Chef-Inspired Queso Meatball Nachos
This recipe layers beef meatballs with a bold blend of black beans, corn, jalapeños, and creamy jalapeño cheese sauce. Served over crunchy corn tortilla chips and topped with Red Gold.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.redgoldtomatoes.com.
Cooking tools:
- Baking sheet
- Serving platter
- Oven
- Chef's knife
- Cutting board
- Can opener
- Colander
- Mixing bowl
- Saucepan
- Spoon
- Plate
Ingredients
- Yield: 25 servings
- Portion: 4 meatballs, 1/2 cup sauce, 1 oz. eq. grain tortilla chips, 3 ounces salsa
- 2 m/ma
- 1 oz. eq grain
- 1/2 cup vegetable (red orange)
- 1 pound (2 1/2 cups) Canned black beans, rinsed, drained
- 12 ounces (2 cups) Canned corn, rinsed, drained
- 12 ounces (2 cups) Yellow onions, chopped
- 2 tablespoons Fresh jalapeño peppers, diced
- 1 tablespoon Granulated garlic
- 2 teaspoons Pepper
- 38 1/2 ounces (4 1/4 cups) LAND O LAKES® Ultimate Jalapeño™ Cheese Sauce
- 100 (3 pounds) AdvancePierre™ Beef Meatballs
- 25 ounces Corn tortilla chips
- 75 ounces (8 1/3 cups or 25 PC salsa cups) Red Gold® Nutritionally Enhanced Salsa
- 2 ounces (1 cup) Fresh cilantro, chopped, if desired
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