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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My husband and I have perfected the Nacho! This recipe is the result of many trials and errors, and somewhat nasty nachos. NOTE: The spice quantity added to the beef is VERY approximate; I just sprinkle on the spices until I think it tastes good. We like it spicy, and not salty, like the packaged taco seasonings. I hope you enjoy this as much as we do! Ingredients:
1 lb ground beef |
1 tablespoon minced garlic |
1 tablespoon minced dried onion |
1/2 tablespoon chili powder |
1/4 teaspoon cayenne pepper |
1/4 teaspoon red pepper flakes |
1 dash hot sauce |
1/2 teaspoon salt |
2 teaspoons ground black pepper |
2 teaspoons dried oregano (mexican oregano is the best, but italian works, too) |
1/2 tablespoon ground cumin |
1/2 lb velveeta cheese, cut into small cubes (this is approximate depending on how much yummy cheesiness you want) |
1 cup salsa (also approximate. add enough to spice up the velveeta) |
sliced green onion, both white and green parts |
sliced black olives |
guacamole or sliced avocado |
sour cream |
tortilla chips (we use mission triangle chips because they're durable) |
Directions:
1. Brown beef in skillet with all of the spices. Adjust spice according to taste. Drain fat.
2. Combine Velveeta and salsa in a bowl. Microwave, stirring occasionally, until cheese is melted.
3. Arrange a layer, or mound, of chips on a plate, and top with meat first, then cheese (acts like glue so meat doesn't roll off the chip when it's on the way to your mouth), then toppings.
4. ENJOY!
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