Nacho Casserole

Nacho Casserole 1 tbsp. extra-virgin olive oil 1 onion, chopped 1 lb. ground beef 4 tbsp. Flour, divided 2 tbsp. tomato paste 1 3/4 c. chicken stock 1 (15-oz.) can tomato sauce 1 tbsp. chili powder 1 tsp. cumin 1/4 tsp. paprika kosher salt Freshly ground black pepper 3 c. cooked white rice 2 1/2 c. shredded cheddar, divided 1/2 c. Shredded Monterey Jack 1/4 c. sour cream 1 c. crushed tortilla chips 2 tbsp. butter 1 c. milk 1/4 c. Thinly sliced green onions Hot sauce, for serving Preheat oven to 375 degrees F. Heat olive oil in a large oven-proof skillet over medium heat. Sauté the 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 the fat and return the pan to the stove. Stir in 2 tablespoons flour, and cook 1 minute. Add tomato paste and stir to combine. Add chicken stock, tomato sauce, and spices. Season with salt and pepper to taste. Bring the mixture to a simmer. Reduce the heat to low and let simmer for 5 to 10 minutes. Stir in cooked rice, 1/2 cup cheddar cheese, Monterey Jack, and sour cream. Stir in more salt, pepper or spices if necessary, to taste. Cover with crushed tortilla chips. Bake until top is golden brown, about 15 to 20 minutes. Meanwhile, make nacho cheese sauce. Melt butter in a small saucepan over medium heat. Whisk in remaining flour and cook for about 1 minute. Stir in milk and bring to a simmer. When the milk begins to thicken, stir in remaining 2 cups of cheese, whisking constantly until sauce is smooth. Season to taste with salt and pepper. Pour the cheese sauce over the cooked chips when the casserole comes out of the oven. Garnish with green onions and drizzle with hot sauce.