Ball Park Nacho's

 

Ball Park Nacho's  Recipe: 

• 1 pound ground beef

• One (14 1/2-ounce) can diced tomatoes, with their juices

• 2 tablespoons chile powder

• 1 1/2 teaspoons ground cinnamon

• 1 tablespoon ground cumin

• Salt and black pepper

• 3 garlic cloves, diced

• 1 onion, diced

• 1/2 pepper green bell pepper, seeded and diced

• 1/2 pepper red bell pepper, seeded and diced

• Juice of 1 lime

• 7 ounces corn tortilla chips for Nacho's 

• Cheddar Cheese sauce : Homemade or from the store 

1. 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.

2. 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.

3. 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.

4. 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.

5. Garnish with the pickled jalapeños, if using, and serve with sour cream and  olives.