We love this tried-and-true nacho recipe! Brad is lactose-intolerant, so this version that's light on the cheese is his favorite. I have fed this recipe to my cute little cousin Cody (he would be mad if he read that saying he's 14 now!). He is allergic to milk, so I left out the cheese and it was still really good. You actually could hardly tell the difference. It's only about $1.00 per serving. That makes it easy on the wallet along with being easy on the taste buds.
BLUE-RIBBON BEEF NACHOS
1 pound ground beef
1 small onion, chopped
1 can (16 ounces) refried beans
1 jar (16 ounces) salsa
1 can (6 ounces) pitted ripe olives, chopped
1/2 cup shredded cheddar cheese
1 green onion, chopped
2 tablespoons chili powder
1 teaspoon salt
Tortilla chips
Sliced ripe olives, chopped green onions and tomatoes, optional
1 pound ground beef
1 small onion, chopped
1 can (16 ounces) refried beans
1 jar (16 ounces) salsa
1 can (6 ounces) pitted ripe olives, chopped
1/2 cup shredded cheddar cheese
1 green onion, chopped
2 tablespoons chili powder
1 teaspoon salt
Tortilla chips
Sliced ripe olives, chopped green onions and tomatoes, optional
In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the next seven ingredients; heat through. Serve over tortilla chips. Top with olives, onions and tomatoes if desired. Yield: 6 servings.
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