Nicole Bredeweg


This recipe is a Pillsbury recipe slaughtered and patched with Nikki-ingenuity. We were trying a new recipe (burritos made with crescent rolls instead of tortillas). But everything in the meat mix was 1/2 of this and 1/2 of that, so we doubled that part. Then we used the extra to make nachos. We weren't impressed with the burritos (liking our own burrito recipe better), but the nachos were fantabulous! Even so that I'm trying to mock up a recipe to share.


★★★★★ 2 votes



  • ·
    tortilla chips
  • 1/2 lb
    ground beef
  • 2 Tbsp
    chopped onion
  • 2 Tbsp
    taco seasoning mix (from 1.25 oz package)
  • 1/2 c
  • 1/2 c
    refried beans
  • 1 c
    mexican blend cheese
  • 1 large
  • 1/2 c
    lettuce shreds
  • 1 small
    can sliced black olives
  • 1 small
    can jalapenos, optional
  • 1/2 c
    sour cream
  • 1/2 c

How to Make Nachos


  1. Heat oven to 350*F. Spray cookie sheet with cooking spray. Lay one medium thick layer of tortilla chips (you shouldn't see the underlying pan, but you shouldn't have so many that some don't end up with stuff on top).
  2. In 10" skillet, cook beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked and broken up. Drain.
  3. Stir in taco seasoning mix and water. Reduce heat to medium, cook about 5 minutes, stirring frequently, until water is evaporated. Remove from heat; stir in beans.
  4. You can choose to make one single layer or multiple layers, depending on how thickly you like to have the meat mix on your chips. My instructions are for a single layer. Carefully spoon meat mixture onto chips. Sprinkle cheese on top.
  5. Bake at 350*F for 15 - 20 minutes. Top with tomatoes, lettuce, olives, and jalapenos (if used). Place sour cream and salsa in festive dishes to layer as desired.

Printable Recipe Card

About Nachos

Course/Dish: Other Appetizers
Main Ingredient: Beef
Regional Style: Mexican

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