Ball Park Nachos From 'Ultimate Nachos'
This flavorful nacho recipe combines a hearty picadillo topping with melted cheddar cheese sauce, all layered over crunchy corn tortilla chips. Each bite is a perfect balance of savory and tangy flavors, making this dish a crowd-pleaser for any gathering. Give it a try for a delicious twist on classic nachos!
— Constant Cookbook
Ingredients
- 1/2 cup raisins
- 1 pound ground beef
- One (14.5 ounce) can diced tomatoes, with their juices
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon ground cumin
- Salt and black pepper
- 3 garlic cloves, diced
- 1 onion, diced
- 1/2 green bell pepper, seeded and diced
- 1/2 red bell pepper, seeded and diced
- Juice of 1 lime
- 7 ounces corn tortilla chips, approximately half of a store-bought bag, or,
- , use 15 corn tortillas, each cut into 6 triangles
- Picadillo (above)
- , made with cheddar, warmed
- 1/4 cup jarred pickled jalapeño peppers (optional)
- 1/2 cup sour cream
Instructions
- To make the picadillo: Soak the raisins in water for 20 minutes to plump. Drain the liquid from the raisins before using.
- Meanwhile, in a large skillet, cook the beef over medium heat until browned, making sure to break up any lumps. Drain the excess grease from the ground beef.
- Stir in the diced tomatoes with their juices and the chile powder, cinnamon, and cumin. Season with salt and pepper to taste. Cook the beef-tomato mixture for 8 to 10 minutes over medium-low heat until the liquid has reduced by half.
- Add the garlic, onion, and peppers. Cook until the vegetables are tender and all of the liquid has cooked off, about 15 minutes. Stir in the drained raisins and lime juice.
- To assemble the nachos: Layer the tortilla chips in a 9 x 13-inch roasting pan. Evenly distribute the picadillo mixture over the tortilla chips, then cover the chips with the cheese sauce.
- Garnish with the pickled jalapeños, if using, and serve with sour cream and the pico de gallo.
Yield
Serves 4
Nutrition
- Calories: 932 kcal
- Carbohydrate Content: 74 g
- Cholesterol Content: 154 mg
- Fiber Content: 9 g
- Protein Content: 46 g
- Saturated Fat Content: 22 g
- Sodium Content: 1842 mg
- Sugar Content: 23 g
- Fat Content: 53 g
- Serving Size: Serves 4
- Unsaturated Fat Content: 0 g
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