nachos while hot and the consistency is sauce-like.
  2. For a dip: As the sauce begins to cool, it will thicken more and work well for a dip. Just whisk it occasionally if a skin forms on the surface.
  3. To reheat: Place in the microwave, covered with a paper towel, and cook in 20 second increments, stirring in between, just until warmed through. Or, reheat it in a small saucepan over LOW heat on the stove. The sauce will loosen up when you reheat it.