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0 Melt the butter in a medium sauce pan on low to medium heat. 
1 Sprinkle in the flour and whisk until it thickens creating a roux, about 1-2 minutes. 

2 Add about 1/2 cup milk whisking continuously until milk is absorbed and then add remaining milk. Continue cooking and stirring until bubbles start to appear.

3 Add cheese and taco seasoning to the roux and stir until mixture is melted and combined.

4 Place the chips on a 1/2 sheet pan. 

5 Top chips with the nacho cheese mixture followed by beans, bell pepper, corn, tomatoes and guacamole, pickled onions and lime. You can also top with optional ingredients.