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Ball Park Nachos

Ball Park Nachos

Four recipes in one, the value of making the components from scratch for Ball Park Nachos is clear in the first bite. Sweet, savory, spicy Picadillo sauce (ground spiced beef), cheesy cheddar Bechamel Sauce and a Simple Pico de Gallo with many additional uses. These nachos deliver authentic, inspired flavors sure to make it a favorite 'go to' recipe.
Author Toni Dash


Ingredients for Picadillo:

  • ½ cup Raisins
  • 1 pound Ground Beef
  • 1-14 ounce can Diced Tomatoes (with their juices)
  • 2 tablespoons Chili Powder
  • 1 ½ teaspoons Ground Cinnamon
  • 1 tablespoon Ground Cumin
  • Salt and Black Pepper
  • 3 cloves Garlic , diced
  • 1 Onion , diced
  • ½ cup Green Pepper , seeded and diced
  • ½ cup Red Pepper , seeded and diced
  • Juice of 1 Lime

Ingredients for Béchamel Cheese Sauce:

  • 2 tablespoons Unsalted Butter
  • 2 tablespoons All-Purpose Flour {note: to make gluten-free , substitute gluten-free flour}
  • 2 cups Whole Milk
  • 8 ounces {2 cups} Cheddar Cheese
  • Salt and Black Pepper

Ingredients for Simple Pico de Gallo:

  • 2 large Tomatoes , seeded and diced
  • 1 onion , diced
  • 1 Jalapeno Pepper , minced
  • 2 Garlic Cloves , diced
  • 1 bunch Cilantro , coarsely chopped
  • Juice of 1 Lime
  • Salt

Ingredients for the Nachos:

  • 7 ounces Corn Tortilla Chips {approximately half of a store-bought bag , or if prepared fresh, use 15 corn tortilla cut each into 6 triangles}
  • Picadillo
  • Béchamel Cheese Sauce , warmed
  • ¼ cup jarred Pickled Jalapeno Peppers (optional)
  • ½ cup Sour Cream
  • Simple Pico de Gallo


Instructions for Picadillo:

  • Soak 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 chili powder, cinnamon, and cumin. Season with salt and pepper to taste.
  • Cook the beef-tomato mixture for 8-10 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.

Instructions for Béchamel Cheese Sauce:

  • In a medium saucepan, melt the butter over medium-low heat.
  • Add the flour and stir until a smooth paste forms, 5-6 minutes.
  • Meanwhile, in a separate pan, heat the milk until it is just about to boil. Be careful not to burn the milk.
  • Gradually add the hot milk to the butter mixture, and whisk continuously until smooth. Bring the sauce to a boil.
  • Cook for 10 minutes, stirring constantly, then remove from the heat, immediately add the shredded cheese, and stir together until evenly incorporated.
  • Season the cheese sauce with salt and pepper to taste.

Instructions for Simple Pico de Gallo:

  • In a large bowl, combine the tomatoes, onion, jalapeno and garlic.
  • Fold the chopped cilantro into the mixture.
  • Add the lime juice and season the Pico de Gallo with salt to taste.

instructions for Nachos assembly:

  • Layer the tortilla chips in a 9x13 inch roasting pan. Evenly distribute the Picadillo mixture over the tortilla chips, then cover the chips with the cheese sauce.
  • Garnish with the pickled jalapenos, if using, and serve with sour cream and the Pico de Gallo.


Recipe excerpted with written permission from Ultimate Nachos cookbook (St. Martin’s Press)


Serving: 0g