Mexican Green Beans

I have had this recipe from CDKitchen printed off for a long time because it sounded like a good spin on veggies. I served it as a side with margarita chicken. Norris really liked these...me, not so much. Since this is a place for me to keep recipes I'll make again, I decided to go ahead and post. This is the first time since I've known him that I was the one giving him my leftover vegetables! So, that means I'll be making them again, and just make something else for myself! I think the real issue is that I love fresh green beans with just salt and pepper so much that I don't need the different flavors.

Mexican Green Beans

2 T oil (I used about 1 T, because what fun would it be to follow a recipe exactly?!?:)

2 T flour

3 T chili powder

3/4 c water
salt

1/4 t garlic salt

16 oz green beans (thaw them if you're using frozen)

1/2 c grated cheddar, optional

Directions:

In saucepan, heat oil. Brown flour. Dissolve chili powder in water and add to flour mixture. Add salt to taste and garlic salt. Stir in green beans. Add cheese. Cover and simmer until cheese melts. Keep covered until ready to serve.