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1
Heat a little oil in a pan over medium-high heat.
2
Once hot, add half an onion and one Roma tomato, cooking for a couple of minutes.
3
Add two pounds of ground beef and season with garlic salt, onion powder, cumin, chili powder, paprika, oregano, black pepper, cayenne pepper, and salt.
4
Break down the meat and cook for about seven minutes until done.
5
Push the meat to the side, move the grease to the center, add one tablespoon of flour and stir, then add one-fourth cup of water and cook for a couple of minutes.
6
In a saucepan, add three tablespoons of butter and heat over medium heat until melted.
7
Once the butter melts, whisk in three tablespoons of flour, half a teaspoon of salt, black pepper, and paprika while stirring.
8
Continue whisking for about two minutes.
9
Add three tablespoons of pickled jalapeño peppers.
10
Pour in one can of evaporated milk while whisking continuously.
11
Add half a cup of milk and continue whisking until the sauce thickens to just before it begins to simmer.
12
Reduce heat to medium-low and add eight ounces of grated medium cheddar cheese.
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