Ingredients
Scale
- 1 lb. ground beef
- 1/2 onion finely diced
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1 tsp. dried oregano
- cayenne pepper to taste
Sriracha Cheese Sauce
- 1 tbsp. butter
- 1 tbsp. flour
- 3/4 c. cold milk
- 1/4 c. chicken broth
- 1 tsp. sriracha hot sauce or adjust to taste
- 1/2 tsp. kosher salt
- 1/2 tsp. chili powder
- 1 c. shredded Mexican cheese
Instructions
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For the taco meat, spray a medium skillet with cooking spray and heat over medium-high heat. Add onions, and saute for 3 minutes. Add beef and seasoning, and brown and crumble meat until cooked through. Drain very well.
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For the cheese sauce, heat a skillet over medium heat. Add butter, and whisk in flour as soon as the butter is melted, stirring until a smooth paste forms.
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Very slowly stir in cold milk, about 1/4 c. at a time, whisking constantly to keep mixture smooth. If you see a few tiny lumps, don’t worry about it. Break up any lumps larger than a pea with the whisk or the back of a fork before adding more liquid.
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Once all the milk is added and you have a smooth mixture, whisk in chicken broth and spices. Bring to a simmer, whisking frequently, and simmer until bubbly and thickened. Turn heat to medium-low, and stir in cheese. Stir continuously until cheese is melted, which will only take about a minute.
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Fill a bowl or plate with an even layer of tortilla chips, pile on some taco meat, drizzle cheese sauce over that, and top with extras like guacamole and salsa. Dig in!
- Prep Time: 3
- Cook Time: 25
- Category: Main Dish