Monday, November 29, 2010


A quick and easy Nacho recipe that is great for a party appetizer or a meal to share over Margaritas by Lacey Johnston.
Serves 2 - 6.
  • Tortilla Chips
  • 1/2 cup Pinto Beans or Black Beans
  • 1/2 lb. Ground Beef
  • 1 tsp Taco Seasoning
  • 1/4 cup Tomato Sauce
  • Sour Cream
  • Iceburg Lettuce, shredded
  • Con Queso
  • Fresh Tomatoes, diced
  • Black Olives, sliced
  • Green Onions, sliced
  1. Preheat oven to 400* degrees F.
  2. Meanwhile, brown beef in large skillet, drain fat and return to pan.
  3. Add tomatoe sauce, taco seasoning and pinto beans, bring to a boil
  4. Cover and simmer 10 minutes.
  5. Arrange tortilla chips in a single or double layer on bottom of an oven safe dish.
  6. Top with meat, con queso, green onions and olives.
  7. Bake for 5 - 10 minutes or until chips start to become golden.
  8. Finish off with sour cream, lettuce and tomatoes. Serve immediately.

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