Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 1 lb. ground beef
- 4 tbsp. all-purpose flour, divided
- 2 tbsp. tomato paste
- 1¾ c. chicken stock
- 1 15-oz. can tomato sauce
- 1 tbsp. chili powder
- 1 tsp. cumin
- ¼ tsp. paprika
- kosher salt
- Freshly ground black pepper
- 3 c. cooked white rice
- 2½ c. shredded cheddar, divided
- ½ c. Shredded Monterey Jack
- ¼ c. sour cream
- 1 c. crushed tortilla chips
- 2 tbsp. butter
- 1 c. milk
- ¼ c. Thinly sliced green onions
- Hot sauce, for serving
Instructions
- Preheat oven to 375°.
- In a large oven-proof skillet over medium heat, heat oil. Sauté onion, stirring occasionally, until it begins to soften. Add beef, using a wooden spoon to break up the meat, and sauté until the meat is cooked through. Drain fat and return pan to the stove.
- Stir in 2 tablespoons flour and cook 1 minute, then add tomato paste and stir to combine. Add chicken stock, tomato sauce, and spices and season with salt and pepper. Bring the mixture to a simmer. Reduce heat to low and let simmer 10 minutes. Stir in cooked rice, ½ cup cheddar, Monterey Jack, and sour cream. Stir in more salt, pepper or spices if necessary. Cover with tortilla chips and bake until top is golden brown, 18 to 20 minutes.
- Meanwhile, make nacho cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in remaining 2 tablespoons flour and cook for about 1 minute. Stir in milk and bring to a simmer. When milk begins to thicken, stir in remaining 2 cups cheddar, whisking constantly until sauce is smooth. Season with salt and pepper.
- When the casserole comes out of the oven, pour cheese sauce over the cooked chips. Garnish with green onions and drizzle with hot sauce.
