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