Beef and Black Bean Nachos with Pepperjack Queso

1. Cook the ground beef in a skillet over medium high heat. Add in the chili powder and cumin, and let cook until all the pink is gone. Remove from heat and set aside.
2. Make the queso. Heat a small pot over medium heat. Add butter and let melt, then whisk in the flour. Cook for a minute or so in order to get the flour-y taste out. Gradually stir in the milk, whisking to prevent lumps, and add a pinch of salt. Cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Turn the heat to low and add the pepperjack cheese.
3. Assemble the nachos. Add a handful of chips to a plate. Top with the beef, beans, pico de gallo, cheese sauce, and shredded lettuce.