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There’s nothing easier to make than 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 this dish (besides fresh ingredients), is good ground beef and a tasty taco sauce. This version has both. I use my homemade taco seasoning. I think it 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.
Load ‘Em Up!
Like a blank canvas, nachos are a great way to ‘paint’ a great dish. Sometimes I might go a little too far with it. I end up with eight open cans. A pile of chopped vegetables. Sauces everywhere. Six kinds of shredded cheeses. That’s the beauty of nachos. I can go absolutely nuts with it. It’s ok. I close the blinds first so the neighbors can’t see me and my insanity!
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Also try my tater tot, pulled pork tater tot, and one of my favorites, crazy Cajun nachos.
Nachos
Equipment
Ingredients
- 1 pound ground beef
- 3-4 tablespoons taco seasoning or a store-bought packet
- Tortilla chips
- Toppings black olives, jalapenos, tomatoes, white onion, cilantro, etc
- ยผ cup hot taco sauce
- Shredded cheese
Instructions
- Preheat oven to 350 F.
- Spray a large baking sheet 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.
Notes
Nutrition
Nutritional values are approximate.
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