Nacho Pot Pie

Preheat oven to 350ºF.

Get a large skillet on your burner over medium-high heat. Add ground meat and cook until browned. Drain any fat, and then add taco seasoning, green chilies, onion, garlic, and 1/3 cup of water. Give a good stir, and cook until onions are softened, about 5–7 minutes.

Place the meat mixture into a casserole dish and return the skillet to the heat. Add butter and let it completely melt. Once melted, add flour and stir (and keep stirring) until all of the flour is incorporated. Cook this through for a few minutes.

Slowy stir in milk, and use a whisk if you want to ensure the mixture is nice and smooth. No clumps needed here.

Once smooth, add stock (or water), and stir again. Season with salt and pepper, and let the mixture come to a boil, stirring frequently. The goal here is to make a thicker sauce.

Once sauce thickens, add black beans and return the meat to the skillet. Stir well and cook for another 5–7 minutes.

Add shredded cheese on top, then crumble a generous amount of tortilla chips over the top.

Place skillet (if it is oven safe, otherwise put everything in the skillet before adding the cheese and chips) into the oven and bake for about 15–20 minutes.

Now you are ready to serve. Scoop out the desired amount onto your plate and top with your favorite toppings. In my case it was black olives, shredded lettuce, avocado slices, sour cream, and hot sauce. Feel free to have a bowl of chips on standby for any additional scooping!