Cheeseburger nachos are the perfect game-day graze. Load them up with all the toppings or let everyone claim part of the platter that they can top with their faves. —Taste of Home Test Kitchen.

Ingredients

1 pound ground beef

1 cup chopped onion

2 cups frozen corn, thawed

2 cups frozen peas, thawed

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

2 teaspoons minced garlic

1 tablespoon cornstarch

1 teaspoon beef bouillon granules

1/2 cup cold water

1/2 cup sour cream

3-1/2 cups mashed potatoes (prepared with milk and butter)

3/4 cup shredded cheddar cheese

Instructions

1. In a large cast iron skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat to medium-low; cover and cook for 5 minutes.

2. Combine the cornstarch, bouillon and water until well blended; stir into beef mixture. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Stir in sour cream and heat through (do not boil).

3. Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted.

4. Prepare beef mixture as directed but do not add sour cream. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a large skillet, stirring occasionally; add a little water if necessary. Stir in sour cream and proceed with recipe as directed.