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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This recipe is my own concoction I came up with when craving some Tex-Mex food. I know there are a million nacho recipes out there, but with football season coming up I couldn't resist posting this one. It makes a ton and will feed a crowd of hungry fans! Ingredients:
1 (16 ounce) bag authentic tortilla chips (el milagro are good) |
1/4 lb ground beef, cooked, crumbled and drained |
1 (16 ounce) can refried beans |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1 teaspoon chili powder, to taste |
1 teaspoon dried onion flakes |
1 (8 ounce) jar cheese sauce |
1 (15 ounce) can rotel tomatoes |
2 cups shredded cheddar cheese |
pickled jalapeno pepper |
shredded lettuce |
salsa verde |
sour cream |
Directions:
1. Mix together cooked ground beef, beans, cumin, chili powder, salt and minced onion.
2. Heat through until completely warmed.
3. Place 1/2 bag of tortilla chips on large oven-safe platter.
4. Spoon 1/2 of the beef mixture over chips.
5. Spoon 1/2 of the cheese sauce, 1/2 can of rotel, and salsa verde (to taste) over beef mixture.
6. Repeat layer with rest of chips, beef mixture, rotel, salsa and cheese.
7. Top with shredded cheddar cheese and pickled jalapenos.
8. Bake at 350°F for about 20 minutes or until cheese is melted.
9. Garnish top with shredded lettuce and sour cream.
10. Serve warm and enjoy!
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