Chef Paul's Killer Nachos

1
Patrice Manning

By
@ladybug77

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
25 Min

Ingredients

  • 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
  • 2
    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

Step-by-Step

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

Printable Recipe Card

About Chef Paul's Killer Nachos

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




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