Tailgate local with nacho table, popcorn treats
The games have begun, which is why The Made in Oklahoma Coalition has two championship-ready recipes for hungry football fans.
Nacho tables inspired by TikTok is a fun way to get everyone engaged and talking at your next party. Create an entire spread of chips, taco meat and nacho cheese sauce made with local products along with local favorites like Ace in the Bowl Salsa, Augusto’s Green Sauce, and Sixth Day Snacks Jalapenos.
Set out a stack of plates at the end of the table so guests can gather around the goodies, and snack at their own pace throughout the game.
Balance the spicy Nacho Table with Tailgate Honey Nut Caramel Corn. This classic caramel corn is elevated by locally made Cheatwood’s Honey and Healthy Cravings Bees Knees Honey Cinnamon Nut Mix. Be prepared to make a double batch to match your Nacho Table.
The MIO Coalition also recommend sending home caramel corn packaged in bags or as an on-the-go snack for kids or adults.
Nacho Table
Serves: 12
For the meat mixture:
1 pound ground beef
1 package taco seasoning
1 jar Ace in the Bowl salsa
Nacho cheese sauce:
2 tablespoons Hiland Butter
2 tablespoons Shawnee Mills Flour
1 cup Hiland whole milk
11⁄ cups shredded cheddar cheese 2
1⁄ teaspoon salt 4
1⁄ teaspoon chili powder 4
Additional Ingredients:
2 large bags tortilla chips
1⁄ cup chopped fresh 2 cilantro
2 sliced limes
2 tomatoes, chopped
Hiland Sour Cream
Sixth Day Snacks Salsa
Sixth Day Snacks Pickled Jalapenos
Augusto’s Green Sauce
For the meat mixture: Cook ground beef over medium-high heat until no pink remains. Drain grease. Add taco seasoning and salsa, bring to a simmer, then cook on medium-low heat for 15 to 20 minutes.
For the cheese sauce: Place butter and flour in a small saucepan over medium heat. Whisk until butter is melted and mixture becomes foamy. Add milk, whisking as you add. Bring milk to a simmer. Once it has simmered a couple of minutes, turn off heat.
Add cheese, stirring until melted. Add salt and chili powder.
Line your kitchen table or island with parchment paper or foil. Spread chips across the table. Just before serving, sprinkle with meat mixture. Then drizzle with nacho cheese sauce.
Top with cilantro, lime, tomatoes, sour cream, salsa, jalapenos and Augusto’s green sauce.
Note: One way to neatly add the tomatoes or green sauce is to place them in a plastic squeeze bottle to drizzle across the nachos. Place plates and several sets of tongs around the table so guests can help themselves.
Tailgate Honey Nut Caramel Corn
Serves: 8
1⁄ cup popcorn kernels or 1 (3-ounce) 2 bag microwave popcorn
1 cup Miller Pecan Co. pecans
1⁄ cup Healthy Cravings Bees Knees 2
Honey Cinnamon Nut Mix
1 cup brown sugar
1⁄ cup Cheatwood’s Pure Raw Honey 4
1⁄ teaspoon kosher salt 2
1⁄ cup Hiland butter 2
1⁄ teaspoon baking soda 4
1⁄ teaspoon Griffin’s vanilla 2
Cook popcorn in air popper or on stovetop according to popcorn package directions. Or, pop a bag of popcorn.
Spread popcorn on a large, rimmed baking sheet lined with parchment paper. Sprinkle with pecans and nut mix.
In a small saucepan, combine brown sugar, honey, salt and butter over medium heat. Cook, stirring often, allowing mixture to come to a simmer.
Simmer 4 to 5 minutes, stirring constantly. Remove from heat before the mixture gets too dark. Stir in baking soda and vanilla. Pour mixture over popcorn and nuts, gently tossing to coat.
Bake in a 350 F preheated oven for 15 to 20 minutes, stirring every 5 minutes.
Cool completely before serving.