Ball Park Nachos From Ultimate Nachos

• 1/2 cup raisins
• 1 pound ground beef
• One (14.5 ounce) can diced tomatoes, with their juices
• 2 tablespoons chili powder
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon ground cumin
• Salt and black pepper
• 3 garlic cloves, diced
• 1 onion, diced
• 1/2 green bell pepper, seeded and diced
• 1/2 red bell pepper, seeded and diced
• Juice of 1 lime
•  
• 7 ounces corn tortilla chips, approximately half of a store-bought bag, or,
• , use 15 corn tortillas, each cut into 6 triangles
• Picadillo (above)
• , made with cheddar, warmed
• 1/4 cup jarred pickled jalapeno peppers (optional)
• 1/2 cup sour cream

1. Soak the raisins in water for 20 minutes to plump. Drain the liquid from the raisins before using.
2. Meanwhile, in a large skillet, cook the beef over medium heat until browned, making sure to break up any lumps. Drain the excess grease from the ground beef.
3. Stir in the diced tomatoes with their juices and the chili powder, cinnamon, and cumin. Season with salt and pepper to taste. Cook the beef-tomato mixture for 8 to 10 minutes over medium-low heat until the liquid has reduced by half.
4. Add the garlic, onion, and peppers. Cook until the vegetables are tender and all of the liquid has cooked off, about 15 minutes. Stir in the drained raisins and lime juice.
5. Layer the tortilla chips in a 9 x 13-inch roasting pan. Evenly distribute the picadillo mixture over the tortilla chips, then cover the chips with the cheese sauce.
6. Garnish with the pickled jalapenos, if using, and serve with sour cream and the pico de gallo.

raisins, ground beef, tomatoes, chili powder, ground cinnamon, ground cumin, salt, garlic, onion, green bell pepper, red bell pepper, lime, nbsp, corn tortilla chips, corn tortillas, peppers, sour cream

Taken from www.seriouseats.com/recipes/2013/06/ball-park-nachos-from-ultimate-nachos.html (may not work)