Chili Cheese Nachos

I consider myself somewhat of a nacho connoisseur. My husband and I will eat nachos whenever the opportunity presents itself... which is often since we will go out of our way to find restaurants that offer nachos. But I have yet been able to master the perfect nachos at home. Until now!

Ingredients
Tortilla chips (the thicker the better
1/2 lb ground beef
1 15oz can of Hormel chili - no beans
2 15oz cans of chili beans (I like S&W the best)
1 teaspoon garlic powder
1/2 teaspoon cayenne powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin

Cheese sauce
2 tablespoons butter
2 tablespoons flour
2 1/2 cups milk
8oz cheese (I picked up the nacho & taco blend for extra seasoning)
1/2 teaspoon salt

Optional (for topping)
Jalapeños
Diced tomatos
Sour cream
Avocado

Directions
Preheat the broiler to 525 degrees (or whatever the default broil setting is on your oven). Brown the ground beef in a skillet over medium high heat. Once the beef is close to being done, add in the Hormel chili and spices. Heat chili through, set aside. Heat the two cans of beans in a sauce pan. Cheese sauce: melt the butter over medium low heat. Whisk in the flour and let cook for one minute - it should be bubbling. Warm up the milk in a microwave while the flour is cooking. Add warmed milk to rue and whisk thoroughly. Let the milk mixture cook for 5 minutes to allow thickening. Add in all 8 ounces of cheese and mix. Spray a little canola oil into a 13x9 baking pan. Arrange tortilla chips in pan. Add a layer of chili beans with a slotted spoon onto chips, followed by the chili meat and lastly the cheese sauce. Add jalapenos or any other toppings you prefer. Follow the same steps for second layer. Cover entirely with shredded cheese. Pop into the broiler for about 5 minutes.

And waa-lah! The perfect chili cheese nachos. Be careful though, they're addicting and it's much easier than you think to down an entire pan in one sitting. Enjoy!