Stadium Nachos Recipe

Heat a large skillet over medium heat. Add olive oil and once shimmering, add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5–6 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant.

Increase heat to medium-high and add the ground beef. Break the meat up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if there is a lot, leaving a tablespoon for flavor.

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly, then add the crushed tomatoes and stock. Stir to combine.

Season with dried oregano, dried basil, sugar, salt and black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes to thicken, stirring occasionally. Taste and adjust seasoning. Keep warm on very low heat while you make the cheese sauce.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour to make a roux and cook 1–2 minutes, stirring, until it is bubbling and lightly golden (do not let it brown).

Slowly whisk in the beer, then gradually whisk in the milk until smooth and no lumps remain. Bring the mixture to a gentle simmer, whisking constantly, until it thickens slightly, about 3–4 minutes.

Lower the heat to low and stir in the cream cheese until melted and smooth. Add Worcestershire sauce, Dijon mustard, salt, black pepper and optional cayenne.

Remove from heat and stir in the grated cheddar a handful at a time, whisking until smooth before adding more so the sauce remains silky. If the sauce is too thick, thin with up to 2 tablespoons of milk. Keep the sauce warm; if it cools and firms, gently rewarm over low heat while stirring.

Preheat oven to 375°F (190°C) if you prefer to briefly bake nachos for melded toppings (optional).

Spread 10 cups of the chips in an even single layer on a large rimmed baking sheet or oven-safe platter. If you have a crowd, arrange in two overlapping layers but avoid crowding so chips stay crisp.

Spoon 1 to 1 1/2 cups of warm bolognese over the chips in dollops, distributing evenly but leaving some chips uncovered for texture contrast.

Ladle or drizzle about 1 to 1 1/4 cups of the beer cheese sauce over the chips and bolognese, covering generously. If using the oven, place the baking sheet in the preheated oven for 4–6 minutes to warm through and slightly set the cheese; remove before the chips brown.

Scatter sliced pickled jalapeños evenly across the top (use more or less to taste). Add the diced tomato and red onion over the nachos.

Finish with dollops of sour cream (about 1/2 cup total) either spooned on or placed in a squeeze bottle and dotted across the nachos. Sprinkle chopped cilantro if using, and finish with a pinch of coarse salt and freshly ground black pepper to taste. Serve immediately with lime wedges on the side.