Beefy stuffed nachos with nacho cheese sauce

Heat a pan over high heat, add the ground beef and break it up.

Add all the spices, mix, and cook 7 minutes until fully cooked; taste for salt and remove any grease. Set aside to cool.

Mix the masa with a little salt and slowly add hot water until there are no dry spots.

Knead about 5 minutes until smooth; a pressed ball should not crack at the edges, otherwise add a little water. Cover with a damp towel and rest.

Press about 3 tablespoons of masa thin between two sheets of parchment with a tortillera or something flat.

Put cheese at each end, top with meat and more cheese, fold over like a taco, press the edges and middle to seal, and cut in half into two triangles. Repeat.

Fry the triangles in hot oil over medium heat a couple of minutes until golden and very crispy; drain on towels.

Melt the butter in a saucepan over medium heat, whisk in the flour and cook one minute.

Slowly whisk in the milk, add pickled jalapenos, paprika, black pepper and salt, and bring to a simmer until thickened.

Drop to the lowest heat and melt in the cheddar a little at a time; keep warm.

Plate the nachos and top with the cheese sauce, lettuce, pico de gallo, black olives and pickled jalapenos. Serve right out of the oil while crunchy.