Meal Prep Directions:

• Make the taco meat: heat a large pan over medium high heat with avocado oil. Add meat and breaking up until completely browned. Add seasoning mixture and 1/2 cup of water. Mix well and reduce heat to a simmer until most of the liquid has absorbed. Set aside.
• Prep the toppings: Have any fresh toppings ready to top the chips so everything can be served immediately so cheese doesn't sit

Meal Assembly Instructions:

Shred cheese

• I know it's a lot of work but freshly shredded is a must because pre-shredded has preservatives and enzymes that will make it clump

Preassemble tacos

• Since the cheese does not stay warm or soft for long consider pre-assembling tacos with everything but the cheese so they are ready to go! I love a giant sheet-pan with a layer of chips, layer of meat, layer of cheese, and layer of fresh toppings!

Make nacho cheese

• In a large sauce pan heat 4 tbsp salted butter over medium heat. Once melted add 2 tbsp flour, whisk until a paste forms. Add 2 cups whole milk and continue whisking until a thick sauce forms.
• Once the sauce has thickened, remove from heat completely and start to stir freshly shredded cheese in. I do a continuing folding method with a spatula. It will take some time and you'll be tempted to put it over heat again but don't! The residual heat from the milk sauce will eventually melt it completely. If you overheat or make the cheese bubble it night become grainy. When everything is smooth, add 2 tbsp Pickled jalapeno juice (or more!) for a tangy kick and flavor boost. Stir until combined.

  Consider adding a splash of milk over very low heat after cheese has fully melted, if you want to thin the texture further

Assemble nachos – just pour fresh nacho cheese over preassembled tacos and enjoy!