Made and served in the slow cooker, this nacho cheese sauce with beef will keep a crowd happily dipping throughout the entire game!
Adapted from Ricardo's Slower is Better cookbook

Makes 8-12 servings


1 pound (454g) lean ground beef
1 onion, chopped
1 tablespoon (15ml) extra virgin olive oil
1 tablespoon (15ml) chili powder
1 teaspoon (5ml) ground cumin
1/2 cup (125ml) lager beer
2 tubs (460g) MacLaren’s Imperial Cheddar Cheese Product, cut in cubes
1 can (14 ounces/398ml) diced tomatoes
1 jalapeno pepper, seeded & finely diced
Salt & Pepper
Corn Chips, for serving


Heat the olive oil in a large skillet on medium-high. Add the ground beef and onion and cook until browned.

Add in the spices and cook for 2 minutes. Deglaze the pan with beer. Season with salt and pepper to taste.

Transfer mixture to the slow cooker.

Add the cheese, diced tomatoes and jalapeño pepper. Mix thoroughly. Cover and cook on low setting for 2 hours, stirring occasionally.

Set the slow cooker on the warm setting and let everyone self-serve along with corn chips.