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The Ultimate Nachos
Course
Appetizer
Keyword
Appetizer
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Servings
8
Calories
306
kcal
Ingredients
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
Shredded lettuce
Seeded and diced tomatoes
Sliced black olives
Scallions
Pickled jalapenos
Sour cream
Instructions
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.
Notes
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!
Nutrition
Calories:
306
kcal
|
Carbohydrates:
3
g
|
Protein:
20
g
|
Fat:
23
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
82
mg
|
Sodium:
439
mg
|
Potassium:
330
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
437
IU
|
Vitamin C:
2
mg
|
Calcium:
41
mg
|
Iron:
2
mg