Cooking with Carson: Tailgating Nachos, cheap and delicious

As spring rolls around, you’ll want this recipe in your back pocket



This wonderful concoction got me through the Eagles’ loss

CARSON HOLLAND, Evergreen columnist

Well, the Eagles didn’t win.

But hey, the halftime show was a success this year!

But what I was really rooting for were the nachos that my roommate prepared as a Super Bowl snack. Now, let me preface this with the fact that I have never been a big nacho person; it takes a particular recipe or mood for me to want to dive into the cheesy goodness.

And this was it.

This is not your traditional nacho; rather, it is a college dorm-friendly one, with ingredients that you may have on hand or could pick up either from your local dining hall market. Its goal is to fill you up with some delicious food on the cheap, and boy, does it accomplish that goal.

Buckle in.

You don’t need any masterful chopping skills in order to be proficient with this easy-to-make recipe. This is the perfect dish to take over to or make at a friend’s house for a watch party or a game night. Just be sure to account for the possible mess!

The only downside to this recipe is just how delicious it is; you’ll always be wanting more. Just be sure this time to send all fan mail to my roommate for his recipe, though I have added some extra variations to spice it up.

Hope you enjoy it!


2 jalapeños

3 tablespoons butter

2 tablespoons flour

1 cup of milk

1/4 teaspoon cayenne pepper

1 teaspoon of hot sauce of your choice

2 cloves of minced garlic

12 oz. Velveeta Cheese (easier to melt if cubed)

1 teaspoon paprika

5 green onions

1 red onion

1/2–1 lb of ground beef

2 cans of black beans (or whatever is on hand)

1 packet of taco seasoning

1 teaspoon minced garlic

2 bay leaves

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1 large bag of your favorite tortilla chip

Making the Sauce

Slice the jalapeños in half, removing the stem and seeds. Try and make your cuts as small as possible.

Melt your butter in a pan over low to medium heat, heating your jalapeños and garlic for two minutes or until fragrant.

Remove the bigger pieces of jalapeños and whisk in your flour until thoroughly incorporated.

Add your milk and whisk at a medium speed until incorporated.

Heat your pot until it reaches to a boil, then reduce it to a simmer. Add your spices and hot sauce at this point.

Cut the heat to low and let it sit for around 30 seconds, adding your cheese and stirring continuously until smooth.

The Nacho

Fry your beef, adding the seasonings however way you usually like. Break it up as it gets close to being done.

Preheat your oven to 350 degrees Fahrenheit.

On a platter or backing sheet, arrange your tortilla chips into a single layer where they overlap slightly and toast for five minutes.

Carefully remove the pan and add half your cheese sauce, along with any optional shredded cheese.

Add your beef and the remainder of the cheese sauce to the beef, along with any additional toppings you may have.

Bake for around five more minutes, or until you get that melty goodness.


If you recreate this recipe or any other recipe, use the hashtag #cookingwithcarson