Ballpark Stadium Nachos 

Prep Time: 15 minutes | Cook Time: 10 minutes

servings

INGREDIENTS

  • For The Beef
  • 1 lb ground beef
  • 1 14.5-oz can diced tomatoes
  • 2 Tbsp chili powder
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 lime, juiced
  • Salt and pepper, to taste
  • For The Cheese Sauce
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 2 cups milk
  • 2 cups cheddar cheese
  • For The Nachos
  • tortilla chips
  • pico de gallo
  • sour cream

Instructions

For The Beef

Nachos-Raw-Meat

In a large skillet, cook ground beef over medium heat until browned. Drain the grease from the beef.

Nachos-tomatoes

To the browned beef add in the canned tomatoes along with their juices, chili powder, and cumin. Season with salt and pepper and cook over medium-low heat until some of the juices have evaporated, about 8 minutes.

Nachos-Meat

Once the tomato juice has cooked add in the garlic and onion. Cook until the onion is tender, about 10 minutes. Squeeze in the lime juice. Set aside covered until ready to assemble

For The Cheese Sauce

butter-melting

In a medium saucepan melt the butter. Once melted whisk in the flour and cook two minutes. Whisk in the milk and cook over medium heat until thick. Remove from heat and whisk in the cheese. Season with salt and pepper.

Assemble The Nachos

Adding-Meat-Nachos

Add the tortilla chips and pour on the meat. Add the cheese and top with pico de gallo and sour cream. Serve immediately.

Learn more about Stadium Nachos here.

Notes

You can cook the meat ahead of time and reheat once you make the cheese sauce. These nachos taste the best if eaten immediately after assembling.

To prevent the cheese from curdling, remove the pan from the heat before whisking in the shredded cheese.

Perfect Pairing

Make your game day complete with hot dogs served with Chow Chow