chef paul's killer nachos
(2 ratings)
This recipe was given to us by Paul. He brought it to a party where it was a hit. Even though it's a dip, I cool down the heat a bit and have been making it as a casual meal for years. It's quite substantial and tasty!
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(2 ratings)
yield
6 serving(s)
prep time
25 Min
Ingredients For chef paul's killer nachos
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1 lbground beef
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1 mdonion, diced
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1 pkgtaco seasoning -- i use 1/2 a pack.
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1 jar16 oz. hot salsa -- i use medium
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tabasco sauce, a few dashes
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1 can4 oz. hot diced green chiles -- i use mild
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1 can16 oz. refried beans
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2 ccheddar/jack, shredded
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2tomatoes, diced -- or 1 can diced tomatoes
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1 can4 oz. sliced black olives
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8 oz. sour cream
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tortilla chips
How To Make chef paul's killer nachos
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1Brown the ground beef and onion in a large pan, drain grease. Add the taco seasoning, following directions on the package.
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2Add the salsa and dashes of Tabasco to the beef mixture.
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3Combine refried beans and green chilies and add to beef mixture.
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4Heat thoroughly, stirring constantly. Pour into a 2 quart oven proof casserole dish and top with cheese.
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5Melt cheese under a broiler. It only takes 2 or 3 minutes to melt the cheese, so watch closely. Remove and top with tomatoes, olives and sour cream. Enjoy!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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