Beef Nachos With Spicy Chili Cheese Sauce

For the taco meat:
Add the olive oil to a skillet and heat over medium heat. Add onions, and saute for 3 minutes. Add beef and seasoning, and brown and crumble meat until cooked through. Drain all of the fat very well.

For the cheese sauce:
Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until a thick paste forms, 1 to 2 minutes. Slowly add the milk to the flour and butter roux in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. You will have a basic white sauce at this point.

Add the cheeses, whisking constantly until it is melted. Add the Sriracha sauce, chili powder and cayenne pepper. Taste, then add salt and pepper to taste. Add more cayenne and or Sriracha sauce if you want it more spicy. Keep on low heat, stirring occasionally until ready to use.

Turn your oven broiler on low. Lay out your tortilla chips in a large rimmed baking sheet lined with parchment paper. Spoon the taco meat all around the chips. Next pour the cheese sauce all over the chips and beef. Now add the rest of your grated cheddar cheese. Broil for 5 minutes or until cheese is melted. Top with the rest of your toppings. Enjoy!