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


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


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.

About this Recipe

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