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There’s nothing easier to make then a big ole plate of nachos. Like a salad or an omelet, you can throw pretty much anything you like onto it. The key to good to this dish (besides fresh ingredients), is good ground beef and a tasty taco sauce. This version has both. I use my homemade taco seasoning, which I think puts that stuff that comes in a packet from the grocery store to shame. My hot taco sauce (very similar to what you get at Taco Bell) is nothing but good, too.


Like a blank canvas, nachos are a great way to ‘paint’ a great dish. Also try my tater totpulled pork tater tot, and one of my favorites, crazy Cajun nachos.

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4 from 1 vote


Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 146kcal
Author Mike



  • Preheat oven to 350 F.
  • Spray a large baking pan with non-stick spray.
  • Line pan with chips. Top with toppings, drizzle with sauce, and sprinkle with cheese.
  • Bake until the cheese is melted and the chips are hot.


Calories: 146kcal | Carbohydrates: 1g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 114mg | Potassium: 153mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 88IU | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

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