Chef Paul's Killer Nachos

Patrice Manning


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!


★★★★★ 2 votes

25 Min


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1 lb
ground beef
1 medium
onion, diced
1 pkg
taco seasoning -- i use 1/2 a pack.
1 jar(s)
16 oz. hot salsa -- i use medium
tabasco sauce, a few dashes
1 can(s)
4 oz. hot diced green chiles -- i use mild
1 can(s)
16 oz. refried beans
2 c
cheddar/jack, shredded
tomatoes, diced -- or 1 can diced tomatoes
1 can(s)
4 oz. sliced black olives
8 oz. sour cream
tortilla chips

How to Make Chef Paul's Killer Nachos


  • 1Brown the ground beef and onion in a large pan, drain grease.
    Add the taco seasoning, following directions on the package.
  • 2Add the salsa and dashes of Tabasco to the beef mixture.
  • 3Combine refried beans and green chilies and add to beef mixture.
  • 4Heat thoroughly, stirring constantly.
    Pour into a 2 quart oven proof casserole dish and top with cheese.
  • 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.

Printable Recipe Card

About Chef Paul's Killer Nachos

Course/Dish: Beef, Meat Appetizers
Regional Style: Mexican

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