Who doesn’t love a good plate of nachos? Dress them up as much or as little as you like.

This is my version and it is super yummy!

You will need a heat proof platter about 12″-14″ in diameter.
Fill that with tortilla chips.
Preheat your oven to 300 degrees Fahrenheit and put the chips in to warm while you get the toppings ready.

Topping Ingredients:

1/4 lb. ground beef
cumin powder
chili powder

Cheese Sauce-
1 Tablespoon butter
1 Tablespoon flour
dash salt
dash pepper
1/2 to 3/4 cup milk
1 cup shredded cheddar cheese

2 Tablespoons sliced black olives
1-2 Tablspoons sliced jalapenos or serranos
1/2 cup sour cream
1/2 cup salsa

Brown the meat and season with salt, pepper, cumin, and chili powder.
Set aside but keep warm.
Make the cheese sauce. Melt the butter in a small saucepan over low heat. Add the flour, salt, and pepper and let it bubble for a minute.
Watch so it doesn’t burn.
Add 1/2 cup milk and stir til it thickens.
If it thickens too much add the other 1/4 cup milk.
Once it bubbles, stir in the cheddar cheese until smooth.
Take the platter of chips put of the oven.
Pour the cheese sauce over the chips.
Sprinkle the meat over.
Follow with the olives and peppers.
With a small spoon, dollop sour cream over the nachos.
With another small spoon, drizzle the salsa  over everything.