When people hear the word, nachos, they think appetizer or party food for the big game, but adding a little taco meat and some refried beans, upgrades this party food to a delicious dinner any night of the week.
Mexican is always a big hit at our house; it doesn’t matter if it comes in a taco, burrito, or salad, everyone always wants more, but 1 pound of ground beef tends to mean leftovers. So, then the question becomes, what to do with them?
I could make a salad, but the toddler won’t eat that. He does love cheese and chips, but then again, who doesn’t love cheese and chips? So what if I took the ground beef, added some refried beans and put the whole thing on top of a platter of tortilla chips? I’d get a delicious dinner that will have everyone screaming for more.
Ground Beef Nachos
- 1 pound ground beef
- 1 packet of taco seasoning
- 1 cup chopped onion
- 1/2 cup salsa verde
- 1, 15-ounce can of refried beans
- 1, 14-ounce bag of tortilla chips
- 2 cups shredded Mexican cheese blend
- 1 cup guacamole
- 1 teaspoon chopped cilantro
- Preheat oven to 400 degrees F.
- In a large skillet, cook the ground beef over medium-high heat until brown; add the taco seasonings and 2/3 cup of water and let simmer for 10 minutes.
- Add the onions and cook until translucent, about 3 minutes; remove pan from heat and stir in salsa verde.
- While the meat simmers, heat the refried beans in a medium pan over medium-high heat, stirring occasionally until heated through.
- Line a large baking sheet with parchment paper; arrange chips in a large oval on sheet and sprinkle with cheese; bake until cheese melts, 4 to 5 minutes.
- With a wide spatula, loosen chips from parchment and place on a large serving platter; spoon refried beans over chips; spoon meat mixture on top of refried beans; spoon guacamole over center of meat mixture; sprinkle with cilantro and serve.
Other Nacho Recipes from She Knows
Slow Cooker Nachos