Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 medium yellow onion, 2 cloves garlic
- Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned. Drain off any excess grease.1 pound lean ground beef
- Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant.1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, salt and freshly ground black pepper
- Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.¼ cup beef broth
- While the beef is simmering, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.4 tablespoons unsalted butter, 4 tablespoons all-purpose flour
- Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce begins to thicken, about 5-7 minutes.2 cups milk
- Remove the saucepan from the heat. Stir in the shredded cheddar and Monterey Jack cheeses, salt, and cayenne pepper (if using), stirring until the cheese is completely melted and the sauce is smooth and creamy.8 ounces shredded sharp cheddar cheese, 4 ounces shredded Monterey Jack cheese, ¼ teaspoon salt, Pinch cayenne pepper
- Once the beef and cheese sauce are ready, it's time to bring it all together. Spread the seasoned ground beef evenly into the bottom of a 9x13 inch baking dish or a large, shallow serving platter. Pour the warm cheese sauce generously over the ground beef layer.
- Now for the fun part! Artfully arrange your chosen toppings over the cheese sauce. Popular choices include a layer of rinsed black beans, a scattering of diced tomatoes with green chilies, pickled jalapeños for a kick, diced red onion for crunch, and a generous sprinkle of fresh cilantro. Offer bowls of guacamole or chopped avocado and a dollop of sour cream or Greek yogurt on the side for guests to customize their own servings.1 (15-ounce) can black beans, 1 (10-ounce) can diced tomatoes with green chilies, ½ cup pickled jalapeños, ½ cup red onion, 1 cup fresh cilantro, ½ cup ripe avocado or guacamole, Sour cream or Greek yogurt
- Serve the Football Snack Platter immediately while warm, accompanied by a generous platter of tortilla chips, pita chips, or slices of crusty bread for scooping up all that deliciousness.Tortilla chips, pita chips, or crusty bread
Notes
This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days and reheated in the oven or on the stovetop. Freezing components separately is an option, but not ideal for the cheese sauce texture.
