Chili Cheese Nachos

By carvalhohm2

Ingredients

• For the beef mixture:
• 1 lb. ground beef
• 1 (15 ounce) can Hormel Chili
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• For cheese sauce:
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk, warmed
• 8 ounces sharp cheddar cheese, shredded (about 2 cups)
• 1/2 teaspoon salt
• bag of tortilla chips
• tomatoes, for topping
• green onions, for topping
• black olives, for topping
• sour cream, for topping

Details

Servings 6
Cooking time 20mins
Adapted from lovegrowswild.com

Preparation

Step 1

For the beef mixture:
Brown beef in a large skillet over medium high heat and drain fat. Add the can of chili, garlic powder, ground cumin, cayenne pepper, paprika, and oregano and stir to combine. Turn heat down to low to keep beef warm until time to serve.

For the cheese sauce:
Melt butter over medium-low heat in a saucepan. Whisk in flour, one tablespoon at a time, and cook for one minute. Add warmed milk to the flour and stir until sauce has an even consistency. Allow to cook 3-5 minutes, stirring occasionally, until the milk bubbles and thickens, then add cheese and salt. Turn heat to low and stir until cheese is completely melted and the sauce is smooth. Keep over low heat until ready to serve.

Assemble:
Add a layer of tortilla chips onto a plate. Spoon cheese sauce and beef mixture on top and repeat with another layer of chips. Finish with desired toppings such as chopped tomatoes, green onions, black olives, avocado, soup cream, or cilantro.

Notes:
- Heat the milk in a small saucepan over medium low heat until needed for the cheese sauce.

- If cheese sauce becomes too thick, add milk as necessary to thin.

- I love using sharp cheddar for the cheese sauce, but if you like spice, try adding pepper jack to the mix!

- Serve on individual plates or family-style on a large platter.