The Ultimate Nachos
2 pounds ground chuck
1 packet taco seasoning mix
1 1/2 cup water
1 box (32 ounces) Velveeta, cut into small cubes
1 can (10 ounces) diced tomatoes with green chiles
1/2 cup milk or heavy cream
Lots of tortilla chips
Seeded and diced tomatoes
Sliced black olives
Brown beef. Add water and taco seasoning and simmer 10 to 15 minutes until liquid reduces. Using a microwave or stove, carefully melt cheese together with tomatoes, milk or cream stirring often so that cheese sauce doesn’t burn. If mixture gets too thick, add a little more milk or cream.
Arrange chips on platter. Spoon warm cheese sauce on top. Next spoon taco meat on top and then pile on the rest of your favorite nacho toppings. Serve right away. Any extra cheese sauce keeps in the fridge for up to a week, just reheat in microwave and serve as a dip with tortilla chips.
Sometimes I double the recipe and set up a nacho bar for game day. Keep beef mixture and cheese sauce warm in separate slow cookers. Game on!