Perfectly Melty Cooper Cheese Nachos

Melt Melt MELT 4 4 SERVES: 4

You just can’t underestimate the power of a good plate of nachos. For one thing, they’re delicious no matter where you eat them — at home, with friends, at the ballpark. They’re shareable. They bring people together. And when you make your nachos with Cooper Sharp, it’s like all of that times ten. Maybe even eleven.

INGREDIENTS

1 tablespoon olive oil
1 whole green onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
1/2 teaspoon salt
tortilla chips
6 whole Roma tomatoes, diced
1 whole jalapeño pepper, finely diced
1 whole avocado, pitted and diced
1/2 cup black olives
8 ounces sour cream

Cheese sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/3 cup whole milk
1 pound Cooper Sharp Yellow cheese, cubed (approximately 2 1/2 cups)

DIRECTIONS

In a skillet over medium-high heat, add the olive oil and half of the diced onion. Cook until the onions begin to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add chili powder, paprika, cumin, crushed red pepper, salt and pepper, and stir to combine. Reduce the heat to low and simmer while you prepare the other ingredients.

Prepare the Cooper Cheese sauce:
Melt butter in a medium saucepan over medium heat. Once melted, add flour and stir for one minute to create a roux. Whisk in the whole milk and stir until thick. Add Cooper Sharp cheese and stir with a wooden spoon until creamy.

Build your nachos:
Place a layer of tortilla chips on a platter or plate. Top with a layer of the beef mixture, then pour on the melted Cooper cheese. Sprinkle on the diced tomatoes, jalapeño peppers, avocado, olives, and green onions. Add dollops of sour cream in center.